Fish and seafood

Menaica anchovies

Menaica anchovies: night-caught with an ancient Cilento net

Off Marina di Pisciotta a handful of boats still go out on calm nights with the menaica, a net that lets small fish slip through and holds only the largest anchovies. Cleaned on board and landed without ice, they are salted that same morning in terracotta jars and left to mature for months. A Slow Food Presidium and a Campanian PAT.

• Pale flesh, white with a pinkish tinge
• An intense yet delicate aroma, and a taste both bold and refined
• Packed in small terracotta jars holding just a few hundred grams

How to enjoy it. In the Cilento they go into a quick spaghetti sauce with cherry tomatoes, garlic and chilli, or into cauraro, a pot of potatoes, broad beans and wild fennel.

Production areas

Campania

Season

[object Object]

The full story, sources and places on apulica.com →