Caught in the Po Delta area, the anchovies arrive fresh at the Manifattura dei Marinati di Comacchio laboratory, where they are washed, selected and deboned by hand, one by one. After a second washing and draining, the fillets are immersed in a marinade of vinegar and salt for an entire night. The day after, they are drained from the brine, carefully packed in glass jars and covered with sunflower oil.

Ideal as a cold appetiser, served with warm bread croutons and butter, or to enrich gourmet salads and traditional seafood first courses.