Caught exclusively with non-invasive techniques on a small scale in the Sicilian sea, these anchovies filets are matured for no less than 5/6 months, then cleaned, filleted and arranged by hand with patience and accuracy according to the ancient family tradition and then covered in sunflower seed oil to preserve their freshness.

They are excellent eaten alone or as a key ingredient for sauces  and salads (puntarelle alla romana is our absolute favorite choice), as an aperitif with bread or on pizzas and focaccias. This delicious treat is still as pristine as it was five generations ago, in 1854, when Paolo Campisi first started his fishery in the lovely village of Marzamemi.