Salted anchovies

In the summer night the horizon is lit by fishing lights, especially on full moon nights, anchovy fishing is extraordinary for its size, and the quality of their meat.
The next morning, the anchovies are then sold to the people of the country for the traditional salting. At each winery, the anchovy, after being washed, cleaned and gutted, are placed in the typical wooden boxes called "arbanelle", and left there covered with coarse salt for about 6 months. After this time, the anchovies are ready to be enjoyed releasing the essence of an ancient sea that preparation can only give.
Despite the long and arduous preparation, at our restaurant, we chose to follow this tradition in order to offer our customers this specialty that would not otherwise have the chance to taste.

During summer nights, the horizon is spotted with lampara boats which, especially with full moon, fish extraordinarily big anchovies of the best quality.
The following morning, anchovies are sold to the villagers for the traditional salting. Anchovies are taken to the cellars and there they are washed, cleaned and gutted. Then they are put in the traditional wooden box called “arbanella” and covered with raw salt for approximately 6 months. Once this period has expired, anchovies are ready to be tasted with their powerful flavour of sea which can only be obtained through a wise traditional recipe.

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The Old Man and the Sea

"It was an old man who fished alone on a boat ... Everything about him was old except his eyes were the color of the sea and were cheerful and indomitable. ... The old man had taught the boy to fish and the boy loved him. ...They sat on the terrace ... When the wind came from east, by the establishment for the smell came through the port; but today it felt only slightly because the wind had backed to the north and then it was muffled and the terrace was good and the sun was shining."
The spirit of our club.. taken from "The Old Man and the Sea" Ernest Hemingway

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