Armatore Anchovy Fillets from Cetara are premium Italian anchovies produced in Cetara on the Amalfi Coast, one of the most famous anchovy fishing villages in Italy. Anchovies from this region are considered some of the finest in Italy due to the traditional curing methods and the rich waters of the Tyrrhenian Sea.
Armatore was founded in 1973 by fourth-generation fishermen and continues to preserve the historic anchovy traditions of Cetara, a town that has been a center of anchovy production since the Middle Ages. The company still follows traditional methods that date back centuries, including fishing at night and curing the anchovies in salt.
After being caught, the anchovies are cleaned within hours and layered with salt in traditional chestnut wood barrels (called terzingi), where they cure for about eight months. Once cured, they are rinsed and hand-packed in olive oil, resulting in anchovies that are tender, deeply savory, and rich in umami flavor.
Cetara is also famous for its anchovy festival, Notte delle Lampare (Night of the Lanterns), which celebrates the town’s historic night fishing tradition.
These anchovy fillets are especially well suited for:
• Crostini or toast with butter
• Bruschetta with tomatoes
• Pasta sauces (especially garlic and olive oil pasta)
• Pizza toppings
• Caesar salad
• Tapas and antipasti
• Adding depth to sauces and dressings
• Panini and sandwiches
Rich, salty, and packed with umami, these anchovies from Cetara represent one of Italy’s most famous seafood traditions and are considered a true specialty of the Amalfi Coast.