Spreads
Anchoia de
Monaco, Monaco
Salty anchovy paste made from anchovies, olive oil, and salt; a Monegasque condiment served with raw vegetables (crudités) as a dip; the local version of the Mediterranean anchovy paste, used across Monegasque cuisine.
Original eatfuls sticker artwork
What it is
A closer look at Anchoia de.
Salty anchovy paste made from anchovies, olive oil, and salt; a Monegasque condiment served with raw vegetables (crudités) as a dip; the local version of the Mediterranean anchovy paste, used across Monegasque cuisine.
What to look for
Know it when you find it.
The paste should be smooth and intensely salty, made from anchovies pounded with olive oil; served with crudités as an appetizer; a Monegasque condiment listed in Wikipedia's cuisine table; similar to anchoïade but with the local dialect name.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Anchoia de.
Names around the table
One food, more than one name.
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Morocco
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Netherlands
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Thick dark syrup made from apple juice, similar to apple butter but thinner, used on bread, pancakes, and in cooking.
Russia
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Roasted eggplant mashed with sweet pepper, tomato and onion into a smoky spread; Soviet cookbooks called it poor man's caviar.
Cyprus
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Carob pods boiled down into a dark, treacly syrup once called the island's black gold, poured over anari and bread.
Switzerland
Cenovis
A dark, salty yeast-extract spread with a faintly sweeter, less bitter profile than its British relatives, scraped onto buttered bread.
Lyon, France
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Lyonnaise herbed fresh cheese spread, traditionally eaten with bread.
Israel
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Paste of chopped fruit, nuts, wine and spice eaten at the Passover seder, meant to look like the mortar of Egyptian brickwork.