Originally Posted by di reston
In reply to Puffin 3.
Anchovies are very popular on the Italian Riviera - there is a kind of pizza which consists of a very thick tomato sauce - almost a paste - spread on a rectangle of pizza dough, with anchovies criss-crossed on top, locally grown dark Taggiasca olives, and fresh garlic cloves. I've never come across an ordinary tomato sauce that had anchovies in it anywhere other than the Riviera, where Sanremo is. It's called 'La Sardenaiara', and it's a classic from round there. In the olden days the fishermen's wives would set off north with a cartload of salted anchovies, which are still to this day quite extensively used in Piedmont, to the north of the Riviera.
Enough is never as good as a feast Oscar Wilde
I had some of the best meals of my life in Sanremo homes and restaurants.
An all time favorite was when the fishermen would bring hundreds of little sardines to the beach. They'd set up fires with big pots of boiling oil, shake the sardines in flour and deep fry them whole. Then using a 'spider' they'd scoop some out and put them on a piece of newspaper then add seasoning.
Dozens of locals would take them home for lunch. We ate them like you would fries.