Anchovies and Capers

Spicy Anchovies- Campania, Italy

Spicy Anchovies have enough fire and complexity to be used as an ideal ingredient (once deboned) in many preparations such as pasta sauces, fish stews and soups.
After 12 months of curing under sea salt, the anchovies are carefully cleaned and their tails trimmed by hand. The whole anchovies are then marinated in olive oil and IASA’s spicy hot pepper paste. Sofie Food Award Winner 2017.

Sicilian Capers,

Virgona capers are cultivated in volcanic soil, which imparts a delicate yet complex floral flavor, on the island of Salina in Sicily. These delicious capers are hand-harvested and preserved in salt. Use them to add distinctive flavor to fish, seafood, pasta, meats ,and vegetables. The salt is a preservative and keeps the capers plump and fresh.