Anchovy bread is a popular Italian dish with different variations depending on the region. The two most common forms are Tuscan crostini and Sicilian sfinciuni. It is served as an appetizer or part of a main course and has a fishy and salty taste. It can be enriched with additional ingredients such as cheese, olives, and herbs.
Anchovy bread is an Italian dish, which is produced in different ways depending on the region where it is prepared. All of the preparations share the common ingredients of anchovies and bread, but the commonalities essentially stop there. As a general rule, anchovy bread is served as an appetizer, along with an assortment of other small dishes. It can also be part of a main course, in a more solid form.
The two most common forms of anchovy bread are the Tuscan crostini and the Sicilian sfinciuni. Both breads are prepared and served very differently. For cooks who want to add a note of authentic Italian flavor to Mediterranean dishes, learning how to make anchovy bread can be a useful skill. It’s also a great snack bag for packed lunches, when packed tightly to prevent loss of toppings.
In Tuscany, anchovy bread is made by toasting bread and spreading it on top of it. The result is a crostini, an appetizer made with thin crusty bread and a sauce. Tuscans often add parsley, rosemary or cheese to their bread, which can be served hot or cold. For a classic Tuscan meal, anchovy bread can be offered alongside items such as zucchini and fennel or olive salad.
In Sicily, anchovy bread most closely resembles a pizza. It is made by stretching bread dough into thick rounds and topping the dough with anchovy fillets and olive oil before baking. This basic bread can be enriched with the addition of red sauce, olives, basil or cheeses, depending on the Sicilian region. The dish is called sfinciuni, or “face of an old woman”, in reference to the wrinkled and discolored appearance of the final product. It is usually cut into wedges before serving.
The taste of anchovy bread is fishy and salty, just like the anchovies themselves. The flavor can be tempered by adding an assortment of ingredients, but most Italians love their bread for the anchovy flavor, dipping it in things like olive tapenade or olive oil to enhance the flavor. A variant of the bread is also served in France, typically taking the form of a thick sourdough bread that is often served with crushed anchovy fillets.
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