Francesco di Mauro, a retired Italian Navy Captain, founded Ittica Alimentare Salerno in Cetara in 1969. His innovation was a steam pasteurizer for glass jars, making the anchovies and tuna visible before purchase, a format so successful it was widely copied across Italy. IASA remains the only Italian producer doing most anchovy work by hand, gutting, salting, and packing each fish individually. Cetara's three siblings, Vincenzo, Salvatore, and Lucia di Mauro, now run production, commercial operations, and exports respectively.
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Products 10 products
Anchovy Fillets in Olive OilAnchovyOlive OilBranzino Grigliato in Olive OilBranzinoOlive OilBranzino Grilled Sea Bass in Olive OilBranzinoOlive OilMediterranean Dorade in WaterSea BreamWaterOrata del MediterraneoSea BreamSpicy Anchovies in Olive OilAnchovyOlive OilYellowfin Tuna Fillets in Olive OilYellowfin TunaOlive OilYellowfin Tuna in OilYellowfin TunaOilYellowfin Tuna in Olive OilYellowfin TunaOlive OilYellowfin Tuna in Olive Oil TrioYellowfin TunaOlive Oil