Cooking in Italy was an experience of it's own. (Read more about our trip ) We tried different kinds of fish, that we never tried, and got to experience different ways of cooking them. One of the fish we tried was fried anchovies. They were tiny little fish, that you just coat in flour and fry them in oil. they are crunchy and delicious. I made a dressing, by mixing mayonnaise, lemon juice, spices, and some sliced preserved truffles, that is a delicacy, that I bought in Positano. Truffles is a very expensive type of mushroom, that adds a very unique flavor to foods. I dipped the anchovies in it, and it really enhanced the flavors. We Also tried this Recipe, which is made of a fish, that is called Orata, in Italy. It is similar to red snapper, or other white fleshed fish here in America. You can try it with any firm fleshes white fish, whole or filleted. We bought a whole fish, and the chef cooked it according to the following instructions. He then deboned it and removed the skin, after it was cooked, and it was soft and easy to do. You can also use filleted fish, so you don't have to go through the bother. The dish was very light and wholesome, and I enjoyed the notes of lemon and parsley in there. We bought another vegetable that he called broccoli, although it looked very different than the broccoli here, it was more like a leafy vegetable, like spinach. He saute'd it in oil and garlic, salt, and pepper. It was quite tasty, a bit bitter, but it was nice as a side to the fish dish.