Our Products

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Anchovie-Girasole

We take the finest Anchovy from the clean waters of the the Adriatic and careful cover it in salt in the traditional way, for 4 to 6 months. This artisan curing process captures and enhances the flavour of the Anchovy, as it preserves it, adds flavour and breaks down the mussel texture. The Anchovy are then carefully hand processed and soaked in the finest local Albanian sunflower oil. This centuries old technique is wonderfully combined with modern technology to produce a world class gourmet product.

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Anchovie – Oliva and Capperi

We take the finest Anchovy from the clean waters of the the Adriatic and careful cover it in salt in the traditional way, for 4 to 6 months. This artisan curing process captures and enhances the flavour of the Anchovy, as it preserves it, adds flavour and breaks down the mussel texture. The Anchovy are then carefully hand processed and soaked in the finest Italian olive oil and capers from Spain. This centuries old technique is wonderfully combined with modern technology to produce a world class gourmet product.

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Anchovie – Oliva and Pepperenchino

We take the finest Anchovy from the clean waters of the the Adriatic and careful cover it in salt in the traditional way, for 4 to 6 months. This artisan curing process captures and enhances the flavour of the Anchovy, as it preserves it, adds flavour and breaks down the mussel texture. The Anchovy are then carefully hand processed and soaked in the finest Italian olive oil and peppers from Albania and Spain. This centuries old technique is wonderfully combined with modern technology to produce a world class gourmet product.

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Anchovie – Oliva and Pomodorino

We take the finest Anchovy from the clean waters of the the Adriatic and careful cover it in salt in the traditional way, for 4 to 6 months. This artisan curing process captures and enhances the flavour of the Anchovy, as it preserves it, adds flavour and breaks down the mussel texture. The Anchovy are then carefully hand processed and soaked in the finest Italian olive oil and dried tomatoes from Albania. This centuries old technique is wonderfully combined with modern technology to produce a world class gourmet product.

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Anchovie – Oliva

We take the finest Anchovy from the clean waters of the the Adriatic and careful cover it in salt in the traditional way, for 4 to 6 months. This artisan curing process captures and enhances the flavour of the Anchovy, as it preserves it, adds flavour and breaks down the mussel texture. The Anchovy are then carefully hand processed and soaked in the finest Italian olive oil. This centuries old technique is wonderfully combined with modern technology to produce a world class gourmet product.

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Anchovie – Oliva & Agilo & Pressemolo

We take the finest Anchovy from the clean waters of the the Adriatic and careful cover it in salt in the traditional way, for 4 to 6 months. This artisan curing process captures and enhances the flavour of the Anchovy, as it preserves it, adds flavour and breaks down the mussel texture. The Anchovy are then carefully hand processed and soaked in the finest Italian olive oil and local Albanian garlic and parsley. This centuries old technique is wonderfully combined with modern technology to produce a world class gourmet product.

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