Fried anchovies from Liguria - history and wine matching

My video tribute to anchovies, a.k.a. the iconic fish of the whole Mediterranean basin. In bygone days they abounded and were devotedly referred to as the “pane del mare” (sea bread). A masterpiece of versatility, in Liguria they play the lead role in numberless preparations: stuffed, baked, stewed and fried... Click here for the recipe of bagnun (anchovies and tomato soup). Remember that wine matching varies according to the preparation and co-star ingredients. Fried anchovies call for white, e.g. Vermentino DOC from Liguria.

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Luisa Puppo