Anchovies from Santoña Artesanas Premium Il Nonno is a very limited edition of premium selection anchovies, an anchovy with special and unique characteristics whose quality is unquestionable, so that this is an exclusive product .
Santoña Artisan Premium Il Nonno Anchovies, 15/18 fillets. Anchovies of special elaboration, exclusive and limited.
What do we find in this can of Il Nonno Artisan Anchovies?
In these anchovies in olive oil we find anchovies made under the Italian canning tradition that arrived in Santoña in the 19th century. An anchovy that remains salted for an average of 2 years , 1 year higher than the other anchovies on the market, this makes it reach the most relevant nuances, the anchovy is somewhat softer than normal and this is a job of surgical precision to clean the bocarte to present it in olive oil. Limited edition anchovies due to their low production that almost exclusively have to be tried even once.
Made entirely by hand, without the presence of industrial machinery , using the technique of hand rubbing, the best for the quality and cleanliness of each fillet, making it individually. An anchovy elaboration made tradition and made in a unique way by the family since the 19th century.
- Medium anchovies 22-26 fillets
- Cantabrian mouthful
- Olive oil
About Il Nonno Premium Anchovies
These anchovies come from a small canning facility where the entire process, from its purchase at the fish market to its final canning, is done with meticulous detail since, having less production capacity, they can dedicate more time to each stage.
Anchovies are rich in omega-3s, which help lower plasma cholesterol and triglyceride levels, also increasing the fluidity of the blood, preventing thrombi and clots. Rich in vitamins B2, B3, B6, B9 and B12, all of them with important functions. Fat-soluble vitamins such as A and D, contributing to the regeneration of tissues and skin, promoting resistance to infections, and necessary for the development of the nervous system and night vision. Vitamin D helps blood calcium levels and favors its absorption and fixation. Minerals, magnesium and iodine.
It is the format used by gourmets for tastings , the size of the anchovy is greater than the format of the leaflet . The greatest dangers of anchovies are light, heat and oxygen, which is why canned formats are the most suitable for a perfect state of preservation of their properties and it is best to choose the can sizes based on the number of diners, avoiding that the can remains open with product for more than a day.
Il Nonno Canning
The brand «IL NONNO. Since the 19th century ”it is a tribute to the great-grandfather of the founders, a pioneer in sailing the seas from Sicily (Italy) to the Cantabrian Sea in search of the highest quality raw material.
«IL NONNO. Since the XIX century, with more than 100 years of antiquity it is synonymous with Tradition and Craftsmanship. Like their ancestors, they continue to select only the raw material that stands out for its excellence. After this careful selection, it goes on to a totally handmade elaboration with the traditional methods inherited from its ancestors.
The deep knowledge of the raw material and the wisdom transmitted from generation to generation, make the products «IL NONNO. Since the 19th century »a delicacy appreciated by the most expert and demanding palates around the world.
Tradition of Anchovies in Olive Oil
Among the first Italian salting producers to come to Santoña, one name must stand out: Giovanni Vella Scaliota. Vella had arrived in Santoña sent by the prestigious Neapolitan firm Angelo Parodi, dedicating himself to the salatori profession (saladores). His merit was inventing anchovy fillets in oil.
The salted anchovy had to be cleaned at the time of consumption (as is still done now) and once prepared, take it natural or with a little butter to soften its salty flavor as it was used to serve in Italy.
Signore Vella began to be obsessed with the idea of carrying out these tasks in the factory and canning the anchovy to sell it to the consumer directly, for this he began to carry out the entire process in the factory: cleaning the salting and then forming two strips or fillets, removing the central spine and canning the strips in cans, using melted butter as a topping.
The price of butter was too expensive, so it was replaced by olive oil, giving rise to the anchovies that we all know.
How to taste Anchovies in Olive Oil?
To enjoy the anchovies you have to remove the can from the refrigerator about 20 minutes before it is going to be consumed, so that the salt and oil dissolve completely (they solidify when cold) and you can enjoy it to its fullest. taste.
- Location of the cannery
- Santoña (Cantabria) Spain
- Kneading by hand
- 3/4 Diners
- 15/18 anchovy Fillets
- Size of the Anchovy
- Double octavillo or Fourth Club
- Net Weight
- 90 grams
- Weight Drained
- 55 grams
- Source Bocarte
- Engraulis Encarsicholus (anchoa del cantábrico)