The Anchovies of Cetara

The gold standard of the Amalfi Coast.

We’re talking about the largest, finest anchovies, fished exclusively during the spring off the coast of Cetara.

The secret is in the patience. These fillets are matured in terzigni—traditional chestnut barrels—for at least eight months. It’s a process handed down through generations that transforms a simple fish into something punchy, refined, and packed with umami.

Once they’ve reached their peak, they’re cleaned, pinned by hand, and preserved in quality olive oil to lock in that depth of flavour.

Provenance: Sustainably fished on the Amalfi Coast.
Traditional Craft: Matured for 8+ months in chestnut wood.
The Result: Plump, meaty fillets with a legendary savoury kick.

Toss them through a pasta, melt them into a base, or lay them over a pizza for a proper hit of Mediterranean soul.

NET weight: 45g.

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