The raw material is purchased by experienced national salter from the most prestigious fishing areas. They send the salted product in special containers ready for the final seasoning. The secret of our tasty anchovies is one: the scrupulous salting up of the fish.
Once received, the product proceeds with a slow ripening in our deep cellars, at the constant temperature of 8/10 degrees Celsius throughout the year!
Various flavors of the filled product complete the selection of this tasty and natural complement of our table: parsley, hot peppers or truffle flavoring etc. Last but not least, the product made in spicy sauce: obtained from an ancient early twentieth century recipe which suggested a further two months aging on the packaged product to fully savor the precious flavor and aromatic seasoning!
This recipe dates back to 1917 and is still well-liked by those who love strong but refined tastes. The consumer’s imagination has even suggested curious uses in the kitchen as a seasoning for boiled or cut into pieces potatoes or even used a s a topping over short quality pasta!
We only use the Yellowfin quality that we specifically work in jars: it is one of the most valuable and flavorful. It is packed with olive oil after steam cooking to avoid losing the delicate, natural organoleptic qualities.