Anchovy fillets matured in barrels and preserved in olive oil, from the small jar to the large kitchen size.
The anchovies are caught in spring and summer by lamplight fishing, processed straight away following the tradition of the fishermen of the Campanian coast, then placed in wooden barrels for slow maturing.
The fillets keep fine flesh and a clean flavour. The large jars suit kitchens that use them every day, for pizzas, antipasti or sauces.
Once opened, keep the fillets well covered with oil and chilled. The oil from the jar can be used to start a sauce.
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Anchovy fillets matured in barrels and preserved in olive oil, from the small jar to the large kitchen size.
