Only the largest anchovies, caught in the spring in the Amalfi Coast, are selected to become valuable fillets of anchovies in oil. The aging process takes place in terzigni, chestnut barrels, for a period never less than 8 months. This practice respects rules handed down from generation to generation, a secret that makes the Anchovies a product of gastronomic excellence.
After the ripening process, the anchovies are cleaned of salt, spinach and prepared to be stored in olive oil. This process lengthens the storage time, without affecting the taste and quality.
