Armatore
SALT ANCHOVIES
SALT ANCHOVIES
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Salted anchovies are the culinary symbol of the Amalfi Coast, a true delicacy born from an ancient salting tradition.
Only the largest anchovies, caught along the Amalfi Coast, are carefully selected for this process. The maturation takes place in chestnut barrels, layered with sea salt, for a period of no less than 8 months.
Salted anchovies are extremely versatile and ideal for enriching countless recipes, enhancing flavors and adding the authentic taste of the Mediterranean to your dishes.
Only the largest anchovies, fished on the Amalfi Coast, are selected for salting. The maturation process takes place in chestnut barrels, for a period never less than 8 months, alternating layers of anchovies with layers of sea salt.
Anchovies in Cetara salt lend themselves very well to the creation of countless recipes and are excellent for flavoring and enhancing different dishes.
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Salted Anchovies by ARMATORE: Frequently Asked Questions on Tradition, Preparation and Use
What are salted anchovies?
They are whole anchovies, aged for a long time in sea salt according to the ancient tradition of Cetara, to achieve an intense and authentic flavor.
How are ARMATORE salted anchovies processed?
They are caught in the Mediterranean (FAO area 37), manually gutted by the women of Cetara, and layered in barrels with sea salt, where they mature for months.
Do salted anchovies need to be cleaned before consumption?
Yes. They should be desalted, filleted, and carefully cleaned before use to remove excess salt and prepare them for consumption.
How should salted anchovies be properly cleaned?
Soak them in water or milk for a few minutes, remove the central bone and skin, then gently pat them dry. Ready to use.
How long is the aging process of ARMATORE salted anchovies?
The maturation can last several months, even over 12 months, developing complex aromas and a firm texture.
What is the difference between salted anchovies and those in olive oil?
Salted anchovies are whole and need to be prepared before consumption. Anchovies in olive oil are ready to eat, already filleted, and have a more delicate taste.
Why are ARMATORE salted anchovies special?
They result from a manual process handed down through generations, with no industrial shortcuts, using only FAO 37 anchovies and whole sea salt.
How are salted anchovies used in cooking?
Perfect for seasoning traditional pasta dishes, pizzas, salads, or as a base for sauces and fillings rich in umami.
How should salted anchovies be stored?
They should be kept in a sealed container in the refrigerator, well covered with their own liquid or a layer of olive oil, to preserve freshness and flavor.