Nonnata di Pesce Fish Spread

This is one of those food finds that I’m not sure if anyone is going to care about except me. When we had to decide how many to order, I thought, I don’t know, we’ll either sell none or we’ll sell hundreds—it’s a total crapshoot.

From Calabria, the red pepper capital of Italy, these are a coarse mix of tiny silver fish and spicy red chiles. They're for a very particular palate, someone who likes full-flavored fish and spicy heat. Nonnata di pesce is spreadable, which is how I’ve been enjoying it, lavished on a crusty, toasted slice of Farm Bread rubbed with garlic, topped with a few leaves of arugula, a splash of olive oil and a squeeze of lemon.