It might seem like you're a complete no-no without a Cantabrian anchovy on your plate, but the true culinary experience you can have in Anzio is unforgettable. The Lazio coast always holds pleasant surprises!
Anzio is one of the largest fishing ports, and if you love yourself, head to the harbor to buy fresh anchovies as soon as the boats return from fishing. The sound of the seagulls and the chatter in the harborside inns will be your soundtrack.
Anzio's history has been linked to anchovies since the 1700s and is famous for its diverse seasonal fishing techniques and for preserving them until they are salted. But it reaches its true apotheosis with anchovies in oil.
Anchovies are known for being a humble and inexpensive fish, but they are rich in omega-3 and offer a thousand ways to express themselves, from those fantastic marinated for an aperitif to fried.
When the USSR (Union of Soviet Socialist Republics) still existed, Sophia Loren became very popular because she published a book of recipes dedicated exclusively to anchovies.
Today we're making a quick first course. Just drop the pasta in the water and get started.
Recipe for ancient grain rigatoni with Anzio anchovies
Cleaning anchovies is simple: under a trickle of water, remove the head and pull. The entire intestine will come out, then use your fingers to remove the bones and you're done. The result is the so-called "alici spianate" (flat anchovies).
Blanch a few tomatoes and peel them. Add garlic, oil, fresh chili pepper, and a few spring onions to a pan. Let it simmer and add a few previously deboned anchovies.
Deglaze with a spoonful of vinegar and add the cherry tomatoes without breaking them. The pan will soften them.
Drain a few minutes early and finish cooking in the pan. Toss everything together, adding the remaining anchovies.
Serve with grated aged cheese (I used Ragusano). The rigatone is an ancient grain from Donna Vittori di Paliano. In the glass, I used bellone, which along the coast is called cacchione. The same grape variety, but the aromas emanating from the sea are different.
P.S. In September, Anzio hosts the Anzio Anchovy Festival. Add it to your calendar.
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