The role of anchovies or acciuga in Italian cuisine is commonly as an antipasto, as topping on a pizza, or as an ingredient in various pasta dishes. Whilst their flavour is seen as something of a delicacy, there are unfortunately those who will be unable to experience it due to allergies.
Luckily, there are a number of options available that you can try out in your search for something to fill that anchovy-shaped void.
Firstly, it is important to bear in mind that the strong, salty taste that is associated with anchovies is actually due to the preservation methods that anchovies go through.
Capers are one recommended substitute to anchovies because of their salty, briny flavour - and including them in an Italian recipe will maintain that Mediterranean element to a dish. Alternatively, Karaka olives work along the same lines. Both these options have the added benefit of being vegetarian.
Adding a sauce that can replicate the saltiness and richness of anchovies is also another suggestion, with soy sauce one example. Worcestershire sauce would be a tasty alternative, but unfortunately has anchovies amongst its ingredients!
One obvious temptation would be to opt for a similarly-treated fish. There are a number of similarly prepared fish that can take the place of anchovies, with Scandinavian pickled herring being one example, but the protein that causes reactions from ingesting anchovies is also conserved in a number of other fish so caution is advised if this is an option you are considering.
