They entering the Strait of Gibraltar in May, are in France and June 1 face in Western Liguria. In the sea of the Cinque Terre on the magic of anchovy June 29 (St. Peter).
And the season continues to be good until mid 'July. Part of the family of blue fish, have a rounded belly, hips and back neroazzurro silver.
In Monterosso, there are two teams with two small fishing boats to motor out to sea at night, pulling the "flash" (two Gozzetti rowing with the lights).
Anchovies, attracted by the sight of plankton, which becomes fluorescent when illuminated, are trapped in nets.
Traditionally the work was the responsibility of women, who waited for the boats to shore and put the anchovies in terracotta containers.
With a different salinity 'sea anchovies of Monterosso are a particularly well-balanced flavor: are tasty but delicate. Formerly known as du but u pan (bread of the sea) are among the most fish in the Ligurian recipe: salt, green, stuffed, marinated or simply fried.
And then started the downward spiral and soon disappeared nearly all fishermen. Now were four, but the anchovies in this small village of the Cinque Terre are still popular and could become a business for young people, as well as an important economic resource and complements the tourist overexploitation now.
For this and 'created a Presidium, in collaboration with the National Park of Cinque Terre, has met four fishermen in a small cooperative.
Sara 'set up a laboratory for cleaning and salting the fish and anchovies of Monterosso have a special box and a mark to certify' the provenance, technique and the working period.
The family of blue fish, the anchovy has a slender shape of the maximum length of 20 cm, with color neroazzurro back and rounded belly silvery. Present in the Mediterranean eats plankton, small crustaceans and shellfish larvae. With a different salinity of sea anchovies of Monterosso are a particularly well-balanced flavor: are tasty but delicate. Formerly known as "pan u du but" (bread of the sea) are among the most fish in the Ligurian recipe: salt, green, stuffed, marinated or simply fried.
PRODUCTION AREA
Cinque Terre coastal area from Punta Mesco to Punta Cavo within 12 miles of the coast (La Spezia)
Presidium supported by
Parco Nazionale delle Cinque Terre
Responsabile del Presidio
Barbara Schiffini, tel. 0187 701098
Sara 'set up a laboratory for cleaning and salting the fish and anchovies of Monterosso have a special box and a mark to certify' the provenance, technique and the working period.
