Description

CHARACTERISTICS Anchovies or anchovies are rich in noble proteins, iron and fatty acids of the Omega3 class. The color of the fillet is dark pink, tending to reddish, uniform over the entire surface. There are no dark colors in correspondence of the belly and traces of blood in correspondence of the spine. The taste and smell are pleasant and characteristic, with no extraneous tastes.

METHOD This renowned blue fish is caught and processed very fresh to keep all the organoleptic properties intact. Only anchovies of the variety are used Engraulis encrasicholus, of the highest quality and processed on the same fishing day.

COMBINATIONS Recommended as an appetizer, on pizzas, focaccia and bread. Also used for the preparation of sauces, fillings and Piedmontese bagna caoda.

STORAGE

Semi-preserved. Keep in a cool place. After opening, store in the refrigerator.