Fresh Anchovy Sauce

Ready – Hand-made according to the Cilento tradition – Few ingredients, no additives or preservatives

Tomato, fresh anchovies, and fennel: Cilento in a jar, ready in five minutes.

Fresh Anchovy Sauce from Menaica Anchovies

Fresh Anchovy Sauce is traditional Cilento sauce, ready-to-use: the Pisciotta laboratory prepares it using local recipes and their own fresh anchovies, combined with tomato pulp (63%), olive oil, onion, fennel seeds, and artisanal sea salt from Trapani. Few ingredients, handmade, no additives or preservatives: all the flavor of a traditional Cilento sauce, where the sweetness of the tomato meets the savory flavor of the oily fish and the unmistakable aromatic note of fennel. Just heat it up: the Cilento sea arrives on your table in the time it takes to cook the pasta.
 
 
 

The roots of this sauce are deep in tradition

If this sauce tastes of health as well as of the sea, it's no coincidence: it was in Cilento, in the seaside village of Pioppi, a few kilometers from Pisciotta, that American physiologist Ancel Keys lived for forty years studying the diets of local fishermen and farmers—and it was from those studies that the concept of the Mediterranean Diet, now a UNESCO World Heritage Site, was born. The dish Keys observed on Cilento tables was precisely this: freshly caught blue fish, tomato, olive oil, and wild herbs like wild fennel that perfumes the hills overlooking the sea. This sauce isn't inspired by the Mediterranean Diet: it is, literally, the recipe that inspired it.
 
 
 

Choosing Fresh Anchovy Sauce means taking care of yourself

This jar is the Mediterranean diet in concentrated form: oily fish with its proteins (4,42 g per 100 g) and healthy fats rich in omega-3, the antioxidant lycopene from tomatoes—which cooking in oil makes more bioavailable—, olive oil with its oleic acid, and fennel seeds, which popular tradition has always associated with good digestion. With just 3,24 g of total fat, 4 g of carbohydrates, and no additives or preservatives, it's a complete condiment that transforms a plate of pasta into a balanced meal: proteins, vegetables, and healthy fats already measured out by Cilentan wisdom.
 
 
 

Best Use: Fresh Anchovy Sauce

• CILENTANA PASTA IN FIVE MINUTES – Heat the sauce while the pasta is cooking Organic Senatore Cappelli Rigate Penne, sauté and serve: the fastest seafood first course there is, to be accompanied with a glass of Barik Primitivo Puglia PGI Organic for a perfect Southern lunch.
• THE CROSTONE YOU DON'T EXPECT – Roast thick slices of Biodynamic sweet potatoes as if they were bruschetta and covered with piping hot sauce: a naturally gluten-free appetizer, sweet and seafood at the same time.
• POLENTA AND COASTAL ANCHOVIES – A peasant-seafaring marriage from times gone by: pour the steaming sauce over a polenta of Organic Bramata Corn Flour, or creamier with the Fioretto Corn Flour: seafood comfort food for winter evenings.

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, transforming the local catch into exquisite delicacies made only of the sea, hands, and time, in full respect of the Cilento tradition.
 
 
 

Ingredients

Tomato pulp (63%), anchovies (Engraulis encrasicolus) FAO 37 (25%), olive oil (8%), onion (2%), fennel seeds, salt. Allergens: FISH.
 
 
 

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

• Energy: 247 kJ / 60 kcal
• Fat: 3,24 g, of which saturated fatty acids: 0,7 g
• Carbohydrates: 4 g, of which sugars: 4 g
• Protein: 4,42 g
• Salt: 2,23 g

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