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Salted Anchovies

Salted Anchovies

Cervia's salt transforms this simple plate into one with a sophisticated flavor, that holds all the nuances of Cervia and the Adriatic Sea.

Alici sotto sale


  • Anchovies
  • Sweet Salt of Cervia
  • Extra-virgin olive oil
  • Garlic
  • Parsley
  • Chilli pepper



Take freshly caught anchovies, remove the head and the offal, but do not wash them.

Take a cylindrical jar, pour salt on the bottom and alternate salt and anchovies, without leaving any air empty spaces.
Fill the jar completely, leaving a thickness of 2 cm free on which to place a weight.

Cover, conserve the jar in a cool place and in the dark for 2/3 months, depending on the size of the fish. Make sure that air bubbles aren’t formed or the fish is excessively dried.

After this time, remove the anchovies, clean from the salt and take off the fishbone.

Add Extra-virgin olive oil before consuming. If you want add garlic, parsley and chilli pepper, too.
Enjoy your meal!!


The image has the only aim to show the basic ingredient of the recipe.




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