Cantabrian anchovy fillets – Secrets of Sicily

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The best Cantabrian anchovies meet the best Sicilian extra virgin olive oil Our anchovies are caught in the Cantabri...
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How Cantabrian Anchovies are produced

The properties of Cantabrian anchovies and oil as an ingredient

The origin and quality of ingredients and processing

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Frequently asked questions about Cantabrian anchovies

How do you pair Cantabrian Anchovies?

Cantabrian anchovy fillets in Frantoi Cutrera extra virgin olive oil are ready to eat. Just let them drip slightly and place them on a crouton of freshly toasted bread or on a slice of buffalo mozzarella. Excellent paired with a good glass of white wine. Naturally, they are also suitable for seasoning simple pasta first courses. For example, just sauté them lightly in a pan with a few fresh cherry tomatoes, flavor everything with a few fresh basil leaves and finish with a drizzle of the same oil used to preserve the anchovies.

How are Cantabrian anchovies seasoned?

Anchovies in oil are not only protein-rich but also very rich in so-called good fatty acids, namely Omega3 (up to 11 grams per 100 of product). These fats play a very important role against the accumulation of cholesterol in the blood and therefore in the prevention of arterial hypertension and cardiovascular diseases.

What are the ingredients of Sicilian artichoke hearts?

For our artichoke hearts we only use Sicilian "Violetto" artichokes, a typical variety grown in various areas of the island and in particular in the south-eastern ones. To these we add, during processing, Frantoi Cutrera extra virgin olive oil (Biancolilla variety) and typical aromatic herbs that go well with the artichoke, i.e. oregano, spicy chilli pepper and mint.

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