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ACQUAPAZZA GOURMET

ACQUAPAZZA GOURMET
Born from the passion of three partners, Gennaro, Imma and Gennarino, the company transforms anchovies caught into the Gulf of Salerno into a colating of anchovies and salted anchovies in full respect of the tradition of Carese fishermen. The anchovies, beheaded and eviscerate a few hours after fishing are placed in chestnut barrels for at least 18/24 months. At the end of the production cycle, the barrels are pierced on the bottom to recover ""anchovy colatura"". The larger anchovies are selection and intended for the production of savory anchovies and anchovy fillets, after at least 7/9 months of maturation in chestnut barrels.

Produktkategorie

Essen