These anchovy fillets are fished at night and processed fresh following the ancient techniques of Cetara, Amalfi Coast. Preserved in high-quality olive oil, they add rich umami flavor to your dishes, perfect for pasta, salads, and Mediterranean recipes.
Description
The maturation process takes place in 'terzigni,' chestnut barrels, for a period no less than 8 months. This practice follows rules passed down through generations, a secret that makes these anchovies a product of gastronomic excellence.
Once the maturation process is complete, the anchovies are cleaned of salt, deboned, and prepared for preservation in olive oil. This process extends the shelf life without compromising their flavor or quality.
Anchovies in oil lend themselves to a wide variety of recipes. We recommend using these fillets on their own or as a base for a seafood sauce.
Producer
Born and raised on the Amalfi Coast, in the ancient bay of Cetara, the sea is their home. It is with respect for the marine ecosystem that they are allocated annual quotas for bluefin tuna fishing by the EU, assigned to each boat.
Sustainability is a shared value of Armatore’s fleet, and they are proud to practice one of the most regulated fishing techniques in the world. They also firmly believe in the traceability of their catch. This is evidenced by the short supply chain of their anchovies, processed within hours of being caught, reducing the distance the food travels. Armatore’s products are the result of their deep devotion to the sea.
