Acciughe al Verde (Italian Piedmontese Anchovies in Green Sauce) Story of the Dish Acciughe al Verde are one of Piedmont’s most recognizable cold antipasti. The combination may seem surprising in a landlocked region, yet salted anchovies reached Piedmont for centuries through commercial routes connecting the Ligurian coast with the Alpine valleys and the markets of Turin. Because the fish could travel safely under salt, it became part of a regional pantry otherwise defined by

Broccoli rabe gratinated with Pecorino, Parmigiano, lemon and crisp garlic breadcrumbs, keeping the greens bitter, structured and bright.

Reimagined Italian lemon tagliolini with zucchini, mullet bottarga and mint, finished in a glossy butter emulsion with precise off-heat seasoning.