Anchovy Fillets in Extra Virgin Olive Oil

Entirely handcrafted – Whole fillets, without bones, ready to eat, with a meaty consistency

The everyday anchovy fillet, made like the one at parties: by hand, salted and in extra virgin olive oil.

Anchovy Fillets in Extra Virgin Olive Oil from Menaica

Anchovy Fillets in Extra Virgin Olive Oil are the Pisciotta laboratory's everyday line: Mediterranean anchovies (Engraulis encrasicolus, FAO 37.2) caught in spring, when the flesh is firmer and more flavorful, and processed with the same artisanal craftsmanship as the company's most renowned products. Individually, they are cleaned and salted using ancient preservation techniques, and after curing, each fillet is cleaned and trimmed by hand with meticulous care. Extra virgin olive oil isn't just a preservative, but an ingredient: it enhances the anchovy's sweet flavor and softens the palate, maintaining that meaty texture designed for those seeking authentic flavor. Whole fillets, boneless, ready to eat—and the jarred oil, the producer recommends, should be reused for dressings and sautéing.
 
 
 

The roots of these anchovy fillets are deep in tradition

Before the Margherita pizza conquered the world, Neapolitan pizza was all about anchovies: in the alleys of the 19th century, the original pizzas were topped with garlic, oil, tomato, and small gulf fish, and salted anchovies were the side dish that transformed a disk of bread into a popular meal. Since then, the anchovy fillet has remained the most democratic gesture in Italian cuisine: Neapolitan pizza with anchovies, Roman pizza that requires them by statute, the pasta "garlic, oil, and anchovies" served at midnight, the crostini that opens dinners with friends. These fillets were born for that glorious everyday: the artisanal fishing tradition of Cilento, in an everyday version.
 
 
 

Choosing Anchovy Fillets means taking care of yourself

Bluefish remains one of the best allies on the table: these fillets provide 19,6 g of protein per 100 g, zero carbohydrates, and the healthy fats of anchovies, naturally rich in heart-healthy omega-3s, complemented by oleic acid and the antioxidants of extra virgin olive oil. Their artisanal processing, without additives or preservatives other than salt, preserves the fish's nutritional properties; and their savory character makes them a natural flavor enhancer: a fillet melted in the pan adds more seasoning than any stock cube, allowing you to reduce the overall salt content of your dishes.
 
 
 

How to Best Use: Anchovy Fillets in Extra Virgin Olive Oil

• CROSTINO AND ITS CILENTO VARIANT – House recommendation:Semi-wholemeal Country Bread hot, a curl of butter and the fillet on top. And to surprise, the Southern version: a Fresh Fig ripe open flower with an anchovy inside, or a crouton with Fig Compote and fillet: the sweet and savory that conquers everyone.
• PIZZA AS IT WAS ORIGINALLY – As the manufacturer suggests, add them at the end of cooking: pizza with Organic Fiordilatte Mozzarella, tomato and fillets as they come out of the oven.
• VERY FAST PASTA – Melt two fillets in the hot oil from their jar with garlic and chilli pepper and sauté the Whole Wheat Spaghetti with Organic Flax Seeds: fiber, omega-3s, and full flavor in ten timed minutes.

The Producer: Menaica Anchovies

Alici di Menaica is the artisanal workshop of Donatella Marino and Vittorio Rambaldo in Pisciotta, Cilento: a family of fishermen who processes bluefish entirely by hand, bringing the same meticulous care from Slow Food Presidium products to their everyday line.
 
 
 

Ingredients

Salted anchovies 50% (Engraulis encrasicolus anchovies FAO 37.2, salt), extra virgin olive oil 50%. Allergens: FISH.

Fishing method: purse seine and collection nets (PS).
 
 
 

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

• Energy: 569,6 kJ / 137,03 kcal
• Fat: 10,27 g, of which saturated fatty acids: 2,91 g
• Carbohydrates: 0 g, of which sugars: 0 g
• Protein: 19,6 g
• Salt: 6,56 g

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp