Today we bring to you a traditional Italian recepire, typical from the Emilia-Romagna region, that has been rethought with “Delicius style”: Gnocco Fritto with scquacquerone cheese, arugula pesto and our superbe Anchovies in white truffle-flavoured oil.
Sea bass fillet in potato crust with fennel butter and anchovies. A tasty and super easy second course you can prepare at home!
Fancy the classic crostino with butter and Anchovies? Today we show you how to home-make flavoured butter with garlic and thyme. Spread it on a toasted whole-wheat bread crouton and finish with an amazing Anchovy Fillet.
Double Tomato Pizza with Burrata Cheese, Anchovies, Basil Olive Oil and Chilli: open our signature tin box of anchovies in olive oil and discover its genuine taste!
When a sandwich is not just a sandwich…
Spaghetti with Onion Cream, Anchovies and Breadcrumbs: a recipe that will make you regret not having come home earlier!
A dish that puts together the delicate taste of the guinea fowl with the decisive twist of the special anchovy fillets from the Cantabrian Sea. This fantastic guinea fowl from Chef in Camicia is accompanied by artichokes and garnished with an anchovy-flavoured butter, with the Delicius anchovies from the Cantabrian Sea.
Are you looking for an original and fresh idea for your brunch: here there are the Mini egg Benedict with Delicius Double and Avocado cream!
Risotto with butter, Delicius Anchovies in olive oil and chives: find out how to make this super creamy and tasty dish by Chef in Camicia.
For a tasty first course, try these spaghetti by Chef in Camicia: the delicate taste of the squash is perfect paired with the strong flavor of our Anchovy Fillets in olive oil and the bread crumbles gives the dish that extra special touch!
A delicious recipe with a surprising heart: Delicius Anchovy Fillets decorate an extraordinary first course!
For our special #NoWaste campaign we have put together this amazing recipe by Chef in Camicia: spaghetti with chicory hearts, butter and anchovies – with the special addition of the anchovies’ preserving olive oil.
