Talatta Cantabrian Anchovies in Olive Oil bianco condimento acidity corrector: lactic acid AC

acidity corrector: lactic acid AC E 270

Simply beautiful scalloped edged bowls

and her husband converted part of the farm into a kitchen

Rustichella linguine has a cooking time of 10 minutes and has a high yield of 10-12 serves per kg

Talatta Cantabrian Anchovies in Olive Oil bianco condimento acidity corrector: lactic acid ACDescription Harvested from the pristine waters of the Cantabrian Sea, these anchovies are hand cleaned and filleted to preserve their delicate texture and rich flavour. Packed in high quality olive oil, they offer a savoury, umami rich taste that enhances salads, pizzas, and pasta dishes. Producer Talatta, named after the ancient Greek word for sea, is a third generation family run company based in Sciacca, Sicily, and are known for their attention to