Merkki: Stefano Rocca

Stefano Rocca seeks out only the best ancovies from the Mediterranean for his customers. They are processed directly after the catch, so they do not lose their taste of fresh fish. They are placed within a very short time in olive oil.

Anchovies in olive oil taste good on pizza or as an appetizer with an aperitif.

Try toasted bread with butter and anchovies to a fresh white wine.

However, they are also used as an ingredient in pasta sauces or in Bagna cauda - a typical Piedmontese dish.

The anchovies are cleaned, washed and cured for several months in salt.

They are then preserved in oil and are ready for consumption.