David visits with a retired man who preserves anchovies for a living.
Nadia G's Puttanesca Panzarotti are stuffed, fried & bursting with flavor.
Anchovies: elegant or "wormy-looking"? And garlic: pound it or slice it?
These flaky, savory little French tartlets start with homemade puff pastry.
David stuffs zucchini flowers with cheese and anchovies, then fries them.
Caramelized onion toasts are redolent of the flavors of the Mediterranean.
Giada whips up a quick dish of bowtie pasta with broccoli.
Anchovies & Olives seafood restaurant is like Italy moved to Seattle.
Aida makes a simple one-dish salad of green beans with a lemon dressing.
Bill teaches viewers how to make penne pasta with fresh tuna.