The salt-cured anchovy fillets from Cetara are a true delight for the palate, a specialty that carries the authentic flavor of maritime tradition. These fillets are carefully and masterfully processed, salted, and preserved according to ancient recipes that enhance their intense and distinctive taste. Perfect for enriching your dishes with a touch of unique flavor, Cetara anchovies are ideal for those who love bold tastes at the table. Choosing this product means bringing a piece of history and an explosion of authentic flavor to your kitchen.
Anchovies , Salt
Anchovies are fish with flavorful and tasty meat, but they must be consumed very shortly after being caught, otherwise, they spoil quickly. The ancestors of the fishermen of Cetara knew this well, and to avoid throwing their catch back into the sea in case of abundant fishing or excess catch in local markets, they resorted to salting, so their hard work would not be in vain. Salting is an ancient technique still practiced in Cetara today just as it was back then. Even today, the procedure is the same: the larger anchovies, once "scapezzate" (decapitated), are placed in large containers and put in brine for a maximum of 24 hours, the time needed for the first dehydration phase called "incruscatura." After this operation, the anchovies were arranged in layers in clay jars, covered with coarse salt, and a "tumpagno" was placed on top, a circular piece of wood that closed the opening, and stones collected from the village beaches were placed on top to press everything down. This is a technique perfected over time that has made the salted anchovies of Cetara famous and tasty everywhere.
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Cetara anchovies under salt boast a long and fascinating history dating back to ancient times. This culinary tradition has deep roots in the maritime past of Cetara, a picturesque coastal village in Campania. The inhabitants of Cetara, for generations, have learned the art of preserving anchovies under salt to enjoy them all year round. This preservation method allows the anchovies to maintain their organoleptic properties and develop a unique and intense flavor. The processing of Cetara anchovies under salt requires skill and patience, as each step is performed manually according to ancient traditions passed down from generation to generation. Today, these delicacies are appreciated not only in Italy but also internationally, and the recipes that use them are increasingly sought after by gourmets worldwide.
Salted anchovy fillets from Cetara are a versatile and tasty ingredient that can be used in numerous recipes. Thanks to the salting process, these anchovy fillets acquire an intense and characteristic flavor that pairs perfectly with various dishes. One of the simplest and most appreciated recipes is crostini with salted anchovy fillets from Cetara. Simply toast slices of bread and place the anchovy fillets on top, adding, if desired, a drizzle of extra virgin olive oil and a sprinkle of fresh parsley. These crostini are perfect as an appetizer or as a tasty snack to serve during an aperitif. Additionally, salted anchovy fillets from Cetara can be used to enrich seafood salads, adding a touch of salty and marine flavor. Finally, delicious main courses can also be prepared, such as pasta with salted anchovy fillets from Cetara, cherry tomatoes, and black olives. In conclusion, there are many recipes with salted anchovy fillets from Cetara that allow you to fully enjoy this ingredient with its unique and unmistakable flavor
The salt-cured anchovy fillets from Cetara are a true delight for the palate, a specialty that carries the authentic flavor of maritime tradition. These fillets are carefully and masterfully processed, salted, and preserved according to ancient recipes that enhance their intense and distinctive taste. Perfect for enriching your dishes with a touch of unique flavor, Cetara anchovies are ideal for those who love bold tastes at the table. Choosing this product means bringing a piece of history and an explosion of authentic flavor to your kitchen.
