Talatta Anchovies in Olive Oil

48g
$7.50

Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand-cleaned and washed in brine, before being cured in sea salt for up to 12 months.

Description

Talatta, the name the ancient Greeks gave the sea, is a third generation family-run company based in Sciacca, Sicily, and are known for their attention to detail. Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand-cleaned and washed in brine, before being cured in sea salt for up to 12 months. The anchovies are then filleted by hand and packed into tins.

Eat as is, or in pasta or pizza. Try melting a few into your tomato sauce for a flavour boost.

Also available in a 95g jar or 720g tin.

Producer

Talatta, named after the ancient Greek word for sea, is a third-generation family-run company based in Sciacca, Sicily, and are known for their attention to detail. Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand-cleaned and washed in brine, before being cured in sea salt for up to 12 months. The anchovies are then filleted by hand and packed into jars, seasoned with local ingredients including Trapani sea salt, Sicilian extra virgin olive oil and Pantelleria capers.
SabatoNZ

Talatta Anchovies in Olive Oil

$7.50
Description

Talatta, the name the ancient Greeks gave the sea, is a third generation family-run company based in Sciacca, Sicily, and are known for their attention to detail. Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand-cleaned and washed in brine, before being cured in sea salt for up to 12 months. The anchovies are then filleted by hand and packed into tins.

Eat as is, or in pasta or pizza. Try melting a few into your tomato sauce for a flavour boost.

Also available in a 95g jar or 720g tin.

Producer

Talatta, named after the ancient Greek word for sea, is a third-generation family-run company based in Sciacca, Sicily, and are known for their attention to detail. Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand-cleaned and washed in brine, before being cured in sea salt for up to 12 months. The anchovies are then filleted by hand and packed into jars, seasoned with local ingredients including Trapani sea salt, Sicilian extra virgin olive oil and Pantelleria capers.

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