Luigi works these anchovies within just a few hours of being caught, packing them into small oak barrels in between layers of sea salt. After a minimum of 6 months they are washed and filleted and carefully preserved in an organic extra virgin olive oil from Tivoli
These fillets are a world away from regular anchovies (have a look when you are next in the supermarket - any pinkness means they haven't spent enough time in salt) and should be eaten very simply to appreciate their flavour and quality. On toast or crostini with unsalted butter takes a lot of beating. And use the olive oil on top of pasta or soup.
This beautiful, heavy glass jar is 12 cms in diameter and makes the perfect gift with a net weight of 180g and a drained weight of 100g.