Whole anchovies in brine spiced with hot chilli. Rinse and fillet before use, for sauces, antipasti and pizzas.
Before refrigeration, salting was the way to keep anchovies all year round, and the recipe has not changed. Caught with purse seine nets off the coast of Campania, they reach the workshop within a few hours and then mature slowly.
The added chilli gives a clean heat that answers the saltiness of the fish.
Before use, rinse the anchovies, remove the backbone and leave them in cold water for a few minutes if you want them milder. They then go into a puttanesca, onto a pizza or into fillets marinated in oil.
Discover products linked to this product's region
Whole anchovies in brine spiced with hot chilli. Rinse and fillet before use, for sauces, antipasti and pizzas.
