The product
FIletti di Alici Acquapazza
Anchovies fished in the Gulf of Salerno, preserved in oil
Code:
94005
Country of origin:
Italy - Campania
Weight:
150 g net weight (75 g drained net weight)
Minimum order:
1 piece
| Description | Anchovies fished in the Gulf of Salerno from March to July, cured 9 months in salt, cleaned, filleted and preserved in sunflower oil |
|---|---|
| Appearance | They appear headless, with whole and well cleaned fillets; dipped in oil |
| Taste | Delicate but persistent, with the characteristic flavour of anchovies |
| 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 | Perfect to be enjoyed on a toasted bread spread with butter; they are also ideal for use in the kitchen, for example for enrich a pasta sauce |
| Ingredients | ANCHOVIES, sale, sunflower oil |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Production Method | Cought |
| FAO Area | FAO 37.1.3 |
| Weight | 150 g net weight (75 g drained net weight) |
| Packaging | Packaged in a glass jar |
| Storage Conditions (packaged products) | Store at a temperature of +4 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 915 kJ / 218 kcal Fat: 13,21 g of which saturates: <2,03 g Carbohydrate: 0 g of which sugars: 0 g Protein: 26,5 g Salt: 12,1 g Typical value per 100 g |
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
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