Salted anchovies PGI
Salted anchovies PGI
The Protected Geographical Indication (PGI) “Acciughe sotto sale del Mar Ligure” is designated for salted anchovies that are both produced and processed within the geographical area of the waters off the Ligurian coast and within the territories of the municipalities in the Liguria Region facing the Tyrrhenian Sea. These anchovies must meet the requirements outlined in the production regulations. The specified fishing zone lies off the Ligurian coast, at a distance determined by the fishing depth (ranging from 50 to 300 metres), with a maximum distance of 20 km from the shore, using the traditional fishing method known as lampara, which employs encircling nets.
Insights
Ligurian salted anchovies are preserved in glass containers known as "arbanelle," a specific type of jar unique to the Liguria region.
Features
The Protected Geographical Indication (PGI) "Acciughe sotto sale del Mar Ligure" applies to the product derived from the processing and preservation of anchovies in salt. These anchovies, exclusively of the species *Engraulis encrasicolus* L., are migratory, schooling fish that pass near the Ligurian coast from spring through autumn, settling at depths between 100 and 150 metres during winter. They can grow up to 20 centimetres in length. The final product, considered mature and ready for sale, must meet the following specific characteristics:
External appearance: The anchovies must be whole; the very fine skin should still be partially visible.
Texture: The fillets should be soft, compact, and adhere closely to the backbone.
Colour: Varies from pink to deep brown, depending on the part of the body.
Taste: Dry and distinctly salty. The flesh is lean and not oily on the palate.
How it's made
The salted anchovies of the Mar Ligure must be caught using the traditional "lampara" method, in accordance with current national and community regulations. The fishing period runs from April 1st to October 15th, when the anchovies have reached sexual maturity and have body sizes ranging from a minimum of 12 to a maximum of 20 centimetres. For each kilogram of product, the number of anchovies must be between 35 and 50 individuals. The anchovies must be processed within 12 hours of capture. Salting and maturation (with a minimum maturation period of at least 40 days) must strictly follow the guidelines set forth in the production regulations.
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