You are here: Home > Blog> Along the streets of anchovies

Along the streets of anchovies

One of the best local food

"Over there people spend their time scialarsi all day, instead of staying to salt the anchovies" is a phrase taken from the famous novel by Verga, "I Malavoglia" and evokes a seafaring and archaic reality.
Salting of anchovies is a tradition shared by many seaside villages of the Mediterranean that are no exception Cinque Terre, territory whose power was based for centuries on fishery fruits.
In fact this particular preparation is part of the DNA of each local family that respects and is one of the traditions even feel today. For the inhabitants of the five lands it evokes the word anchovy family pictures and at the same time fantastic extended anchovy shoals in the summer months are close to the coast; it is then that before nightfall specialized fishing boats leave the moorings and head out to sea, with the so-called "fishing lights": very bright light sources powered by gas that, in the clear, warm summer nights, you can easily see the coast from which they appear as a constellation of lights.
The Lampare serve to illuminate the plankton, become phosphorescent, it attracts the anchovies that are trapped in the nets.

The magical day for anchovy fishing is June 29, the feast of St. Peter and Paul. A feast of marine lights in which the gleam of the other boats echoes the scales of silvery anchovies.
the salting of anchovies with sea salt process respects and enhances the flavor of the sea, reconstructing an ideal "habitat" for the preservation of a "poor" fish, but much enhanced by the Ligurian cuisine that has made over the centuries its own taste passport .
The image of anchovies layered expanses in the typical wooden barrels or earthenware, covered with a cloak of sea salt, and finally pressed by a table invites to tasting. A salting finished, are transferred in the typical arbanelle, cylindrical glass containers that showcase the firm flesh from 'intense pink color.
Open a 'mason jar of anchovies in a winter evening recalls the heat of summer nights and salt contains and spreads all over the scent of the sea.
It creates a natural friendliness, a time to share with your real attachment.
Best with: white DOC wine of the Cinque Terre, served cold.

« Previous

Along the streets of anchovies

One of the best local food

Login

Use your ID and password to sign in