We’re here to help

Cloves are a traditional ingredient used in the preservation of anchovies in oil. In addition to adding a delicate aromatic note, they help maintain the product’s flavour profile during maturation and storage. Cloves have long been part of the Italian preserving tradition.

Anchovies and sardines are different fish species. Anchovies (“alici” or “acciughe” in Italian) belong to the species Engraulis encrasicolus, while sardines belong to the species Sardina pilchardus.
In Italian, “acciughe” refers to the whole fish, either fresh or salt-cured, while “alici” is often used for anchovy fillets that have been carefully cleaned and preserved in oil.

Once opened, anchovies should be stored in the refrigerator, fully covered by their oil and kept in a sealed container. To preserve their quality and flavour, we recommend consuming them within 7 days.

Anchovies preserved in oil are naturally free from gluten and lactose. However, it is always important to check the information on the label, where the ingredients and allergens specific to each product are clearly indicated.

In general, products preserved in oil or salt undergo processes that ensure their microbiological safety. If you have any concerns or specific dietary requirements, we recommend consulting your doctor.

Preserved anchovies are not cooked. They are preserved through a controlled curing and maturation process, a traditional preservation method that naturally stabilises the product and develops its characteristic flavour profile.

FAO fishing areas are geographical zones defined by the Food and Agriculture Organization (FAO) to identify fishing grounds around the world and ensure traceability, including for sustainability purposes.
Our anchovies come from carefully selected FAO fishing areas, including the Cantabrian Sea, the Mediterranean Sea and the Adriatic Sea.

The differences depend on the fishing area, the characteristics of the sea and seasonality:

• Cantabrian Sea: generally larger and meatier anchovies, with an intense flavour and firm texture.
• Sicily: balanced and aromatic flavour, typical of the Mediterranean.
• Adriatic Sea: more delicate anchovies, often smaller in size and with a milder flavour.

Purse seine fishing is a sustainable fishing method used to catch schooling fish such as anchovies and sardines. Fishing vessels surround the shoal with a large net, which is then closed underneath, reducing by-catch, preserving the quality of the catch and leaving the seabed undisturbed.

Depending on the product, we use olive oil, organic extra virgin olive oil or sunflower oil to ensure proper preservation. The type of oil used is always clearly indicated on the label.

This is a natural phenomenon that can occur at low temperatures. It is caused by the crystallisation of some components of the oil and does not affect the quality or safety of the product. Simply leave the product at room temperature for a few minutes and the oil will return to its clear, fluid state.