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.
Caught in spring and summer, the anchovies are processed as soon as they arrive using the method of the fishermen of the Campanian coast, then packed into wooden barrels for slow maturing.
The flesh stays fine and fragrant, which has earned them the nickname "ham of the sea" in Italy. The mild organic oil does not mask the fish.
Serve on buttered toast, on a burrata or on a pizza straight from the oven. Melted over a low heat with garlic, they make the base of a pasta sauce.
Discover products linked to this product's region
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.
