Vote for Anchovies!

[Thomas Mitchell]

I admit to a fierce love for these tiny salted members of the family Engraulidae, which have graced the plates of civilized nations for more than 2,000 years. Those of smaller cultural perspective tend to view the noble Anchovy as bait-shack fare not even the cat will touch, but chefs worldwide know it as a delicacy, a requirement for Caesar salad, and... a superb pizza topping.

So, fine people, do we want the noble Anchovy at Pizzetta, would you like to see it as a topping, an option on Caesars, or should it be forever banned to the bait shack?

[William Love]

There is nothing delicate about an anchovy.

[Thomas Mitchell]

Precisely. Courtesy of http://edibletulip.typepad.com:
"The artistry lies in the ability to delicately flavour a dish while remaining anonymous. Of all the times I’ve slipped anchovies or anchovy paste into a pasta sauce or dressing nary a soul has been able to attribute the slightly salty zing. This is probably a good thing. People seem to have issues with anchovies. I agree. An elongated worm-like purple stretch of a fish with spiky hair follicles is not perhaps the most appetizing presentation but their magic works. They add such an incredible depth of flavour to the simplest recipe they are worth tricking even your loved ones."

[Kati]

Okay. I'm down with anchovies if they're all chop-up and not looking like said hairy, purple fish. They do add that certain zing. Pulverize the little buggers and bring 'em on!