Anchovies in Spicy Sauce
Premium Engraulis encrasicolus anchovies are caught using the traditional circle-lamp method, an ancient and responsible technique that preserves the integrity of the raw material and the seabed.
For true food lovers, enjoying the sauce with bread to soak up every drop (“scarpetta”) is a must!
Description
THE SECRET
The sauce recipe, created in 1906 by Emilio Zefirino Rizzoli, has been passed down orally from father to son. Its uniqueness comes from both the proportions and the processing of the numerous ingredients.
The sauce is crafted by hand using fresh ingredients, in secret rooms, and aged for at least six months in wooden barrels that previously held Marsala. To this day, every step is carried out manually with care and passion, respecting the ancient family tradition. The aromas and flavors remain the same as in the past, making this product a symbol of Italian cuisine.
