National Dish Italy: Tortino di Alici (Recipe)
In this article
Say hello to Tortino di Alici, a wonderfully simple anchovy bake that captures the sun-soaked spirit of Italy’s coastline. Fresh anchovies are folded into a tender pastry with parsley, garlic and a bright squeeze of lemon, then baked until golden and crisp. It is the kind of unfussy, deeply flavoursome dish that turns a handful of good ingredients into something memorable — perfect as a starter or a light main, and a real treat for anyone who loves fish.
About Tortino di Alici
Tortino di Alici is a traditional Italian dish usually served as a starter or a light main course. It brings together fresh anchovies with a generous handful of herbs and seasonings, all wrapped up in a delicate pastry. The result carries the authentic flavour of the Mediterranean straight to your table and makes for a genuine treat for fish lovers. By pairing top-quality ingredients with a little care in the kitchen, the tortino quickly becomes the highlight of any menu — much like a good plate of Sarde alla Beccafico.
Ingredients (serves 1–2)
- 200 g fresh anchovies
- 150 g plain flour
- 100 ml olive oil
- 1 egg
- 1 bunch fresh parsley
- 2 cloves garlic
- Salt and pepper, to taste
- Juice of 1 lemon
Shopping for the ingredients
To make Tortino di Alici, you will want fresh ingredients, ideally bought from a local market or fishmonger. Aim to buy the anchovies as fresh as possible to guarantee the best flavour. The quality of the olive oil matters just as much, so reach for a good cold-pressed bottle. If you can, pick up your herbs straight from a farmers’ market to keep everything as fresh as it can be.
Preparing the dish
Begin preparing the Tortino di Alici by cleaning and boning the anchovies thoroughly. Next, finely chop the parsley and the garlic to bring out their aromas. In a large bowl, combine the flour, the egg and the olive oil into a smooth dough. Once the dough comes together, let it rest for a few minutes so it settles and becomes easier to work with.
Step-by-step instructions
- Preheat the oven to 180°C.
- Roll the dough out thinly on a floured surface.
- Lightly grease a baking dish with olive oil and lay the rolled-out dough inside.
- Spread the prepared anchovies evenly over the dough.
- Scatter the chopped parsley and garlic over the anchovies.
- Season everything with salt, pepper and the lemon juice.
- Fold the edges of the dough over the anchovies.
- Bake the tortino for about 25–30 minutes, until golden brown and crisp.
Gluten-free / lactose-free version
If you would like to make Tortino di Alici gluten-free, simply use a gluten-free flour in place of regular flour. Many good gluten-free blends give the dough the flavour and texture you are after. For a lactose-free version, you can rely on lactose-free butter or olive oil as your fat of choice. Both swaps are easy to manage and ensure the dish can be enjoyed by everyone at the table.
Tips for vegans and vegetarians
For a vegan take on Tortino di Alici, swap the anchovies for pan-fried courgette or aubergine. These vegetables make a tasty base and keep the dish’s Mediterranean character intact. Instead of the egg in the dough, use a flax egg (a mix of ground flaxseed and water) to bind everything together. That way you can enjoy a delicious dish that fits a plant-based lifestyle beautifully.
More tips and tricks
To make your Tortino di Alici even better, try experimenting with different herbs such as thyme or oregano. They complement the fish wonderfully and bring extra freshness to the dish. Adding a little grated cheese over the anchovies can introduce an interesting savoury note too, though this will no longer keep the dish vegan. Take care not to open the oven too early during baking, so the tortino sets to the perfect texture.
Adapting the recipe to your taste
Tortino di Alici is a wonderfully flexible dish that adapts easily to personal taste. You could, for instance, swap the anchovies for other types of fish such as tuna or mackerel, depending on your preference and what is available. The pastry itself can be varied too, by working in extra spices or herbs. This not only gives the dish a fresh flavour profile but also makes it uniquely your own.
Ingredient substitutions
If you do not have every ingredient for Tortino di Alici to hand, a few substitutions will see you through. In place of olive oil, for example, you can use sunflower oil, though the flavour will be a touch different. For the dough, chickpea flour works in place of wheat flour and adds a little extra protein. Swaps like these let you keep the recipe flexible without compromising the overall flavour.
Drink pairing ideas
To round off Tortino di Alici perfectly, a refreshing white wine such as a Pinot Grigio or a Sauvignon Blanc is ideal. These wines underline the dish’s fresh flavours and harmonise beautifully with the fish. Alternatively, a Spritz with its citrus notes pairs nicely with the bright, savoury aromas. For an alcohol-free option, sparkling mineral water or a lemonade both echo that Mediterranean freshness.
Serving and presentation ideas
An appealing presentation makes Tortino di Alici an even greater pleasure. Serve the dish on a large white plate to let the colours of the ingredients shine. A few fresh herbs such as parsley or basil make a lovely garnish and lift the look of the plate. Add lemon wedges and a small dish of olive oil for dipping — pretty to look at and a chance for guests to season the tortino exactly to their liking.
A bit of history
Tortino di Alici has its roots in Italy’s coastal regions, where fish dishes have always held pride of place. Historically, this dish was a way to make the most of fresh fish and prepare it deliciously. Fishermen’s tables and family meals were often shaped by the creative use of regional ingredients. Today the tortino is a firm favourite not only in Italian restaurants but at home too — a fine example of the seafood tradition that runs through Italian cuisine.
More recipe ideas
Summary: Tortino di Alici
Tortino di Alici is a fine example of delicious Italian cooking, defined by its freshness and lightness of touch. With the right preparation and a few simple tweaks, it slots easily into your weekly meal plan. Whether you serve it as a starter or a main, it is sure to win over your guests and bring the taste of Italy to your kitchen. Let the country’s culinary variety inspire you and enjoy a little trip to Italy with every forkful of this delightful dish.
