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Once opened, store your jar of anchovies in the refrigerator. To use, rinse them under running water, and pull off the tail and the thin spine that runs along the back. Gently split them open and remove the little bones inside, and you’re ready to add the huge flavor of Nettuno anchovies to your favorite dishes.
Nettuno is a family-run company founded in 1945 in Cetara, a charming fishing village on the Amalfi coast, on the Gulf of Salerno in Campania. Their production is done completely by hand, inspired by the simple but precise rules of the local anchovy traditions. The best anchovies are caught between March and July, when their flesh is most plump. Fresh anchovies are placed in small chestnut barrels, layered with Sicilian sea salt from Trapani, and cured for several months. Nettuno is one of Italy’s leading producers of anchovies and colatura, and a founding member of Amici delle Alici (Friends of the Anchovies), an association dedicated to preserving, documenting and spreading knowledge about Cetara's age-old association with this versatile oily fish.