topping-meat
Anchovy fillets
Salt-cured fillets; the marinara and sfincione signature.
About
Salt-cured anchovy fillets — packed in olive oil or salt — bring an umami-savory backbone to marinara, sfincione, and many Roman pies. Use Sicilian or Cantabrian (Spain) brands packed in olive oil; rinse salt-packed varieties briefly. A whole pie usually takes 4–6 fillets. For sfincione they go under the breadcrumbs; for Neapolitan marinara they go under or over the tomato; for Roman al taglio they pair with mozzarella and zucchini fiori.
History
Anchovies have been a Mediterranean salt-cured staple since pre-Roman antiquity (garum), and the Cantabrian anchovy industry centered in Santoña dates to the 19th century when Italian merchants set up shop on the Spanish coast.