Monday, October 20, 2014


Anchovies are one of the ingredients of the typical Piedmontese cuisine, strange to say for a region far from the sea. But the reason is linked to the historic smuggling of salt that arrived in Piedmont ( the kingdom of Savoy) from France through the Alps. During those times the anchovies were cheaper and were then used to hide the salt crossing of borders.

From this tradition originate importants recipes of Piedmontese cuisine like the mythical bagna cauda or anchovies with parsil as one of the starters more typical of our tradition.

Anchovies with parsil is a simple recipe but with intense taste like bagna cauda.


200 grams of salted anchovies
1 bunch of parsley
1 chilli pepper
1 clove of garlic
1 tablespoon of vinegar
1 cup of olive oil


Switch the anchovies under running water opening them along the belly and carefully removing the bone.

Let them drain well.

Clean the garlic and chop finely with a knife. Finely chop the parsley and even combine everything with olive oil.

Put the bread crumbs in a bowl and pour over the vinegar, when it is well soaked add the parsley and garlic. The crumb is used to obtain a creamy mixture and tied. Add the crushed red pepper.

Arrange the anchovies in a container with high sides and cover each layer well with the green sauce.

To best enjoy this typical Piedmont cuisine appetizer recommend anchovies in green let stand for at least twenty-four hours in this way will absorb the flavor of the sauce.

Serve on a slice of toast.

You can accompany anchovies in green with a wine typical of the Piedmont mountains as the Ram├Če.

Come to visit Piedmont and try all our taste and food.

1 comment:

  1. Il mio Nonno l'ha fatto quand' ero giovanne. Mi e' piacciuto molto.