Armatore Anchovy Fillets CAMP OVENS Fermentation occurs in large black

Fermentation occurs in large black stoneware jars for six months

Dijon Mustard is one of the most versatile of all mustards

Hand forged on all four sides and sharpened on all edges

This Gnocchi Board was developed via a collaboration between the maker and the chefs at Otahuna Lodge

The spacing between the tines is 2

Armatore Anchovy Fillets CAMP OVENS Fermentation occurs in large blackArmatore choose the largest anchovies, fished in spring on the Amalfi Coast to become fine anchovy fillets in oil. The maturation process takes place in terzigni, chestnut barrels, for a minimum 8 month period a practice that has been handed down from generation to generation. Once the ripening process is complete, the anchovies are cleaned of salt, pinned and prepared for preservation in olive oil. Please note we do not refund or exchange food