Only the largest anchovies, caught in the spring on the Amalfi coast, are selected to become fine anchovy fillets in oil. The maturation process takes place in terzigni, chestnut barrels, for a period of never less than 8 months. This practice respects rules handed down from generation to generation, a secret that makes Cetara anchovies a product of gastronomic excellence. Once the maturation process is complete, the anchovies are cleaned of salt, spined and prepared to be preserved in olive oil. With this process, storage times are extended, without affecting the flavour and quality.
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