Mediterranean Anchovy Fillets in Olive Oil

Filleted by hand one by one

The most intense flavour of the Mediterranean, enclosed in a fillet.

Anchovy Fillets in Olive Oil: Authenticity and Artisanal Flavor

These anchovies are a true treasure of our sea, a concentration of flavor that tells a story of tradition and artisanal know-how.

Caught in the clear waters of the Ionian Sea (FAO Area 37.2.2), the best anchovies (Engraulis encrasicolus) are selected and processed with meticulous care: each individual anchovy is filleted by hand to ensure a perfect product, free of bones and with a meaty consistency.

Preserving them in an excellent extra virgin olive oil enhances their savory and persistent flavour, making them a versatile and valuable ingredient in the kitchen.

The roots of these Anchovy Fillets in Olive Oil are deep in tradition

Preserving anchovies in salt is a practice that defines Italian gastronomic culture, a legacy that dates back to the ancient Romans and their “garum.”

This method, perfected over the centuries, allows us to capture the essence of the sea and preserve it over time. Manual filleting is an ancient skill, a ritual passed down through generations, and it makes the difference between an industrial product and artisanal excellence.

Choosing these anchovies means bringing a piece of Mediterranean culinary history to the table, made with patience, skill, and respect for the raw material.

Choosing Anchovy Fillets in Olive Oil means taking care of yourself

Despite their small size, anchovies are a powerhouse of health. Rich in omega-3 fatty acids, essential for heart and brain health, they are also an excellent source of calcium, iron, and high-quality protein.

Their intense, umami flavor adds a deep, complex flavor to dishes, reducing the need for additional salt. A simple product, made only with fish, extra virgin olive oil, and salt, for a healthy, natural, and flavorful diet.

Recipes for the best taste: Anchovy Fillets in Olive Oil

1. PASTA “BUTTER AND ANCHOVIES” An iconic first course in its simplicity. While the pasta is cooking, gently melt a knob of high-quality butter in a pan with 3-4 anchovy fillets, until a flavorful cream forms. Drain the pasta al dente and toss it in the pan. For a richer variation, stir in a spoonful of Lazio buffalo ricotta.
2. RED PIZZA, ANCHOVIES, AND MOZZARELLA Elevate the classic homemade pizza. On a tomato base, scatter a few anchovy fillets, capers, olives, and plenty of mozzarella. Buffalo Mozzarella 440gThe heat of the oven will melt the anchovies, which will evenly flavor the entire pizza. Drizzle with a little olive oil before serving.
3. TASTY CROSTINIThe perfect aperitif. Toast some slices of bread or use some Organic Taralli – Traditional as a base. Spread a thin layer of butter, place an anchovy fillet on top and serve with a slice of Buffalo Caciocavallo 600g. The combination with the Natural Fennel 1Kg fresh and crunchy, it cleanses the palate and enhances the flavours.

Ingredients

Anchovies 55% (Engraulis encrasicolus), extra virgin olive oil, salt. FAO zone 37.2.2 (Ionian Sea).

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: approx. 920 kJ / 220 kcal
• Fat: approx. 12 g
• of which saturated fatty acids: approx. 2,5 g
• Carbohydrates: 0 g
• of which sugars: 0 g
• Proteins: approx. 28 g
• Salt: approx. 9 g

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