Anchovy filets in olive oil 195g rice it is extracted every 7

it is extracted every 7 days from flowering areas and immediately centrifuged

aromatic warmth

Each mould supports consistent baking results and streamlined production workflows

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The caviar of the Mediterranean Sea made by us originates from a traditional production process

Anchovy filets in olive oil 195g rice it is extracted every 7Only the largest anchovies, fished in spring on the Amalfi Coast, are selected to become fine anchovy fillets in oil. The maturation process takes place in terzigni, chestnut barrels, for a period never less than 8 months. This practice respects rules handed down from generation to generation, a secret that makes the Anchovies of Cetara a product of gastronomic excellence. Once the ripening process is complete, the anchovies are cleaned of salt,