Fruits of the Mediterranean: whole tender anchovies preserved in sea salt.

The Rizzoli family knows a thing or two about fish; they've been packing tuna, sardines and anchovies in the finest Italian tradition, without chemicals or preservatives, for almost a century. But it's the Rizzoli's commitment to quality that set their products apart. Recognized throughout Italy by restaurants and retailers as the highest quality available, these fish are caught in the Mediterranean and hand packed in Parma. Rizzoli anchovies are milder and less salty than their American-made counterparts, which have given anchovies a bad name.

Use anchovies to make puttanesca sauce; in pizza; as a crostini topping; chopped in salads; on an antipasto tray.

These anchovies are preserved in rock salt in a large, round aluminum can -- the way most Italian chefs prefer them. Wash them in cold water and remove the bones before using. Once open, these anchovies will last almost indefinitely. Simply keep them covered in salt and store them in a cool cupboard.