Anchovies

Colatura di alici, an amber liquid drawn from anchovies matured under salt and weight. A few drops season pasta, vegetables and fish in place of salt.

Anchovy fillets matured in wooden barrels, preserved in organic extra virgin olive oil. Lay them as they are on bread or a pizza, or melt them into a sauce.

Anchovy cream in organic extra virgin olive oil, to spread or to dissolve. It works at aperitif time as well as for dressing pasta.

Yellowfin tuna cream with chilli and anchovies, in olive oil, for aperitifs.

Anchovy paste in a tube, compact, to portion precisely for seasoning sauces, vinaigrettes and flavoured butters.

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