Also known as Alice in Italian, an anchovy is a subtle form of fish and meat quite fatty. It can reach up to 8 inches in length, has a scaleless abdomen and a bluish back which contrasts with the silvery sides and belly. This fish is excellent both fresh and preserved in salt, oil, and also with special sauces. In the kitchen it lends itself to various preparations: fried, grilled, baked in the oven, stuffed, sautéed.