Cantabrian Sea anchovy fillets in olive oil, larger and richer than Mediterranean anchovies. For aperitifs and dishes where the anchovy is on show.
These anchovies grow in the cold waters of the Cantabrian Sea, which gives them a larger size and fattier flesh. They arrive fresh on ice, are headed, gutted and washed in brine, then salted in barrels for at least 12 months of maturing at a controlled temperature. They are then prepared in Campania.
The taste of the sea is intense and the flesh firm. They are served whole on toasted bread, with roasted peppers, on soft-boiled eggs or on a white pizza.
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Cantabrian Sea anchovy fillets in olive oil, larger and richer than Mediterranean anchovies. For aperitifs and dishes where the anchovy is on show.
