One of the most recognizable delicacies of Italian cuisine. From the removal of the head to the packaging, each phase of processing is carried out entirely by hand to preserve the integrity of the small anchovy fillets. The fish is caught entirely in the Mediterranean and undergoes a maturation period of 6 months.
Only after the experts have established that the fish has reached the required degree of maturity and that the core is firm and flavourful is the anchovy preserved in olive oil.
Recipes with Rizzoli:
| Ingredients: | |
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anchovy fillet (Engraulis encrasicolus), olive oil, salt, cloves. Store in a cool, dry place. Refrigerate after opening.
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| Shelf life: | > 12 м. |
| Pieces in a box: | 12 |
| Storage: | 15 - 25 ºC |
| Manufacturer: | Rizzoli Emanuelli S.p.A |
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