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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.

Catégorie de produit

Aliments

Les produits à la foire

  • - Hyncy colatura

  • - Savory anchovy fillets

  • - Tuna in olive oil

Étiqueter

Sans gluten
Km 0
Moins d'huile
Sans conservateur
Sans additifs
Chaîne d'approvisionnement durable
Produits recyclés
Bio
Pas d'OGM
Sans Parabenic