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Anchovy
The consumption of anchovies is an heritage from the Mediterranean and Basque culture. Those two areas have been eating great quantities of this fish since the Middle Ages, fresh or salted. Our products are prepared manually, according to this tradition.
Anchoïade |
Anchovy cream |
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 Anchovy paste 100 % anchovy fillets to serve with fish, raw or steamed vegetables, spaghetti. Learn more
Cannery : Azais - Polito |
 Anchovies from the Atlantic Ocean to make great toasts. Learn more
Cannery : La quiberonnaise |
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Anchovy fillets in olive oil |
Anchovy stuffed olives |
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 A typicla mediterranean recipe ! Learn more
Craftsman : Sangiolaro |
 For a special drink, with a Spanish touch! Learn more
Cannery : Azais - Polito |
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Bagna Cauda sauce (garlic, anchovy) |
Cogote bonito des Norte en Aceite de Oliva - White tuna tunny filets with olive oil |
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 An extreme taste ! Learn more
Craftsman : Il Mongetto |
 Exceptional filets! Learn more
Producer : Hijos de José Serrats |
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Sughetto sauce (tomato, olives, capers, anchovy) |
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 So strong ! Learn more
Craftsman : Il Mongetto |
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