Acciughe sotto sale del mar Ligure

Fishing and fish preservation in Liguria are traditions known since the early 16th century when the historical Republic of Genoa was already regulating and controlling fish supply, prices and sales. Acciughe Sotto Sale del Mar Ligure are Ligurian anchovies, caught in the Tyrrhenian Sea between April and October. The freshly caught fish are cleaned, pre-salted and cured in chestnut wood barrels or terracotta vases for about 40 to 60 days.

After the curing process is over, the salted anchovies are marketed in glass containers called arbanelle, layered and covered with fine sea salt. Acciughe Sotto Sale del Mar Ligure have delicate skin and their flesh color varies from pink to deep brown, depending on their size. They can be used as an ingredient in numerous pasta dishes or served as a Ligurian-style appetizer.