Our anchovies are caught and aged for at least 5 to 6 months, then carefully cleaned, filleted, and jarred by hand according to the old Sicilian tradition, and finally covered with delicate olive oil.
Campisi extra anchovies are excellent eaten on their own or in sauces for pasta and salads.
Excellent as an aperitif with bread, on pizza, or on focaccia. Semi-preserved; store at a temperature not exceeding 10 °C
