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.
Aida makes a simple one-dish salad of green beans with a lemon dressing.
Anchovies & Olives seafood restaurant is like Italy moved to Seattle.
Caramelized onion toasts are redolent of the flavors of the Mediterranean.
David stuffs zucchini flowers with cheese and anchovies, then fries them.
Add the dressing while the potatoes are warm so they'll soak it all up.
In Seattle, Ben samples a salad of giant geoduck ("gooeyduck") clams.