Tortino di Alici di Menaica al Forno
Pisciotta, Cilento, Campania
The alici di Menaica of Pisciotta (Cilento coast, Campania) are caught individually on a small-mesh net called a menaica at night, bled and cleaned immediately on the boat, salt-packed in terracotta anjourie (amphora-shaped jars) with sea salt and wild herbs for a minimum of one year. They are among the finest anchovies in the world — leaner, less pungent, with a complex savoury-sweet depth. This tortino layers them raw in a baking dish with thinly sliced potatoes, olive oil, and fresh tomato, baked until the anchovies melt into the potato.