Fish and seafood

Anchovies in oil

Anchovies in oil: fillets cleaned by hand in Calabria and Campania

They begin where salting ends: once cleaned, the anchovies are split into fillets and sealed under oil. In Campania they spend five or six months in salt before being filleted by hand; in Calabria they are worked between May and July with hot and sweet chilli and matured under a weight. Both regions list them as a traditional agri-food product (PAT).

• Long, flat fillets of about ten centimetres, silvery in colour
• A salty taste with a hint of heat in the Calabrian version
• A short, declared list: anchovies, salt, olive oil and chilli

How to enjoy it. A ready-to-eat preserve: just open the jar. Calabrian jars are meant to rest about three months after sealing before they are eaten.

Production areas

Calabria, Campania

Season

Production: May, June, July

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