The Salted anchovies of the Ligurian Sea becomes part of the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on 6 August 2008.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Liguria.
The Salted anchovies of the Ligurian Sea PGI are among the most consumed seafood products of Liguria, present in many local recipes. Anchovies, are migratory and gregarious fish that migrate, from spring to autumn, close to the coast and in the winter you allocate between 100 and 150 meters deep. The extremely favorable environmental conditions of the area, the climate and the unique natural habitat of the Ligurian Sea, considered a reduced model of the ocean, are the factors that ensure the steady proliferation of this fish also positively influencing the process of preservation.
The maximum size is 20 inches long. They are characterized by the meat compact and soft and the color ranging from deep pink to brown. The unique taste of this food has favored fishing and consumption by local people since time immemorial. The flavor is distinctly fruity.
The abundance of the product resulted, since time immemorial, the need to seek preservation methods that allowed to dispose of them at all times of the year. The methodology is based on the oldest conservation salting.
The area of ​​the anchovy fishery is the area of ​​the Mediterranean Sea called “Ligurian Sea”. The processing area interested in the territory of the municipalities of the region Liguria, facing the Tyrrhenian side.
Before being used, the anchovies should be removed from the salt, pass under cold running water, cleaned from the bones and finally dry well with a cloth. The Salted anchovies of the Ligurian Sea PGI can be used as an ingredient in many culinary preparations, consumed as a starter and as the basis of first and second courses. Famous are the “anchovies Ligurian”, a typical appetizer Genoa that is achieved by immersing the product in good extra virgin olive oil with the addition of plenty of parsley, garlic and oregano.


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