Cantabrian Anchovies with Aromatic Herbs
On canapés, with crudités,
short pasta and steak tartare.

Cantabrian Anchovies with Beetroot
In soups, with vegetables and white boiled
meat, on focaccia and Farinata:
A traditional flat bread from Liguria and Tuscany.

Cantabrian Anchovies with Sicily Lemons, Capers
On the Caprese, with fresh cheeses,
fried vegetables and on long pasta.

Cantabrian Anchovies with Piedmont Hazelnuts
In risottos, in creamy soups, on boiled and
roasted meats, with coquillages and seafood.