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.