Name: Acciughe del Mar Cantabrico 50g
SKU: KGRPT01ACGH50
Availability: InStock

Seafood delicatessen is pure expression of delicatessen and of butchery fish, the company has a long history of well over thirty years of processing and curing the best caught of the Mediterranean with recipes handed down from father to son dating back to the late 1800s, this is how the Cantabrian Sea Anchovies 50g

Cantabrian Sea Anchovies 50g

It is a high quality gastronomic product, it comes from the cold and crystalline waters of the Atlantic Ocean. aexcellence of taste These anchovies are considered among the best in the world for quality, flavor and consistency. Their goodness begins at sea, where the harsh climate and Atlantic currents make the meat firmer, tastier and richer in nutrients.

Once caught, they are handcrafted within a few hours, following traditional methods. The seasoning phase, which takes place in compliance with an ancient tradition handed down from generation to generation, the expert hands of women fillet each individual fillet with precision and dedication. And a long maturation in salt – to enhance every nuance of flavour.

The result is a meaty, compact fillet with a bright pink colour, with a perfect balance between flavor and delicacy. On the palate, it melts slowly, releasing an intense but never invasive flavour, with elegant marine notes.

Recipe with Anchovies:
Spaghetti with garlic, oil and anchovies :Cook the pasta in lightly salted water. In a pan, heat the oil with the crushed garlic and chili pepper. Brown. Add the anchovy fillets in oil and melt them in the oil.
Drain the spaghetti al dente, reserving a ladle of the cooking water. Pour the pasta into the pan and sauté over high heat for 1–2 minutes, adding a little of the cooking water. Serve immediately with a sprinkling of chopped parsley or a spoonful of toasted breadcrumbs for a crunchy touch.

Informazioni aggiuntive

Preparation time	Four / Five days
Ingredients on the label	see label
Allergens	FISH
Warnings	May contain traces of crustaceans and shellfish products, fish and fish products, soy and soy products, nuts, sesame seeds and sesame products, shellfish and shellfish products
Note	High in protein, Contains omega 3 and omega 6, Sustainable fishing, Without additives, Without dyes, Preservative free, Gluten free, Lactose-free
Average nutritional values per 100 g of product	see label
Retention time	20 days
Method of conservation	Store in the fridge at a temperature between 0 and +4 ° C
Recommended combinations	for croutons, appetizers, first courses
Shipment	Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food.
region	Tuscany

Producer

Salumeria di mare

Quando ho conosciuto Mauro Pellegrini ed ho avuto modo di assaggiare i suoi salumi di mare sono rimasto folgorato dalla bontà e dalla bellezza di questi prodotti. Quando poi gli ho chiesto come gli fosse venuta questa idea dei salumi di pesce mi ha raccontato la storia dei suoi trisavoli: nell'Ottocento la maggiore fonte di sostentamento degli abitanti dell'Appennino pistoiese si doveva alle "Carbonaie", ovvero alla trasformazione della legna, soprattutto di faggio, in carbone. E i trisnonni di Mauro erano dei carbonari che portarono queste tecniche in Maremma, nell'isola d'Elba ed in Sardegna e perciò stavano svariati mesi lontani da casa. L'abbondanza di pesce, la dimestichezza con la legna e l'affumicatura, insieme alla voglia e alla necessità di avere dei prodotti sani e di lunga durata, hanno fatto sì che inventassero i primi salumi di mare come la bresaola di tonno e lo speck di pesce spada affumicato.
E Mauro con orgoglio ha ripreso e sviluppato questa produzione artigianale di carni di pesce del Mediterraneo, lavorandole con sapienza, creatività e la consapevolezza di offrire dei prodotti sani, ricchi di proteine nobili e sorprendentemente buoni. Se poi i suoi trisnonni "Carbonari" fossero anche coinvolti nei moti rivoluzionari del Risorgimento… è un'altra storia.