Casa Santona
8 tins · 1 retailer carrying this brand
An anchovy house in Santona, the Cantabrian port where the Italian salter Giovanni Vella invented the oil-packed anchovy fillet in 1883. Fish are salted and matured for months in temperature-controlled cellars, then cleaned and filleted by hand one loin at a time, graded by size from O to the top 00 selection.
