Quality anchovies in sunflower oil
Caught in the Cantabrian Sea between northern Spain and south-western France, Cantabrian anchovies are the most prized and sought after anchovies. The cold waters of the Atlantic Ocean and the good oxygenation give these anchovies an inimitable taste thanks to a thicker layer of fat and larger dimensions.
The Cantabrian Anchovies, despite being Spanish, are linked to our Sicilian tradition as it was a Sicilian from Trapani, Giovanni Vella Scatagliota, who discovered and appreciated their quality. Before then, in fact, Spanish fishermen threw the caught anchovies back into the sea or used them as bait for more valuable fish.
Scientific name: Engraulis encrasicolus
Controlled fishing: anchovies are only fished from April to July in the icy waters of the Cantabrian Sea, in the Atlantic Ocean
Processing: careful and manual. Immediately after fishing, the anchovies are left to mature in salt for a year and a half, a technique thanks to which the anchovies reach the right balance between flavor and sweetness for a unique and unmistakable flavor
Properties: large fillets, all the same size; fleshy pulp, thicker and tastier due to the greater quantity of fat
Taste: intense, sweet and refined
Use: perfect for sun aperitifs, such as tapas, or for delicious bruschetta on a slice of bread and butter. Excellent for flavoring a delicious plate of spaghetti with extra virgin olive oil and cherry tomatoes
Storage: keep in a cool place. Once opened, store in the refrigerator well covered with oil
Net weight: 140 g
Drained weight: 75 g
Produced and packaged by Balistreri Girolamo & C. Snc - Via Cotogni 64 - Aspra (PA) - Italy