ANCHOVY FILLETS IN OLIVE OIL

Anchovy fillets in olive oil from Armatore featuring Only the largest anchovies, caught in the spring period on the Amalfi Coast, are selected to become valuable fillets of anchovies sott'olio. The maturing process takes place in thirds, chestnut barrels, for a period never less than 8 months. This practice respects rules handed down from generation to generation, a secret that makes the anchovies a product of gastronomic excellence. After the maturing process, the anchovies are cleaned of salt, spiked and prepared to be preserved in olive oil. This process lengthens the shelf life, without affecting its taste and quality. Ideal on croutons, salads, pasta or as a base for sauces and toppings rich in umami.