Traditional Salted Anchovies from Cetara

The Tradition of Salted Anchovies from Cetara

These traditional salted anchovies are prepared in Cetara, a fishing village on Italy's Amalfi Coast renowned for its anchovy-making heritage. The anchovies are caught during selected periods of the year and carefully chosen for their quality. Each fish is cleaned and prepared by hand, following techniques passed down through generations.

Artisan Preparation and Large Anchovies

After cleaning, the anchovies are carefully layered with salt in glass containers or traditional wooden terzigni. Selective fishing methods produce larger-than-average anchovies with firm flesh and a rich, savoury flavour. This time-honoured curing method is part of Cetara's celebrated culinary tradition.

How to Use Salted Anchovies in Cooking

Cetara salted anchovies add depth to antipasti, bruschetta, salads, pasta and Mediterranean recipes. Before serving, rinse and carefully desalt the anchovies to enjoy their distinctive flavour. They are particularly delicious with olive oil, tomatoes and traditional Italian bread.

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