A four-generation fishing family from Cetara, the small Amalfi Coast village that has anchored Italy's anchovy and bluefin tuna traditions since the Middle Ages. CEO Luigi Della Monica built the brand around a gap he identified in the market: no one was producing canned bluefin tuna commercially. Anchovies are processed entirely by hand by the women of Cetara, cured in chestnut barrels for at least eight months. The colatura di alici, the anchovy extract descended from Roman garum, is aged 24 to 30 months and holds DOP certification. The factory runs on nearly 100 percent renewable energy.
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