Slowfood Salted Menaica Anchovies

Slow Food Presidium, International Kosher Council certified. In a small glazed terracotta bowl – Fished individually with the ancient menaica method, processed entirely by hand, and preserved only with Sicilian salt.

Whole fillets that smell of the clean sea: the Presidium of Slowness, from Cilento to your table.

Menaica Anchovies in Salt

Menaica Anchovies in Salt are the result of an ancient tradition: individually caught in the waters of Cilento during the spring using the ancient menaica method—gillnets and driftnets (GND) that capture only mature fish—they are processed entirely by hand and preserved exclusively with artisanal sea salt from Trapani, following ancient techniques that preserve the nutritional properties of the oily fish. After curing, each fillet is cleaned and trimmed by hand with meticulous care. A Slow Food Presidium and certified by the International Kosher Council, they arrive in a small glazed terracotta bowl: whole fillets, ready to eat, with just two ingredients—anchovies (95%) and salt (5%).
 
 
 

The roots of these Salted Anchovies are deep in tradition

Salting bluefish is one of the oldest food technologies in the Mediterranean: the Romans turned it into a commercial empire with garum, a fermented fish sauce that was as valuable as the finest spices. For centuries, salted anchovies traveled along the "salt roads" that connected the coasts to inland villages, a currency and a precious protein in peasant cuisines. In Cilento, this salt-loving civilization encountered the most selective of all fisheries, the menaica, giving rise to a different kind of anchovy: naturally bled during the manual haul in of the net, its flesh delicate, less salty, and more digestible than industrial anchovies. A heritage so unique that it deserves the protection of Slow Food.
 
 
 

Choosing Menaica Anchovies means taking care of yourself

Bluefish is among the most precious foods in the Mediterranean diet, and these anchovies demonstrate this with numbers: 20,68 g of high-quality protein per 100 g, just 104 kcal, and the healthy fats of bluefish, rich in omega-3 fatty acids, essential for the heart and mind, along with calcium, iron, and B vitamins. Processing with only salt, without additives or preservatives, preserves these qualities; the natural bleeding of the menaica method also makes the flesh more delicate and digestible. Being a salted product (9,17 g per 100 g), just a few fillets are enough to flavor an entire dish: the oldest and most intelligent way to bring the sea to the table. Choosing these anchovies also means supporting sustainable fishing, which respects the marine cycles.
 
 
 

Best Uses: Salted Menaica Anchovies

• TRADITIONAL CROSTINO – House recommendation: a fillet on a warm crostini with a curl of Organic butter and a grating of lemon zest. Alongside, a glass of Sparkling White Wine Verdiso Organic IGT: the perfect aperitif exists, and this is it.
• PASTA THAT TASTES OF THE SEA – The oldest express condiment in the South: melt two fillets in hot oil with garlic and season the Spaghetti Senatore Cappelli® Organic, completing with a spoonful of Salina Capers in Salt SlowFood® desalted: five minutes, infinite flavor.
• PUNTARELLE AND ANCHOVIES, THE ABSOLUTE CLASSIC – The Roman recipe par excellence, with the best anchovy there is: emulsify the fillets with oil and vinegar and season the Clean organic puntarelle crunchy, or alternatively the Organic Escarole Endive repassed: bitter and savoury, a perfect marriage.

How to Fillet Salted Anchovies

Rinse the anchovies one by one, holding them by the tail and gently removing the salt with your fingers under running water; pat them dry with paper towels; separate the two fillets from each anchovy by opening them from the belly, removing the backbone and the gill collar (the small bone at the beginning of the fillet).

NB The packages are sealed in vacuum-packed containers: it is recommended to let the product “breathe” for at least half an hour before filleting.
 
 
 

The Producer: Menaica Anchovies

Alici di Menaica is the artisanal workshop of Donatella Marino and Vittorio Rambaldo in Pisciotta, Cilento. This family of fishermen preserves the ancient menaica fishing method, selective and sustainable, processing each anchovy by hand using only Trapani salt and time. Fishing less, but fishing better.
 
 
 

Ingredients

Anchovies (Engraulis encrasicolus) FAO 37.1.3 (95%), artisanal sea salt from Trapani (5%). Allergens: FISH.

Caught with menaica: gillnets and similar nets – driftnets (GND).
 
 
 

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

• Energy: 435 kJ / 104 kcal
• Fat: 4,47 g, of which saturated fatty acids: 1,5 g
• Carbohydrates: <0,5 g, of which sugars: <0,5 g
• Protein: 20,68 g
• Salt: 9,17 g

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