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Tag Archives: escala.

What’s In This Cool Looking Tin? Sicilian Girolamo Anchovies, Of Course!

All the mock-authoritarian, faux-expert American foodwriters continue to tell you sea salted anchovies is the only way to go.  Which is total nonsense.  No matter how long you soak and rinse them they remain unpalatably salty.  And bony.  The best anchovy is a hand-filleted anchovy hand-packed in olive oil or vegetable oil. Our Catalan Escala […]

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