Spain beats Italy. The expensive (25 €) anchoas dominate the Cantabrian Sea great ranking. But the cheaper Italian anchovies, tasting, reserve interesting surprises.
1, Don Bocarte - Santona Spain (Cantabrian Sea anchoas stratosphere. Big, meaty, perfect. Mild odor of sea and good oil. Gusto tasty but not salty. Consistency firm but soft.)
2 ° Codes - Lard Spain (Large, clean and well composed, a pinkish color and meaty texture, they gain with their fragrance marina, the beautiful mellow and complex flavor.)
3 ° Vicente Marino - Spain Colindres (Smaller the other of Biscay anchovy, have a good fragrance and a typical medium-intense flavor. Just a little 'salt and some thorns. Preserved in olive oil. )
4 ° Baptist Delfino - Cetara (First among Italian companies. Anchovies in oil (seed) of cilentina Delfino, are appreciated for the medium-large size, the soft, fleshy, the delicate and persistent bouquet fresh sea, the beautiful softness and rustic but tasty.) You can find them here !
5 ° Iconsitt - Bagheria (anchovy fillets in olive oil from Sicily, the top line. Small, pale pink, with remnants of spine and guts, the anchovies are soft and fleshy, with a pleasant salty smell. )
6 ° Talatta - Sciacca (Sicily Fish and a long maturation in brine for anchovies, gold on the top line, in extra, have no odor and flavor characteristics of sea and salt-fish, a good balance. A bit harsh with some thorns.)
7 ° Ghezzi Sangiolaro - Vinci (anchovies in olive oil, a nice pink color but with remnants of skin, entrails and bones. firm, plump and tasty fish and a beautiful fragrance. when excess salt and weaving a little dry.)
8 ° Antico Frantoio Sommariva - Hotel (small and with some plug too, but carnosette. There is the sea, important and persistent, but the salinity is somewhat accentuated. )
9 ° IASA - Pellston (Best line in olive oil. Appearance is not very attractive - anchovies, dried, curled and waste of skin - but good palatability and taste of the sea married to the salt that leaves its trace feature .)
10 ° Campisi - Pachino (Two lines, glass and tin olive oil in oil seeds. Anchovies big, meaty flavor and sharp and clean even if simple, with an excessive concentration of salt, which is particularly pronounced in the final. slightly dry texture.) You can find them here !
1, Don Bocarte - Santona Spain (Cantabrian Sea anchoas stratosphere. Big, meaty, perfect. Mild odor of sea and good oil. Gusto tasty but not salty. Consistency firm but soft.)
2 ° Codes - Lard Spain (Large, clean and well composed, a pinkish color and meaty texture, they gain with their fragrance marina, the beautiful mellow and complex flavor.)
3 ° Vicente Marino - Spain Colindres (Smaller the other of Biscay anchovy, have a good fragrance and a typical medium-intense flavor. Just a little 'salt and some thorns. Preserved in olive oil. )
4 ° Baptist Delfino - Cetara (First among Italian companies. Anchovies in oil (seed) of cilentina Delfino, are appreciated for the medium-large size, the soft, fleshy, the delicate and persistent bouquet fresh sea, the beautiful softness and rustic but tasty.) You can find them here !
5 ° Iconsitt - Bagheria (anchovy fillets in olive oil from Sicily, the top line. Small, pale pink, with remnants of spine and guts, the anchovies are soft and fleshy, with a pleasant salty smell. )
6 ° Talatta - Sciacca (Sicily Fish and a long maturation in brine for anchovies, gold on the top line, in extra, have no odor and flavor characteristics of sea and salt-fish, a good balance. A bit harsh with some thorns.)
7 ° Ghezzi Sangiolaro - Vinci (anchovies in olive oil, a nice pink color but with remnants of skin, entrails and bones. firm, plump and tasty fish and a beautiful fragrance. when excess salt and weaving a little dry.)
8 ° Antico Frantoio Sommariva - Hotel (small and with some plug too, but carnosette. There is the sea, important and persistent, but the salinity is somewhat accentuated. )
9 ° IASA - Pellston (Best line in olive oil. Appearance is not very attractive - anchovies, dried, curled and waste of skin - but good palatability and taste of the sea married to the salt that leaves its trace feature .)
10 ° Campisi - Pachino (Two lines, glass and tin olive oil in oil seeds. Anchovies big, meaty flavor and sharp and clean even if simple, with an excessive concentration of salt, which is particularly pronounced in the final. slightly dry texture.) You can find them here !
(Source Gambero Rosso)
Berny
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