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Anchovies caught in the Cantabrian Sea, the northern coast of Spain, where Italian conservatory masters moved to the beginning of the century bringing with them all the knowledge of the processing of this exquisite fish. Anchovies celebrated for their perfect balance of meat and fat, great to try in purity.
Anchovies fished in the Cantabrian Sea, northern coast of Spain, where the Italian master keepers moved at the beginning of the century bringing with them all the knowledge of the processing of this delicious fish. Anchovies celebrated for their perfect balance of meat and fat, excellent to try in purity.
Italian anchovies fished in the Tyrrhenian Sea (FAO area 37.1.3) in the waters of the Gulf of Salerno.Salted anchovy fillets, cleaned without bones, immediately ready for use.Anchovies of superior category, fleshy and rich in flavor.22-24 fillets per 50gr bag.
In addition to the excellent quality, the salted anchovies from the Cantabrian Sea have the possibility of being used in various ways, to flavor a sauce or to make a tasty and tasty sauce.
A delicious appetizer you do not expect! Good on buttered bread croutons or of roasted peppers.
Anchovies of the Mediterranean (FAO areas 37.1.3 - 37.2.2) worked at best by the fishermen themselves. These anchovies are prepared according to artisanal and traditional methods (cleaned, salted and then put in oil) to preserve the extraordinary quality of their meat intact. Anchovies to be presented whole, if you want to use them for a sauce add them only at the end of cooking so as not to melt them.
Tasty anchovy fillets in sunflower oil.
Fillets of anchovies in sunflower oil, a healthy and tasty food.
Produced using the traditional technique, it works just fished.
Anchovies of the Mediterranean processed in Sicily, a place of great fishing tradition and homeland of Santo Marino, founder of the company of seafood preserves.
Smoked anchovy in the Cantabrian Sea