An Italian pantry would be incomplete without anchovies. One can see immediately the higher quality of this product: small plump, pink Sicilian anchovy fillets which have been cured for over 12 days in salt and marinated in high quality extra virgin olive oil.
Anchovy Season is from May to October. Fresh anchovies are rushed to the factory and given an initial salting. In a traditional process, quick-fingered women gut and behead each anchovy with a single flick of the wrist. Anchovies need to be "ripe" or they will not have much flavor; they should have a rich aroma and a rosy color. The Anchovies used in this type of oil-packed fillets are the smallest and highest quality. They are gently washed in fresh water and manually deboned. The fillets are laid out to dry overnight and hand-packed in the small glass jars and then topped with high quality extra virgin olive oil which gets "infused" with the anchovy flavor.
Use to top a perfectly made pizza, in panini, on crostini and when making any pasta sauce. Ideal to use on salads or any other preparation where the anchovy fillet will be a "star".