Anchovies are rich in quality proteins, iron and Omega3 class fatty acids. The colour of the fillet is dark pink, tending to reddish, uniform over the entire surface. There are no dark colorations in correspondence of the abdomen or blood traces in correspondence of the spine. The taste and smell are pleasant and distinctive, without extraneous flavours.
This popular oily fish is caught and processed fresh to keep intact all the organoleptic properties. Are only used top quality Engraulis encrasicholus anchovies specie, that processed the same day of fishing.
Recommended as an appetizer, on pizzas, focaccia and bread. Also used for making sauces, stuffings and Piedmontese “hot dip” (bagna cauda).