Cetara anchovies packed in salt

The process of preserving anchovies in salt began in the Middle Ages and is still the most appropriate way to preserve fish during winter time and for the following season. In Cetara, a village that has been producing anchovies for centuries, anchovies are fished between the months of March and July. Acquapazza Gourmet only uses anchovies coming from the Gulf of Salerno.

Once selected, the fish is cleaned, i.e. its head and guts are removed, and it is layered in small traditional wooden barrels, called terzigni. Acquapazza Gourmet preserves its anchovies in chestnut barrels for six months in a fresh and dry environment. Meanwhile the anchovies mature and can be preserved until the following spring.

How do you identify high-quality salt cured anchovies? In the case of high-quality anchovies, the fishbone can be very easily removed and the filet is not very salty even after rinsing. That’s because the salt is used to preserve and not to season the fish. These qualities are obtained thanks to the artisanal know-how of people skilfully working with anchovies and respecting tradition.

Cetara anchovies taste extraordinary with:

• Butter and toasted bread
• Goat cheese
• Pizza