16 other products in the same category:
The Nardin premium product: the "Seleccion" the Cantabrian Anchovies in 100 gr package.
This seasoning is a natural ingredient made with the precious anchovies of the Cantabrian Sea. A concentrate of anchovy purity that gives an extra inspiration to your recipes in an easy and fast way. The unique taste of anchovies from the Cantabrian Sea is preserved by processing without heat treatments. The practical spreader allows you to use this seasoning how and when you want.Excellent to use on grilled vegetables, with rice, with cheeses such as mozzarella or provola, with meat tartare, in sauces such as mayonnaise. An ingredient with an incredible yield and that goes beyond the simple substitute of salt, giving personality to the food.
A delicious appetizer you do not expect! Good on buttered bread croutons or of roasted peppers.
The best of Sicilian sea in a tube 60 gr.
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.
Anchovy fillets fished in the Mediterranean Sea (FAO area 37, 1-2-3), preserved in oil in a practical glass jar with hermetic closure. Anchovies of superior quality, processed in Sicily.
Even more aromatic and intense, in addition to the anchovies of the Cantabrian Sea, this seasoning contains the fragrant herbs of the Mediterranean scrub with spices and flavors: garlic, basil, oregano, pepper and tomato provide the right character for an ingredient with rustic and sincere nuances.This seasoning can be used both as a raw condiment and to prepare new variations of classic sauces such as mayonnaise or in the creation of summer soups. Excellent with vegetables, in salads, and for bruschetta.
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.
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.