Only the largest anchovies, fished in spring on the Amalfi Coast, are selected to become fine anchovy fillets in oil. The maturation process takes place in terzigni, chestnut barrels, for a period never less than 8 months. This practice respects rules handed down from generation to generation, a secret that makes the Anchovies of Cetara a product of gastronomic excellence. Once the ripening process is complete, the anchovies are cleaned of salt, pinned and prepared to be preserved in olive oil. With this process, storage times are extended, without affecting the flavor and quality.

Store in a cool, dry place at room temperature. Once opened, refrigerate and consume within 3–4 weeks for optimal flavor and freshness.