Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
A coastal Campanian preserve of anchovy fillets matured under salt for months, then washed, drained, hand-filleted and jarred under oil.
Origin place card
Coastal areas of Naples and Salerno where anchovy fishing and preserving recipes consolidated.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
Ingredients not fully documented in validated sources.
Method
Method/process not fully documented in validated sources.
Why travel for it
A coastal shop page: jars of anchovy fillets that carry the labour of salting, draining and hand work.
Recreate-it pathway
No home canning protocol; preserve pages require food-safety review before any public recipe.
Fieldwork questions
Ask producers whether hand filleting is still universal and which oils are used for jar packing.
Photo brief
Hand-filleted anchovies being laid under oil in a glass jar.