Talatta, the name the ancient Greeks gave the sea, is a third generation family-run company based in Sciacca, Sicily, and are known for their attention to detail. Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand-cleaned and washed in brine, before being cured in sea salt for up to 12 months. The anchovies are then filleted by hand before being made into a paste.
Use in a Caesar salad dressing or add to fried garlic to toss through pasta, adding lashings of Parmigiano Reggiano.
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