The product

Anchovies in salt

Anchovies fished in the Gulf of Salerno, preserved in salt
Country of origin:
Italy - Campania
300 g
Minimum order:
1 piece
More Information
Description Anchovies fished in the Gulf of Salerno
Taste Mildly savory, with the characteristic flavor of the anchovies
Curiosity The method of salting anchovies is an ancient activity already carried out in the High Middle Ages. It was mainly used by coastal populations to preserve anchovies. In fact, these fishes are caught in big quantities mainly in spring and summer and have a very limited conservation capacity. In southern seas, the best anchovies for salting are those that are caught between June and July because reach the largest size and contain less fat. To prepare salted anchovies they must be very fresh and have less than 24 hours
Our selection Acquapazza Gourmet is a small company founded in the historical centre of Cetara by three members united by their passion for the sea and traditional products of their land, especially Colatura di Alici
Suggestions To desalt the anchovies use running water, once washed, remove dorsal and ventral fin then the central bone and the tail. To dry, leave them on a wooden chopping board or dab with kitchen paper, then soak in oil for a few hours; flavouring them with garlic and parsley or with marjoram and thyme or chili pepper
More Information
Weight 300 g
Packaging Glass jar
The producer

Acquapazza Gourmet - Cetara (SA) - Campania

Why we chose them
Cetara is an ancient fishing village on the Amalfi Coast, a UNESCO heritage site, which for decades has lived on the processing of anchovies. The economy of the village was entirely grounded on fishing and on fish processing. Here is rooted the tradition of anchovy sauce, a sauce made from macerated fish, heir to the famous 'Garum' used by the Romans. Acquapazza Gourmet is a small artisan company, founded in the historic centre of Cetara, by three friends with a common passion for the sea and the fish processing tradition, especially for the processing of anchovy to produce Colatura di Alici. Acquapazza anchovy sauce, unlike other types of Colatura di Alici, is produced according to ancient and traditional methods, in small and precious quantities. Only anchovies fished in the Gulf of Salerno are used, which are then salted in chestnut barrels (called "terzigni") and aged for 18 months. At the end of the maturation phase, a hole is made in the bottom of the barrel, from which the anchovy sauce is drained ("colata", in Italian). A unique product that brings all the flavour and tradition of Cetara to the table
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.