Spicy Anchovies in Olive Oil, IASA, Italy (200g)
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)
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.