Here at Nettuno, the third-generation producer Giulio Giordano ages his anchovy sauce for three years to make sure it's the perfect color and flavor. But how exactly is this sauce made?

The bold umami blast from the anchovy sauce is offset by the brightness of lemon and herbs. This dish is so versatile as it can be served as a dip, topping on crostini, or even something you serve ...

The sauce will expand your idea of the possibilities for using anchovies, which have a tendency to loosen in hot oil, as a tasty seasoning. While anchovies go well with any vegetable ...