Cantabrian anchovy fillets – Secrets of Sicily

The fish that swim in the icy ocean currents, between the north of the Iberian coast and the south of France, are meatier, so they don't fall apart when cooked. This is why anchovies from the Cantabrian Sea are the most prized and sought after in the world. In this precious jar of fillets in oil, the Segreti di Sicilia line celebrates the union between Sicily and Spain, linked by centuries of history and many traditions. Including those of anchovies, the processing of which was brought to Cantabria by a Sicilian emigrant at the end of the 19th century.

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.

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.

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.