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Anchovy sauce
Anchovy sauce
Cetarii
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€10,90
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€10,90
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Anchovy fishing in Cetara traditionally begins at the end of March .
The freshly caught anchovies are peeled and arranged in layers inside the terzigno , alternating with salt.
The container is closed with a wooden lid pressed by a stone .
After about 10 months of maturation , the terzigno is pierced and the precious anchovy extract drips out drop by drop.
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L’annata riportata sull’etichetta in foto potrebbe variare rispetto a quella indicata nella scheda prodotto. Fare riferimento all’annata indicata nella descrizione.
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