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
| Description | 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 |
| Weight | 50 g |
|---|---|
| Packaging | Vaccum packed |
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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