David visits with a retired man who preserves anchovies for a living.
Anchovies: elegant or "wormy-looking"? And garlic: pound it or slice it?
Nadia G's Puttanesca Panzarotti are stuffed, fried & bursting with flavor.
These flaky, savory little French tartlets start with homemade puff pastry.
Add the dressing while the potatoes are warm so they'll soak it all up.
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.
David stuffs zucchini flowers with cheese and anchovies, then fries them.
Anchovies & Olives seafood restaurant is like Italy moved to Seattle.
Giada whips up a quick dish of bowtie pasta with broccoli.