The story
What you're tasting
Salt-cured anchovy fillets preserved in oil; the quiet engine of savor in Piedmontese sauces from bagna cauda to tonnato.
In the kitchen
Acciughe sott’olio
Salt-cured anchovy fillets preserved in oil; the quiet engine of savor in Piedmontese sauces from bagna cauda to tonnato.
Photograph · Acciughe sott’olio
The story
Salt-cured anchovy fillets preserved in oil; the quiet engine of savor in Piedmontese sauces from bagna cauda to tonnato.
In the kitchen