Made with anchovies salt cured for 12 months, the depth in flavor and complexity of this anchovy paste will exalt any preparation. Anchovy paste is very popular in Italy and is commonly used as a spread for panini, or as a topping on pieces of generously buttered toast. Also try it in the typically hot dip, Bagna Cauda, add it to your Puttanesca sauce or highlight a Caesar salad dressing.
About the Producer:
Because of its close proximity to the sea, nearly every family in Cetara, a village tucked away in a small cove of the Amalfi Coast, has a connection to it. One of these families is the di Mauro family. Francesco di Mauro, a retired Navy Captain, founded Ittica Alimentare Salerno (IASA) and was among the first companies to preserve the bounty of tuna and anchovies brought in by the local fishermen. Today, Francesco’s dynamic sons and daughter manage IASA. During the fishing season, April through September, the company employs a team of 50 local workers. IASA is the only company in Italy that does most of the work of packing the anchovies by hand - Gutting and cleaning the fish, placing layers of anchovies in drums with sea salt, and hand packing the anchovies in jars.