This cured anchovy in oil is called Acchiughe in Italian, and is made by salting and curing the fish for several months and are widely used for pizza and pasta. They have a very strong flavor, and a little goes a long way. Cook the anchovies in a bit oil until dissolved then proceed with sautéeing aromatics like garlic, onions and celery. This will infuse the flavor of anchovies to the dish without overpowering it.
Brand: Mazza Alimentari of Italy