Spicy Anchovies in Olive Oil, IASA, Italy (200g)
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Spicy Anchovies in Olive Oil, IASA, Italy (200g)
IASA is a family-run company based in Cetara on the Amalfi Coast. Founded by Francesco di Mauro, a former Navy Captain, IASA was one of the first producers in the region to preserve anchovies and tuna using traditional methods. Today, the di Mauro family continues the work—still hand-packing anchovies in small batches during the April–September fishing season.
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PRODUCER: IASA (Ittica Alimentare Salerno)
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ORIGIN: Cetara, Campania, Italy
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FISH VARIETY: European Anchovy (Engraulis encrasicolus)
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PREPARATION: Anchovies are gutted, cleaned, salted, aged in barrels, and packed by hand in olive oil with chili
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TEXTURE: Dense, meaty, and pliable with just enough oil to keep them supple
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FLAVOR PROFILE:
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Aromas: Brine, dried chili, and sea air
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Palate: Salty and rich, with a steady background heat from the chili
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Finish: Long and savory, with lingering umami and warmth
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PAIRINGS:
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Southern Italian reds (Nerello Mascalese, Aglianico) or skin-contact whites
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High-acid beers or dry vermouth
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Focaccia, salted butter, or roasted peppers
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SERVING SUGGESTIONS:
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Melt into pasta sauces or anchovy butter
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Use on pizza, with roasted meats, or eat straight with bread and olive oil
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Pair with sharp pickles or preserved lemons for contrast
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INGREDIENTS: Anchovies, olive oil, chili, sea salt
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CAUGHT IN: Mediterranean Sea (Italy)
Bold, salty, and spicy—made for people who like anchovies to taste like anchovies.
Spicy Anchovies in Olive Oil, IASA, Italy (200g)
IASA is a family-run company based in Cetara on the Amalfi Coast. Founded by Francesco di Mauro, a former Navy Captain, IASA was one of the first producers in the region to preserve anchovies and tuna using traditional methods. Today, the di Mauro family continues the work—still hand-packing anchovies in small batches during the April–September fishing season.
-
PRODUCER: IASA (Ittica Alimentare Salerno)
-
ORIGIN: Cetara, Campania, Italy
-
FISH VARIETY: European Anchovy (Engraulis encrasicolus)
-
PREPARATION: Anchovies are gutted, cleaned, salted, aged in barrels, and packed by hand in olive oil with chili
-
TEXTURE: Dense, meaty, and pliable with just enough oil to keep them supple
-
FLAVOR PROFILE:
-
Aromas: Brine, dried chili, and sea air
-
Palate: Salty and rich, with a steady background heat from the chili
-
Finish: Long and savory, with lingering umami and warmth
-
-
PAIRINGS:
-
Southern Italian reds (Nerello Mascalese, Aglianico) or skin-contact whites
-
High-acid beers or dry vermouth
-
Focaccia, salted butter, or roasted peppers
-
-
SERVING SUGGESTIONS:
-
Melt into pasta sauces or anchovy butter
-
Use on pizza, with roasted meats, or eat straight with bread and olive oil
-
Pair with sharp pickles or preserved lemons for contrast
-
-
INGREDIENTS: Anchovies, olive oil, chili, sea salt
-
CAUGHT IN: Mediterranean Sea (Italy)
Bold, salty, and spicy—made for people who like anchovies to taste like anchovies.