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This delicious preparation comes from a centuries-old tradition: anchovies are fished during the spring on the Amalfi Coast and processed a few hours later. They are then placed inside a chestnut barrel, alternating them with layers of sea salt and left to mature for a period of not less than 2 years, thus creating the Riserva di Armatore.
Of the finest variety of the Mediterranean bluefin tuna, Thunnus Thynnus, these fillets are entirely hand-worked within a few hours of the fishing trip, they have a tasty and decisive taste. They are particularly suitable for the preparation of appetizers, bruschetta and as a condiment for salads and pasta dishes.