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These large, hand-cut sardine loins are grilled over an open fire of holm oak and then conserved in escabeche—a traditional Spanish marinade which consists of Arbequino extra virgin olive oil from Torre …
Having “stinky” sardines on an aroma vessel (that resembles a fortune teller’s orb) is a cheeky, bold statement—but don’t worry, it’s not the scent being diffused through the charcoal-like reeds. “Otto” is …
Only a small pocket of fishermen on the Cilento coast of Italy still catch anchovies in the ancient Menaica technique, named for the nets they use. Their process epitomizes the concept of …