We are in Cetara, in the Amalfi coast, in a little fishermen’s village where fishing anchovies has always been the backbone of life. The special boats used for fishing anchovies are called ciancole. From the end of March until the beginning of July they put out to sea towards the Gulf of Salerno. During the fishing season the catch is transformed and marketed into fillets, whole anchovies and colatura, fish sauce.

Acquapazza Gourmet is an artisanal company that fully respects local tradition. The fillets of anchovies from Cetara are cleaned and filleted by hand and are then packed and preserved in salt. They have an enveloping taste, a tender and pulpy flesh and a very short ingredient list: anchovies and salt.

These fleshy fillets go perfectly with:

• Butter and toasted bread
• ​​​​​​​Goat cheese
• ​​​​​​​Pizza