Sardines caught in the waters off the Azores are the absolute last word in flavor and texture, and when they are packed in good olive oil, well then you've reached sardine nirvana. Even the Italians know that, and so the people at A's do Mar put some fat Portuguese sardines in their cans, and spice it up with piri - that's peri peri to you and me.

If you grew up on mediocre sardines - you know, baby herring from the North Atlantic packed in a neutral oil and marketed as sardines - then it's time to try the real thing. How about these spicy sardines, sautéed onions, red peppers, and a touch of garlic on top of some grilled bread? Now that's bruschetta!

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