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Piedmont

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Origin

Piedmont (Langhe and Monferrato tradition)

Description

Piedmont's most beloved antipasto: salt-packed anchovies (Cantabrian if possible, Sicilian as the Italian alternative) desalted, filleted, and marinated in a rough salsa verde of chopped flat-leaf parsley, raw garlic, capers, and olive oil — no lemon, no vinegar in the original (the anchovies' preserved acidity is sufficient). Served piled on a small plate with good bread or alongside the full Piedmontese antipasto dell'insalata di carne cruda. The combination of the intensely salty, umami-rich anchovy against the fresh herb, garlic, and olive oil creates a concentrated flavour experience.

III

The Thread

—Both use the same premium salt-packed Cantabrian anchovies — Spanish serves them directly in high-quality olive oil as a single ingredient showcase, Piedmontese embeds them in a raw herb-garlic sauce, both representing the tradition of preserving and presenting this specific anchovy variety as a luxury ingredient rather than a flavouring agent Spanish

—Both are anchovy preparations in herb-garlic sauce — Provençale blends anchovies with garlic and olive oil to a paste served with raw vegetables for dipping, Piedmontese keeps the fillets intact in a rough parsley sauce, both from the same Mediterranean tradition of salt-anchovy as a primary course rather than a seasoning French

Flavour Context

Intensely savoury, silky anchovy fillets in a fresh, raw-garlic-parsley olive oil — the complete umami and freshness spectrum in a single small plate

Pillars V — VII

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