Located in Sciacca, Sicily, a small terrance on the Mediterranean Sea, the Scalia family started the business of processing anchovies and sardines in 1973. The anchovies are supplied by the local fishing fleets and include only the best offered by the Mediterranean.
All the phases of the processing are done manually in the respect of the most ancient tradition.
The anchovy fillets are seasoned for 12 weeks before they are packed and the chilli is added only before the packaging.
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