The folks Il Mongetto in the Piedmont, or Piemonte, region of Italy make an exceptional artichoke and anchovy sauce.
About Il Mongetto
We’ve been buying great regional products from Il Mongetto for over 30 years now! Roberto and Margherita Santopietro started the business in the town of Monferrato back in the early ’80s, using handwritten recipes from Robert’s grandmother’s old “black book”. Jarred foods are a 200-year-old tradition in the region—every family had its own recipes, and fruits and vegetables, jams, sauces, and spreads were put in small jars and stored in the family’s pantry to be used throughout the rest of the year.
What was once commonplace is now a compelling argument for sustaining tradition, as Il Mongetto describes:
It’s a form of cultural resistance. Preserving requires time, attention, and precision. Choosing a handcrafted jarred product means choosing a supply chain that respects uncompressed processing times, meticulous attention to detail, and processes that prioritize quality, not just productivity. Monferrato has always had a special relationship with this slow pace. Its hills, vineyards, and small villages speak of a culture of waiting, patience, and care. And the glass jar is a direct result of this mentality.
What’s up with the anchovies?
The use of anchovies, both in this spread and in the classic regional specialty bagna càuda, may seem strange to anyone who takes note of geography. The region of Piemonte is landlocked—so how did anchovies become a culinary focus there? The folks at Il Mongetto offer,
The explanation has its roots in the Middle Ages and subsequent centuries, a period when salt was a precious commodity and subject to heavy duties and royal taxes. To evade these onerous taxes, merchants from Piedmont and Asti established trade routes with neighboring Liguria, following what we now call the Salt Routes (Via del Sale). The most ingenious devised a smuggling ploy: they transported barrels of salted anchovies, since anchovies were a less taxed (or even exempt) product than pure salt. Once inland, anchovies were sold at affordable prices, providing the Piedmontese with not only a source of intense flavor but also an indirect source of salt. This abundant and unexpected marine ingredient quickly became part of popular cuisine. …
The name “Carciuga”- pronounced car-CHOO-gah – is named after carciofi (artichokes) and acciughe (anchovies). After the artichokes and anchovies are blended with a little extra virgin olive oil from the Tuscan estate of Alfredo Mancianti and a small bit of vinegar, it makes a pretty darned delicious spread. Use it on toast, turn it into a pasta sauce, or add a spoonful or two to other dishes.