We have a particular weakness for our anchovies from the Cantabrian Sea. It's normal, as they spend months in a maturing process before appearing on your dining table. They are caught using traditional methods every spring, when they're in their best condition, and we prepare them with care in extra-virgin olive oil and natural spring salt, following tradition, being so precise you'd think our grandfather Salvatore was peering over our shoulder. If you have tried them, then you'll know: he would have been very proud.