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Seafood products

​​​​​​​ALL THE TRADITION OF THE BEST ITALIAN FISH PRODUCTS ONLINE
 
 
In a peninsula like Italy, the sea is an immeasurable treasure which is part of the culinary and cultural fabric of many regions, and it is particularly from the seas in the South - the coasts of Campania, Puglia and Sicily - that we get the finest examples of Italian fish
 
In this section of our e-store dedicated to the best Italian fish products online, you can find the absolute finest preserves around: fantastic Cetara anchovies, meaty slices of tuna and yellowtail in oil, and delicious pre-grated bottarga.
 
It is in small fishing villages that this magic truly takes shape, as all the flavour of the sea is encapsulated in a jar. For example, in Marzamemi, Sicily, they still dry and age tuna products according to the age-old techniques of the Arabic tradition. This beautiful island is also the land of the beautiful Pachino tomato PGI, whose sweetness blends perfectly with the flavour of the fish in delicious ready-made sauces.
 
Not a lot of people know that the great Italian tradition of preserves is at its finest not only when it comes to tuna - which we offer in the Mediterranean, Bluefin and Albacore varieties - and mackerel in oil, but also less common preserves, such as octopus, cuttlefish, yellowtail or swordfish in oil.
 
If you’re made about anchovies, we want to give you some advice: always plump for extra high-quality fillets. Anchovies are classified according to size, and the largest ones provide excellent meaty fillets which you can enjoy on a slice of bread, or even just to spice up a simple frisa with fresh tomato. Have you ever tried them melted in hot oil with a little garlic and oregano from Pantelleria as a pasta sauce?
An honourable mention must go to the superb Cetara anchovies and their sauce, the colatura di alici. Cetara, on the Amalfi coast, is a recognised UNESCO World Heritage Site due to the beauty of the village and the spectacular seascape, a truly breathtaking view. A little pearl of the South whose backstreets and courtyards have always been brought to life by the production of colatura and the processing of sardines.
The traditional Cetara colatura di alici is a Slow Food product which is obtained by arranging alternating layers of anchovies and salt in a wooden container - known as a terzigno, a kind of barrel - then pressing the mixture. The combination of pressure and maturation of the anchovies creates an intense amber liquid known as colatura, loosely translatable as ‘dripping’. The process doesn’t end there, as the colatura is then exposed to sunlight and then returned to the terzigno to complete its ageing process. What is for sure is that the techniques used to produce it are ancient, preserved by Cetaran families who hand the tradition down from father to son. All you need is a spoonful of it to transform simple spaghetti into an explosion of flavour, and it can be used in place of salt to season raw or steamed vegetables.
 
How can you recognise a quality colatura di alici? The best producers produce only small quantities, respecting the natural maturation times of the product and using only anchovies fished in the Gulf of Salerno. 
COLATURA DI ALICI FROM CETARA (Italian anchovy sauce) - (in glass dropper bottle) - 50ML

COLATURA DI ALICI FROM CETARA (Italian anchovy sauce) - (in glass dropper bottle) - 50ML

€ 24,90

Acquapazza Gourmet

Reviews

The colatura di alici from Cetara (Italian anchovy sauce) is an explosion of taste, an amber liquid with the scent of sea and traditions. We are in the Amalfi coast, in a picturesque fishermen’s village; here this colatura sauce and other fish-based dishes have always been at the centre of life, animating the village streets and yards. But what is colatura di alici and how do you make it? This sauce is made by letting anchovies mature in salt, following an ancient recipe. In Cetara anchovies are fished between the end of March and the beginning of July with a special fishing boat called ciancola. Afterwards the heads and the guts of the fish are removed and the anchovies are packed in salt. The last step of the process to obtain the colatura sauce is alternating layers of anchovies and salt in little wooden barrels called terzigni. Inside these barrels, this amazing liquid surfaces little by little. Such a brief description does not do justice to the craftsmanship needed to master this process. One thing is sure: the colatura di alici from Cetara is both a simple product - because it is made with very few ingredients, and a complex product, because it is deeply intertwined with local tradition. Acquapazza Gourmet is an artisanal company that produces small precious quantities of colatura sauce, always respecting the time needed for the product to mature. The Acquapazza Gourmet colatura di alici ages in chestnut barrels and is only made with anchovies fished in the Gulf of Salerno.   It is delicious with: Pasta from Gragnano Risotto Salads

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CETARA ANCHOVIES PACKED IN SALT (in a glass jar) – 300G

CETARA ANCHOVIES PACKED IN SALT (in a glass jar) – 300G

€ 24,90

Acquapazza Gourmet

Reviews

The process of preserving anchovies in salt began in the Middle Ages and is still the most appropriate way to preserve fish during winter time and for the following season. In Cetara, a village that has been producing anchovies for centuries, anchovies are fished between the months of March and July. Acquapazza Gourmet only uses anchovies coming from the Gulf of Salerno.   Once selected, the fish is cleaned, i.e. its head and guts are removed, and it is layered in small traditional wooden barrels, called terzigni. Acquapazza Gourmet preserves its anchovies in chestnut barrels for six months in a fresh and dry environment. Meanwhile the anchovies mature and can be preserved until the following spring.   How do you identify high-quality salt cured anchovies? In the case of high-quality anchovies, the fishbone can be very easily removed and the filet is not very salty even after rinsing. That’s because the salt is used to preserve and not to season the fish. These qualities are obtained thanks to the artisanal know-how of people skilfully working with anchovies and respecting tradition.   Cetara anchovies taste extraordinary with:  Butter and toasted bread Goat cheese Pizza

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