Anchovies with Viola!

Anchovies are one of the most sustainable, nutritious, and flavorful seafoods you can eat. In this class, Maria will introduce you to local anchovies from the San Francisco Bay, explaining their ecological importance and why they are an excellent sustainable seafood choice and teaching everyone how to clean them.

Then, chef Viola Buitoni, author of Italy by Ingredient, will share the Italian traditions that have elevated the humble anchovy into a culinary powerhouse. Together you'll prepare classic regional dishes, including Spaghetti alla Mediterranea with fresh anchovies, cherry tomatoes, and basil; Alici Beccafico alla Siciliana, Sicilian-style anchovies stuffed with breadcrumbs, currants, and pine nuts; and Ruoto di Cipolle Dolci, Peperoni Rossi e Acciughe, a rustic casserole of sweet onions, red peppers, and anchovies.

Discover why this small fish has inspired some of Italy's most beloved recipes—and why you should be enjoying these little fish.