Don Bocarte Cantabrian Anchovies, 100g Crackers Pinsa Romana Three Ways

Pinsa Romana Three Ways

late-harvest variety from Liguria in north-west Italy

natural colorant: yellow curcumin]

garlic and a splash of soy and they’ll soak up every bit of flavour while holding their shape beautifully

stirred into a curry or eaten straight from the bag

Don Bocarte Cantabrian Anchovies, 100g Crackers Pinsa Romana Three WaysDon Bocarte are widely regarded as the benchmark for Cantabrian anchovies. Caught in the cold, fat rich waters of the Bay of Biscay during the short April to June spring season, the anchovies are salt cured for a minimum of eight months in traditional barrels in Santoa, then hand filleted one fish at a time by the local sobadoras. The result is ten to twelve firm, mahogany fillets per tin, packed in Masia el Altet single estate extra virgin olive oil.