LE ACCIUGHINE
Selected by Gourmori
The mission of Le Acciughine is to spread the passion for the taste of anchovies in an unusual way with a good, natural, practical product made from high quality raw materials.
Anchovies or anchovies are an ancient food related to the sea and salt.
The anchovy is an oily fish, a healthy, natural and strictly regulated and therefore sustainable product, for which Parma is the most important industrial area in Italy.
Le Acciughine, real premium quality, 100% natural, only three ingredients: anchovies from the Cantabrian Sea, sea salt and vegetable fibres.
LE ACCIUGHINE
Le Acciughine is an innovative project born after twenty years of experience in the fisheries sector and in the anchovy sector in particular. Knowledge of the market, the players, the strategies, the forms of supply and, above all, the consumer, has provided the founder of this company, Cristina Allodi, with the elements to formulate this completely new product concept, which does not compete with the products of other companies in the sector (Blue Ocean Strategy) and which meets the needs of the new global consumers who love the new, the experimental and, above all, anchovies as a treasure of the sea, an invaluable food for the ancient peoples.
Anchovies from the Cantabrian Sea are the most precious and best anchovies in the world. They are fleshy, large, with tasty, sweet and pleasantly firm flesh. The habitat of these fish is the cold sea on the north coast of Spain. This environmental factor allows the anchovies to reach a larger size, which gives their meat the right balance of fat and flavour. The very deep water and the numerous currents make this sea stormy but very rich in fish. The processing of the anchovies, which are certified with the brand Anchovies of the Cantabrian Sea of the Basque Country, is still done in-house and by hand: from the preparation for salting to filleting and canning. Interestingly, it was Sicilians who emigrated to Spain at the beginning of the last century who established and passed on this tradition.
