Truffled Caesar Salad or Truffle Bagna Cauda, anyone? These Italian anchovies get an extra dose of indulgence with slivers of black truffles in each jar. An Italian pantry would be incomplete without anchovies. One can see immediately the higher quality of this product: small plump, pink Sicilian anchovy fillets which have been cured for over 12 days in salt and marinated in high quality extra virgin olive oil. There are over 144 species of anchovies in the world, but they are easily damaged when caught. In Italy, the only anchovy used for retail and restaurant sales is the Engraulis encrasicolus, known as the European anchovy. Th anchovy is an oily fish with a slender, silvery blue-green skin, a pointy snout and forked tail. European anchovies can grow up to eight inches long and may live up to three years, though often it is caught before reaching that size.
Anchovy Season is from May to October. Fresh anchovies are rushed to the factory and given an initial salting. In an traditional process, quick-fingered women gut and behead each anchovy with a single flick of the wrist. Anchovies need to be "ripe" or they will not have much flavor; they should have a rich aroma and a rosy color. The Anchovies used in this type of oil-packed fillets are the smallest and highest quality. They are gently washed in fresh water and manually deboned. The fillets are laid out to dry overnight and hand-packed in the small glass jars and then topped with high quality extra virgin olive oil which gets "infused" with the anchovy flavor. Use to top a perfectly made pizza, in a panini, on crostini and when making any pasta sauce. Ideal to use on salads or any other preparation where the anchovy fillet will be a "star".