Search

A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

A type of flavored bread that is a favorite in the Provence region of France. Anchovy bread is a sourdough bread that is flavored with mashed anchovies.

A common food in the Philippines made with anchovies, shrimp and other species of fish that are salt-cured and fermented to be served as a condiment or a seasoning in a variety of food dishes.

A fish paste made from anchovies and sardines. It is used as a topping for a French onion tart, referred to as a pissaladière, which is similar to a pizza or a savory pie.

A classic Italian sauce that is made with tuna and anchovies that are puréed with egg yolks, lemon juice, olive and tuna oil, and seasonings.

An olive paste or puree that is made from blending anchovies, capers, garlic, and olives. Either green or black olives can be used to make the Tapenade, which may also include other ingredients such as tuna, almonds, and selected spices.

A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs.

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.

An Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chile peppers, capers, and anchovies as key ingredients, this sauce can be mild or well seasoned depending on the type and amount of spices added.

An Italian olive paste, used as a food spread or sauce, that is made with green olives pureed and mixed with olive oil, anchovies, capers, lemon juice, vinegar, red chiles, garlic and assorted herbs and seasonings.

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

A popular condiment that has a savory flavor and is used to season a wide variety of dishes. This thin dark sauce is made with soy sauce, garlic, onion, molasses, vinegar, anchovies, lime, and a variety of other seasonings.

A French phrase meaning "in the style of Nice (France)'', which refers to the cuisine of that area. The style is identified by the ingredients of tomatoes, black olives, garlic and anchovies, which are used in both hot and cold dishes.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

Any of the ingredients added over the pizza and the pizza crust. Often, a tomato sauce is spread over the crust and then one or several ingredients, such as cubed meats, ground meats, pepperoni sausage slices, Canadian bacon, Italian sausage, seafood such as anchovies or shrimp, vegetables such as peppers, or fruit such as pineapple, may be added as a topping.

Translated as ''before the meal'' in Italian, this term refers to an appetizer course served prior to an Italian meal.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A classic Italian salad made with dry or stale bread that has been moistened, as a key ingredient of this salad.