Start the aromatic sauce base: In a large pan, pour a good drizzle of Colavita extra virgin olive oil. Add a pinch of flaky salt, the chopped garlic, a pinch of chili flakes, and grate in some fresh lemon zest. Let the oil gently warm up to absorb all these amazing flavors.

Add the tomatoes: Crush the Colavita tomatoes by hand directly into the pan, then pour in the rest of their juice.

Add the secret aromatics: Toss a few fresh basil leaves and 2-3 fresh lemon leaves straight into the tomato sauce. Let it simmer gently over low heat while you prepare the meatballs.

Rehydrate the bread: Place the stale bread cubes into a small bowl, pour over a little milk, and work it with your hands until the bread absorbs the liquid and softens. Squeeze out any excess milk.

Prep the fish: Take your clean fresh anchovy fillets and chop them very finely with a sharp knife until they form a coarse paste.

Mix the meatball dough: In a mixing bowl, combine the chopped anchovies, a drizzle of extra virgin olive oil, a pinch of salt, some torn fresh basil, and a generous dusting of lemon zest. Add a handful of grated provola cheese and the soaked bread. Mix everything thoroughly by hand until the texture is cohesive and slightly sticky.

Sear the meatballs: Shape the mixture into compact, round patties (meatballs). In a separate pan with a touch of olive oil, sear the meatballs over medium-high heat for a couple of minutes on each side until they develop a beautiful, golden-brown crust.

Poach in the sauce: Carefully transfer the seared meatballs into the simmering tomato sauce. Spoon some of the rich sauce over the top of each meatball, cover, and let them cook through gently for a maximum of 5 minutes.

The final touch: Turn off the heat. Top the dish with another generous layer of grated provola cheese, a few fresh basil leaves, and a final drizzle of Colavita Garlicolio to bring out a rich, aromatic depth. Serve hot right out of the pan.