Tag: Anchovies

imported italian anchovies

Sapori d’amare Italian Anchovies

The anchovy can be a polarizing subject, but for those of us who love them it is with unparalleled enthusiasm and fervor! No other single ingredient can do more to elevate a dish. As those lucky eaters who have tasted great anchovies know, these tiny little fish are the key to a whole world of flavor.


And so, it is with great excitement we announce the return of our hand-packed, imported Italian anchovies. Written up by Florence Fabricant in the Dining section of The New York Times for their rich meaty fillets, these anchovies are truly “For connoisseurs of very small fish”.

Caught in the Mediterranean, the anchovies are brought back to Bra, Italy where they are packed in salt and allowed to cure for two full weeks. After being cured the anchovies are rinsed, filleted, and hand-packed in extra virgin olive oil.

Sapori d’amare signature anchovy as well as 2 seasoned varieties, chive and garlic with parsley, are now available in limited quantity.

Florence Fabricant Loves our Anchovies!

Anchovies from Italy
Photo Credit: Tony Cenicola/The New York Times

We are so proud that our anchovies got a mention in Florence Fabricant’s article in the New York Dining section today! Florence Fabricant Loves our Anchovies and we know you will too. We have olive oil and garlic with parsley.  

To Savor: For Connoisseurs of Very Small Fish

Those of us who like our anchovies rich and meaty are often disappointed by the ones sold at many supermarkets; while flavorful, they often tend to be flimsy or skimpy. Carlo Petrini, the founder of Slow Food, is an anchovy aficionado who likes his from Italy, hand-packed in olive oil. These are available for the next few weeks, either plain or seasoned with garlic and parsley: I Sapori del Mare anchovies are $22 for a six-ounce jar from (718) 389-0985 or heritagefoodsusa.com.

Garlic Anchovies

The Best Anchovies You’ll Ever Taste

Heritage Foods is proud to once again offer artisanal anchovies!

Garlic Anchovies
Garlic Anchovies

Last year we received a small amount of anchovies from our friend Gianluca Di Liberto in Bra, Italy. Everyone in our office and the lucky customers who were able to get a bottle before they sold out fell in love with these meaty, delicious fillets.

We feel confident claiming that these are the best anchovies we have ever tasted.
Why? Because they are made with the finest ingredients and skill – each step in their production is carefully done by hand.

Here is more from Gianluca himself:

“What makes these anchovies special is that they are more fleshy,
slightly salty, and processed by hand. Compared to the anchovies from
supermarkets, they are bigger and fuller, handmade, and have a lower
salt content. Individual care goes into ensuring a wonderful eating


“The anchovies are caught and sent to our facilities near Sciacca and
Bagheria in Sicily. Fresh anchovies are gutted and cleaned then placed
in salt – a layer of anchovies and a layer of salt, over and over
until they fill a 25 kg drum. For at least eight weeks, the weight of
the stacking crushes the anchovies and causes them to lose liquid
while the salt ripens them.”



“The spices and oils we use come from the best regions in Italy. Our
parsley, garlic, and chives are HACCP certified for their safety and
quality. The extra virgin olive oil we use is produced in Umbria near
Perugia, and is world famous for its slightly bitter flavor that goes
perfectly with our anchovy fillets.”

foto aspra 1

Company History

“Sea Lab was founded three years ago to continue the tradition the
company Taste of the Sea began in the seventies. Taste of the Sea took
its name from the fish market Rosario Di Liberto owned where workers
began experimenting and accidentally discovered our anchovy making
technique. Soon this led to an established business with high quality
packaged products. Sea Lab continues this work begun by Taste of the Sea, offering the
same quality of products that are unavailable at retail stores.”

We know you will love them as much as we do. They blow all other anchovies out of the water!

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