I just got back from three days on the Ligurian coast with Mamma Parla. We were in the Cinque Terre mostly, where anchovies are a specialty. They are served grilled, stuffed, fried, salted, and marinated in lemon. The latter perparation, called acciughe al limone, is pictured above. Fresh anchovies are decapitated, gutted, and “cooked” in lemon juice overnight. The result is fresh and tangy. I recommend trying them at Trattoria “Da Billy” in Manarola and La Lampara in Riomaggiore.

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Daily Food Photo · Fish · Gastronomic Traditions · Liguria

3 Comments:


  • my favourite is the acciughe al limone. it’s sad that lots of people turn their nose up at anchovies- but there are so many different ways of preparing them. maybe some ppl get put off after trying them on “pizza” from places like domino’s or pizza hut!


  • I was never a big fan until visiting Cinque Terre where eating acciughe prepared so many different ways (loved al limone the best!)made a convert out of me.


  • [...] April 1st, 2010 « Daily Food Photo: Marinated Anchovies Daily Food Photo: Acciughe Salate alla Genovese [...]

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