Anchovy filets in olive oil 1.3kg pecorino cheese Ripening times range from 18

Ripening times range from 18 to 30 months

spicy aroma of fresh oranges

Grown on the lava-rich slopes of Mount Etna and harvested only every other year

Handmade with artisanal care

Ingredients: wheat flour

Anchovy filets in olive oil 1.3kg pecorino cheese Ripening times range from 18Only the largest anchovies, fished in spring on the Amalfi Coast, are selected to become fine anchovy fillets in oil. The maturation process takes place in terzigni, 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 of Cetara a product of gastronomic excellence. Once the ripening process is complete, the anchovies are cleaned of salt,