Menaica anchovy fillets

Menaica anchovies are caught between April and July using an ancient technique. What makes them special is the net, called the «menaica»: an eco-friendly net that only catches the largest anchovies, which thrash about and quickly lose most of their blood.

The fishermen haul in the net by hand and remove the fish one by one, immediately cleaning off heads and guts and laying them in crates. The anchovies are processed straight away: washed in brine and arranged in traditional terracotta jars, in alternating layers with artisan sea salt from Trapani. They age in the «magazzeni», cool and humid storerooms, for at least three months.

They are produced by Alici di Menaica in Pisciotta, in the Cilento. For Don Alfonso 1890 they are the perfect example of what it looks for in a supplier: knowledge handed down through generations, respect for the sea and an extraordinary raw material.

Size: 250 g jar (125 g drained).

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