Anchovy fillets in olive oil
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, 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.