Armatore Anchovy Fillets CAMP OVENS The spacing between the tines

The spacing between the tines is 2

such as bechamel

Dijon Mustard is one of the most versatile of all mustards

Fermentation occurs in large black stoneware jars for six months

This vinegar is aged through a complex and lengthy process that involves ageing in a series of wooden barrels of different types of wood (such as oak

Armatore Anchovy Fillets CAMP OVENS The spacing between the tinesArmatore choose the largest anchovies, fished in spring on the Amalfi Coast to become fine anchovy fillets in oil. The maturation process takes place in terzigni, chestnut barrels, for a minimum 8 month period a practice that has been handed down from generation to generation. Once the ripening process is complete, the anchovies are cleaned of salt, pinned and prepared for preservation in olive oil. Please note we do not refund or exchange food