Anchovy Fillets in Extra Virgin Olive Oil, RustichellaAn Italian pantry would be incomplete without anchovies. One can see immediately the higher quality of this product: small plump, pink Sicilian anchovy fillets which have been cured for over 12 days in salt and marinated in high quality extra virgin olive oil. Anchovy Season is from May to October. Fresh anchovies are rushed to the factory and given an initial salting. In a traditional process, quick fingered women gut and behead each anchovy with a

blood orange

sour cherries in syrup

you’ll discover what makes the food of the Italian south unique

We stock the Clementine

Please don’t overcook

Silver Award- NYIOOC World Olive Oil Competition (2021)

grilled vegetables

The olive cultivars are Ravece and Rotondella

Segreti di Sicilia Miele di Millefiori: Unpasteurized Multi-flower honey

fully consistent

citrus bergamia (bergamot) peel oil expressed

It is perfect for salads