Anchovies—everyone has their own opinion about them. Some are equal-opportunity lovers, adding them to every recipe they can, while others have their dedicated anchovy recipes. However, no one can deny the moment they’ve found that ‘perfect’ anchovy.

Irreplaceable for adding depth of flavor and a meaty backbone to, well, pretty much anything—anchovies are an integral part of great Italian cooking. And, as your go-to aficionado for all things Italian, we felt the need to share some more about the products of Agostino Recca.

Photo Courtesy of Agostino Recca

About Agostino Recca 

Little did we know, we would first be introduced to Agostino Recca in 1983. At 8 years old, Vince  Di Piazza remembers inhaling the strong yet pleasant aroma of fish as he passed the Sicilian waters with his father—which would later spark his love for importing fine, traditional Italian foods. Two years later, the relationship between DITALIA and Agostino Recca was born.

For four generations the Recca name has been related to the production of fine fish in Sicily. However, the reference to the company's longevity is not only a source of pride that in itself guarantees the reliability and the quality of its products—but is also a name that defines a deep love for tradition that the family maintained for nearly a century.

Established in the thirties as a small family-run company has today become one of the largest and well-established companies specialized in the packing of canned fish in Italy. Agostino Recca has merited a high appreciation for their products both in local and foreign markets.

With a quality of fish that is sourced, carefully selected, controlled and exclusively of Mediterranean origin, the Recca name also embodies the type of fish processing itself, which still takes place according to the old traditional method that ensures a very high level of quality and the unchanged freshness of the final product.

How To Use Anchovies

Whether served whole with salad or antipasti or finely diced to be used as a seasoning, anchovies are one of the industry's favorite not-so-secret secret weapons.

Anchovies in Oil

Agostino Recca Anchovies from Sicily are packed in pure olive oil to retain the highest level of flavor and texture. Already in oil, removing the added prep time of traditionally salted anchovies, these Sicilian anchovies will add new depth to any salad, antipasti spread or pasta dish.

If you’re still in need of some inspiration, these anchovies are the perfect complement to sfinciuni—a hearty, rustic Italian bread accompanied by various toppings such as onions, tomatoes, caciocavallo, cooked vegetables, and of course, pecorino cheese.  

Colatura (Anchovy Juice)

If you’re one of the many who have never met an anchovy they didn’t like, anchovy juice is every Italian cook’s favorite finishers. Luckily, Agostino Recca's Colatura, or "Anchovy Juice," has been synonymous with quality and freshness for four generations. As a Mediterranean seasoning, made from fresh anchovies, this special ingredient adds depth and salinity to everything from roasted broccoli rabe to pasta.

Photo Courtesy of Agostino Recca

Speaking of pasta, Spaghetti Aglio e Olio is the perfect, simple yet opportunistic dish to truly wow your dinner party. Although no two spaghetti aglio e olio recipes are alike, your spaghetti’s secret weapon is (you guessed it): anchovies. By simply adding a touch of anchovy juice to the olive oil, your Spaghetti Aglio e Olio will have a rich, finishing flavor with some extra (delicious) flare.

Tuna Fillets 

Finally, it’s no secret that whole anchovies are held in high esteem by anchovy lovers. By using only the best fillets of yellowfin tuna fished in the Mediterranean Sea, Agostino Recca takes great pride in preserving the prominent flavor and firm texture of this seafood staple. Not to mention, these tuna fillets are produced using dolphin-friendly practices!

For best results, we highly recommend the following practices:

• Eating it straight out of the jar with a little salt pepper and olive oil
• Mixing with red sauce to create a tuna sauce
• Mixing some white cannellini beans and place them atop bruschetta with some olive oil

Clearly, there are plenty of ways to add anchovies to any spread, but no matter which side of the anchovy scale you occupy, we can promise you this: a tin of these little fish fillets deserves a spot on your menu, and the Agostino Recca name deserves a special place in your pantry.

Shop Ditalia's Selection of Anchovies and Tuna

Photo Courtesy of Agostino Recca

Are you an anchovy lover? Share your favorite way to enjoy anchovies in the comments below!