Menaica anchovy fillets Slow Food Presidium processed and filleted by the expert hands of our craftsmen and placed in jars with extra virgin olive oil. Without bones .
They are suitable for any type of recipe, even the simplest: they are excellent for preparing pasta dishes, pizzas, flavoring vegetables and salads, or on a slice of homemade bread with butter.
Menaica anchovies are fished on calm sea days, between April and July, in Cilento.
the fishermen go out at sunset and spread the net off their passage at night, using a particular technique that derives from the centuries-old experience of the ancient Greeks.
The peculiarity of this technique is precisely the network, which is called "MENAICA". It selects only the largest anchovies which, nervous and darting, stir and lose much of the blood in a short time.
The fishermen retrieve the net by hand and extract the fish one by one, cleaning them directly from the entrails and the head, and arranging them in boxes.
The anchovies are immediately processed, first washing them in the brine, and then placed in traditional terracotta jars, alternated with layers of artisan Trapani sea salt.
Seasoning takes place in the so-called storerooms, fresh and humid rooms, and lasts for at least three months.
The fishing technique and the meticulous craftsmanship carried out in our laboratory make this product unique in the world both for its nutritional qualities and for the unique, delicate and intense flavor: an incomparable and unmissable tasting experience.
