Alici di Menaica

Alici di Menaica Anchovies


Only a small pocket of fishermen on the Cilento coast of Italy still catch anchovies in the ancient Menaica technique, named for the nets they use. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they’re aged to perfection.