Fine Anchovies | Nashville Tennessee

I live in a rather rural area of America. When I’m in the US and want decent food outside of a big slab o’ beef overcooked on an iron grill, I pretty much have to make it myself.

Just like Claudia of “cook eat FRET”, a now defunct website.

In any case, Claudia was in Nashville—as you might have figured out from the title—which is not exactly rural. But that’s the thing about the US. You never know where the good food voids will show up.

Claudia writes a classic, finely crafted food blog that concentrates on the Italian food she’s preparing so as to overcome the void.

She likes fine anchovies.

Anchovies , it turns out, make their way into lots of Italian foods. Like capers, they’re best preserved in salt.

Of course, Claudia has this figured out. It’s that Italian thang, good ingredients, simple preparations, fine eats.

There’s another thing I like about Italian food. It’s democratic. In your rattiest attire you can walk into the most forlorn looking restaurant you’ve ever seen in a town so small it doesn’t even deserve to have a restaurant and you’ll sit down to a meal so fine it’ll knock your socks off.

And the people sitting near you won’t even notice your sock lying there next to the table leg they’re so busy eatin’ and talkin’.

And the wine flows. And nobody asks for salt-free, anchovy-free, fat-free “food.” There’s no menu even. Folks eat what’s plunked in front of ‘em. It’s good. It’s good for you. It’s what the cook wanted to fix; it’s gotta be delish.

And guess what? Those Italians live a gosh-darn long time. Longer than us. On average I mean.

Fine Anchovies | Nashville Tennessee

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