Italy's a land of tinned fish. No surprise, since the Mediterranean sea has the biggest biodiversity of sea species, from bluefin tuna to Amalfi Coast anchovies, to the unique delicate flesh of Mackerel and Horse Mackerel. Add an umami boost to your Italian fare with Colatura di alici - Cetara's unparalleled fermented anchovy sauce, or mullet bottarga - a Sardegna delicacy made by drying the egg roe of muggini.
