Armatore Anchovy Fillets

Armatore choose the largest anchovies, fished in spring on the Amalfi Coast to become fine anchovy fillets in oil. The maturation process takes place in terzigni, chestnut barrels, for a minimum 8 month period – a practice that has been handed down from generation to generation. Once the ripening process is complete, the anchovies are cleaned of salt, pinned and prepared for preservation in olive oil.

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