The anchovies, caught in the Mediterranean Sea, are processed within the day and salted with sea salt from the Trapani salt pans. Aging for at least 45 days enhances their organoleptic characteristics, ensuring an intense flavor and perfect texture.
Fishing area: FAO ZONE 37 – FAO ZONE 27 Fishing method: Caught with purse seine and harvest nets.
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The anchovies, caught in the Mediterranean Sea, are processed within the day and salted with sea salt from the Trapani salt pans. Aging for at least 45 days enhances their organoleptic characteristics, ensuring an intense flavor and perfect texture.
Fishing area: FAO ZONE 37 – FAO ZONE 27 Fishing method: Caught with purse seine and harvest nets.
