Anchovies, the ‘bread of the sea’
Anchovies, a precious small fish, are considered in the maritime tradition as the “bread of the sea” because they are easy to feed on other predatory fish and because they are available in abundance. Consumed fresh, over the centuries, it has been a basic dish of coastal populations but in the Middle Ages it began to be treated first with salt and then also with oil, in order to be consumed in the cold months and above all to be able to transport it away from the coasts.
This is how the long history of anchovy fillets begins, a versatile ingredient of our most typical and ancient gastronomic culture.
Anchovy fillets on the table
Corallo anchovy fillets are perfect for all the most typical recipes where their intense sea flavor can enhance the other ingredients.
Ideal for sauces as a condiment to pasta: an easy and quick ‘acciugata’ or even puttanesca; Corallo fillets are also excellent in the preparation of hot sauces to season raw meat, eggs and seasonal vegetables. Ideal on pizza, Corallo anchovy fillets can be purchased in formats of all sizes so as to satisfy recipes and quantities of any kind and size.
Corallo: quality and price in practical formats
Anchovy fillets
Anchovies, the bread of the sea
Tuna fish
The most prized species in gastronomy
Sardines, sardines and mackerel
The sea wolf’s food
