Campania

Hot chilli cream in olive oil, in a tube. Spicy without excess, it is added at the last moment to pasta, pizzas and sandwiches.

Cantabrian Sea anchovy fillets in olive oil, larger and richer than Mediterranean anchovies. For aperitifs and dishes where the anchovy is on show.

Anchovy fillets matured in barrels and preserved in olive oil, from the small jar to the large kitchen size.

Whole anchovies in brine spiced with hot chilli. Rinse and fillet before use, for sauces, antipasti and pizzas.

Salted anchovy fillets, already filleted and boneless, matured in wooden barrels and vacuum-packed. Ready to put on the plate.

Colatura di Alici di Cetara PDO in a boxed bottle. A liquid anchovy condiment, to use drop by drop.