Menaica anchovies

Artisan Workshop – Pisciotta (SA), Cilento, Campania

Fishing less, but fishing better: a net as ancient as the Greeks, a family, and the sea in front of the house

A network arrived with the Greeks

There is knowledge that spans millennia, hanging by a thread—literally. Menaica is an ancient fishing technique, introduced to the Mediterranean by the ancient Greeks and passed down through the centuries like a family heirloom. Once widespread along all coasts, it was gradually abandoned in favor of more intensive and profitable methods. Today, it survives only in a few villages in Cilento, along the coast between Palinuro and Marina di Pisciotta, where it is practiced exclusively in the spring months, following the seasons, currents, and silence. Fishing here has never been industrial: it has always been human, slow, and conscious.
 
 
 

The sunset, the net, the dawn

The ritual has been repeated for centuries: the menaica—a large-mesh vertical net—is lowered into the sea at sunset and retrieved at dawn. It is a gentle and expert barrier: the smallest specimens pass through it with ease, only the mature anchovies remain delicately entangled by their gills, without being crushed or stressed. The retrieval is done entirely by hand: one fisherman slowly pulls the net while the others free the anchovies one by one, with patient and respectful gestures. During this phase, the fish lose almost all of their blood: a crucial detail that gives the flesh an extraordinary delicacy and a clean, refined flavor. Each outing yields between zero and twenty crates per night: a natural limit that speaks volumes about how far removed this type of fishing is from any industrial logic.
 
 

 
 

Donatella and Vittorio, the soul of the company

This is, first and foremost, a story of people, family, and the sea. Vittorio Rambaldo has been a fisherman in Pisciotta since childhood: he learned the trade from his father Vincenzo, who passed on to him a love of the sea and the precious technique of menaica. Donatella Marino, like many local women, has always combined her work at sea with processing and preserving the catch: for years, Menaica anchovies were prepared at home and served as a signature dish in their restaurant overlooking the sea. Then the uniqueness of that product became impossible to ignore: in 2000, the first production facility was opened, a mere 20 square meters dedicated to salting. A simple beginning, built on passion and sacrifice, until in 2012 Donatella and Vittorio chose to dedicate themselves entirely to this activity: the Laboratorio Artigianale Alici di Menaica was born, where their children also joined the workforce, with a small shop open to the public.
 
 
 

Anchovies, salt and time

As soon as they return to shore, the anchovies are transferred to the laboratory and processed immediately, within hours: cleaned individually, arranged by hand, and salted—only Trapani sea salt, selected for its purity and quality. Salting is an extremely delicate process, requiring experience and absolute attention; curing takes place in dedicated, controlled environments and lasts at least three months, the time necessary for the anchovies to reach their perfect balance. No preservatives, no additives, no shortcuts: just anchovies, salt, and time. And every batch is different, because it follows nature, not standardized production.
 
 
 

Because they are not anchovies like the others

The differences are visible and noticeable at first taste. Industrial anchovies are caught in large quantities using often invasive methods, processed for days, and treated to ensure uniformity. Menaica anchovies are the exact opposite: caught one by one without stress, processed while still fresh, with a meatier texture, less salty, and more digestible, and with that clean, sea-fresh aroma that no industrial process can recreate. They aren't all the same, because they shouldn't be: they are the result of a specific choice, prioritizing quality over quantity.
 
 

 
 

Cilento, which is not a backdrop

Cilento is an authentic land, both rugged and generous: clear sea, rocky coastlines, seaside villages, and a gastronomic culture deeply rooted in simplicity. Menaica anchovies are born here, favored by a still-pristine marine environment and currents that make the fish particularly flavorful: the territory isn't a setting, it's an ingredient. And the family gives back with interest: the raw materials are purchased directly from small-scale local fishermen, supporting the local economy and guaranteeing an authentic and traceable product, from sea to table. Fishing less, but fishing better: an ancient principle that is more relevant today than ever.
 
 
 

Today: an open-door laboratory

Today, the workshop is located in San Marco di Castellabate and has grown without losing its artisanal character. Alongside Menaica Anchovies, the production has expanded to include other local delicacies, such as Licosa Red Mullet, crafted with the same care and philosophy. The workshop is open to visitors: you can observe the production process firsthand and participate in educational and experiential workshops dedicated to the ancient techniques of processing anchovies, red mullet, and tuna. At Al Passo Food, you can taste this heritage: every jar tells the same story—the sea in front of your home, sunrises on a boat, hands processing the fish as they once did. Those who choose Menaica anchovies choose a different way of eating and experiencing food: more conscious, more authentic, more human.
 
 
 

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