How to Pronounce alici

Meaning and Context

In Italian cuisine, the term alici refers specifically to the small, silvery fish known in English as anchovies, a fundamental ingredient that imparts a powerful umami depth to countless dishes. These small, common saltwater forage fish, often from the Engraulis encrasicolus species found in the Mediterranean, are a cornerstone of regional cooking from Naples to Sicily. They are celebrated for their versatility, appearing sott'olio (preserved in oil), sotto sale (salt-cured), or marinate (fresh and marinated in vinegar, a classic antipasto). The intense, savory flavor of alici is essential to iconic recipes like pasta con le alici, pizza napoletana, and various salse such as colatura di alici, an ancient fish sauce. Beyond their culinary role, alici are a key source of omega-3 fatty acids and are central to the cucina povera tradition, showcasing the Italian ethos of transforming humble, sustainable ingredients into extraordinary food.

Common Mistakes and Alternative Spellings

The primary Italian term "alici" is sometimes subject to regional variations and common misspellings. In parts of Southern Italy, particularly around Naples, the synonym alicette is used, often referring to smaller specimens or the same fish prepared in a specific style. A frequent misspelling, even by native speakers, is "alice" (singular), which can incorrectly be used in a plural context. The direct English equivalent "anchovies" is, of course, universally understood, but the Italian "alici" carries specific culinary connotations. Another point of confusion arises with the similar-sounding "acciughe," which is largely synonymous in modern usage, though some purists argue "acciughe" refers to the fish when preserved (e.g., in salt), while "alici" denotes them when fresh or marinated; in practice, however, the terms are often used interchangeably across different regions of Italy.

Example Sentences

For a true taste of the Amalfi Coast, begin your meal with a plate of alici marinate, fresh anchovies lightly cured in lemon juice and vinegar.

The secret to her robust pasta puttanesca was a tablespoon of high-quality alici sott'olio, mashed into the tomato sauce until they dissolved completely.

At the bustling fish market in Catania, the vendor proudly displayed a crate of shimmering fresh alici, caught just that morning.

Many traditional pizza recipes, especially the Pizza Napoli, eschew tomato sauce in favor of a topping of alici, capers, and olives.

He carefully rinsed the alici sotto sale to remove the excess salt before layering them over slices of buttered bread.

The production of colatura di alici, a pungent, amber liquid used like a finishing oil, is a centuries-old craft in the village of Cetara.

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