In her book "Super-Italian," Giada De Laurentiis focuses on that very aspect — Italy's superfoods. The chef takes particular note of small, oily fish like sardines and anchovies.

De Laurentiis makes the case for how they should be used more often in home cooking, as they are nutrient-dense with essential fatty acids.

Anchovies are often overlooked in American kitchens because of their strong flavor and aroma. However, that is exactly why they make such delicious ingredients.

In her book, De Laurentiis says, "Lately I've gone a little anchovy crazy, adding them to dressings, stews, and pastas, as an underlying layer of flavor."