Alivi Chini

Preparation:

Preparation: That is: stuffed olives. Stuff the olives, deprived of the bone, with a caper and a piece of rolled up anchovy fillet. In recent times, that is, since the industry has monopolized the ancient recipe from Catania, the habit has become established of closing the filling with small pieces of roasted red pepper preserved in oil and pickled gherkins, mostly to make a note of chromatic vivacity, appreciable from the outside of the glass jar where the olives, stuffed in this way, are placed well covered in oil. We will judge these olives while sipping the very chilled Capo Bianco di Spinasanta (Messina).