Anchoas Codesa in Serie Limitata con Focaccia

Anchoas Codesa in Serie Limitata con Focaccia is a limited-edition dish that elevates the humble anchovy into a refined, textural experience. The dish centers on premium Spanish *anchoas* from the renowned Codesa brand, known for their plump, meaty texture and deep umami flavor, cured and packed in olive oil. These are served atop a warm, airy focaccia, often sourced from artisanal bakeries like **Pane e Salute** in Portland, which chef **Marco Rossi** has praised for its "perfectly crisp crust and pillowy crumb" that absorbs the anchovy oil without becoming soggy.

What distinguishes a great version is the balance of saltiness and acidity. The anchovies must be of the highest quality—mild and buttery, not overly briny—and the focaccia should be freshly baked, ideally with a hint of rosemary or sea salt. A drizzle of extra-virgin olive oil and a squeeze of lemon are essential to cut the richness. Some variations, as seen at **Osteria del Mare** in Barcelona, add a smear of *burrata* or a sprinkle of chili flakes for heat.

Regional variations reflect local tastes. In Italy, the dish might use *acciughe* from the Ligurian coast on a thinner *focaccia genovese*, while in Spain, *boquerones* (white anchovies) are sometimes substituted for a milder, vinegar-cured profile. The limited-series nature of this dish, often released seasonally, has made it a cult favorite among food enthusiasts, with **Chef Elena Torres** of **Casa del Gusto** calling it "a masterclass in simplicity—each ingredient must sing."