Recipe Alici in Tortiera


  • 1 1/2 lbs. anchovies
  • 2 oz. breadcrumbs
  • 1 clove garlic
  • 2 tbs. parsley
  • 2 oz. grated Pecorino
  • salt
  • 1 tbs. oregano
  • 2 oz. olive oil

How to make Alici in Tortiera:

Remove the heads and split the anchovies open. Remove the bones, wash, and pat dry. Prepare a battuto by mixing the breadcrumbs, Pecorino, oregano and parsley, chopped garlic, and salt. Grease a baking dish with oil and sprinkle with the battuto. Place the anchovies in rows, head to tail, leaving no empty spaces. Sprinkle with more of the battuto. Make three layers, the top being the battuto. Drizzle with olive oil. Bake the alici in tortiera in a hot oven at 450°F for half an hour.

You may also add peeled tomatoes or the juice of half a lemon to the top layer of the alici in tortiera.

Regional recipe of Latium and Campania

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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