“Colatura di alici”

A precious product that brings the authentic taste of the sea to your table. The anchovy sauce gives your dishes the scent of tradition and at the same time an extraordinary novelty in taste. Use it to season pasta and to flavor vegetables or any other dish you want to enhance with its unique flavor.

The anchovies are fished according to the secular method of the “cianciolo” (lampara) consisting in the use of lamps to make them surface again; once harvested, they are beheaded and gutted (“scapezzate”) by hand and then placed, with the classic “head-tail” technique, in alternate layers of salt and anchovies in a special oak wood container, which is called “terzigno”.

A weight of stone rests on the “terzigno”, sealed with a wooden disk. The anchovies are then left to mature for about six months. At the end of this period, the nectar is ready to be collected through a long distillation process.

Shelf-life e conservazione: 180 giorni conservare in luogo fresco ed asciutto