They're a true Mediterranean anchovy, a variety that's widely regarded as the best possible raw material. Careful salt curing (for a minimum of three months) and hand-packing in a fragrant olive oil preserves their flavor. It's a product that shines when individual fillets are used whole atop a Caesar salad, as a pizza topping, or as an ingredient in pasta. And they can't be beat for adding a subtle, yet unmistakable, richness to the flavor of a sauce or marinade.