The anchovies are fished at night, from spring onwards. The fish is immediately packed in salt; they then give rise to oil-packed fillets and colatura (an essential anchovy oil to be used sparingly). Seafood reigns supreme in the restaurant on the harbor next to the store.
They produce PGI salt-packed anchovies from the Ligurian Sea, according to the regulations: they fish with a lampara, or fishing light attractor, from April 1 to October 15, when the fish reach maturity (17-24 per pound). They also preserve them marinated in oil.
Since 1947 the Balistreri, from the town of Bagheria in the bay of Palermo, have produced anchovy fillets in oil, as paste and as garum, a condiment from Roman times made of the less noble – though more flavorful – parts of the fish. They have a store as well as a small Anchovy Museum.
Even if Sant’Antioco, like Carloforte, is famous for tuna, in May this small family business also processes anchovies. First packed in salt, and then in oil to be sold. The shop also sells canned tuna ventresca (belly) and buzzonaglia (a particular conserve) as well as mullet roe.
Its website, specializing in high quality food, also offers Don Tonino anchovies, packed in extra-virgin olive oil and made in Bari, as well as the prized anchovies from Cantabrico: red, firm and tasty, they are considered the best in the world. The top brands are Codesa, San Filippo, Nardin and Don Bocarte.
