Armatore anchovies preserved in salt are a culinary delight. Caught at night and processed just a few hours later, following centuries-old techniques of the Cetara tradition, only the largest anchovies are selected for the salting process. Maturation occurs in chestnut barrels, with layers of anchovies and sea salt carefully layered, for a minimum of 8 months.
The versatility of anchovies preserved in salt knows no bounds, as they effortlessly elevate numerous recipes. Their unique flavour enhances dishes, infusing them with a delightful taste and enticing aroma.