The product

Filetti di alici salate

Fillets of anchovies fished in the Gulf of Salerno, ready to use
Code:
94004
Country of origin:
Italy - Campania
Weight:
50 g
Minimum order:
1 piece
More Information
Raw material Anchovies fished in the Gulf of Salerno, preserved in salt, washed and deboned
Appearance Fillets without bones, with a meaty texture. A pack contains 22-24 fillets
Taste Sapid but well balanced
Our selection A new product from our friends of Acquapazza Gourmet that, thanks to their experience in the processing of the high quality anchovies from the Gulf of salerno, have developed a new proposal ready to use, truly irresistible
Suggestions Ready to use, perfect as appetizer: put anchovies on a plate, add some extra virgin olive oil and a few zest to obtain a Cetara style aperitif
More Information
Ingredients ALICI, sale
Allergens Fish and products thereof
FAO Area FAO 37
Weight 50 g
Packaging Vaccum packed
Storage Conditions (packaged products) Conservare in frigorifero a +4 °C
Paese di origine ingrediente principale Golfo di Salerno
Nutrition Declaration Energy: 915 kJ / 218 kcal
Fat: 1,12 g
of which saturates: <0.01 g
Carbohydrate: 14,81 g
of which sugars: 0 g
Protein: 26,5 g
Salt: 10,1 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
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.