If ever there was an anchovy that could be called a showstopper, these anchovies in olive oil from Armatore are it. Caught by hand off the Amalfi Coast, these tiny treasures from the Tyrrhenian Sea are umami-packed powerhouses, rich with the lusciously salty essence of the ocean. These little filets are so stunningly flavorful, they’ll convert any anchovy skeptic. They have a sharp, salty note that brings depth to any dish, from pasta to panini.
Anchovies have been an Italian staple since the Roman era, and were prized as an affordable method to add big flavor to simple dishes. Armatore prepares their anchovies according to millennia-old tradition, fishing at night, when the fish’s iridescent scales glisten in the moonlight. They are cleaned within a few hours and layered with salt in traditional terzingi (chestnut-wood casks), where they are left to cure for eight months. When they are ready, the anchovies are rinsed of excess salt and hand-packed in olive oil, ready for any culinary adventure you can dream up.
Founded in 1973 by fourth-generation fishers, Armatore is maintaining the old-school traditions of their coastal hometown of Cetara. A center of anchovy production since the Middle Ages, Cetara is home to an annual anchovy-fishing festival known as Notte delle Lampare (Night of the Lanterns). While they remain committed to preserving the rich history of their home, Armatore are stewards of the sea, practicing 21st-century sustainability to ensure the health and longevity of the waters they love.