{"id":1801,"date":"2021-06-19T12:24:14","date_gmt":"2021-06-19T11:24:14","guid":{"rendered":"https:\/\/btaly.it\/?post_type=product&p=1801"},"modified":"2022-12-11T14:22:17","modified_gmt":"2022-12-11T13:22:17","slug":"fillets-of-anchovies-in-oil","status":"publish","type":"product","link":"https:\/\/btaly.it\/en\/fillets-of-anchovies-in-oil\/","title":{"rendered":"FILLETS OF ANCHOVIES IN OIL"},"content":{"rendered":"

Anchovies<\/strong> <\/em>are probably the best known and most popular variety of oily fish in Italy. They are also known by the name of anchovies, which comes directly from the Vulgar Latin “apiuva”.<\/p>\n

 <\/p>\n

According to an ancient legend, anchovies were originally particularly petulant stars in the firmament, so much so that they even annoyed the moon and God himself, who tired of their incessant chattering one day to punish them sent them to the bottom of the sea, where they still live in silence. From their past as luminous stars, they still retain their splendid silvery colour and the habit of gathering in shoals, forming luminous constellations as they once did.<\/p>\n

 <\/p>\n

This fish was already known and used in cooking in the days of the Romans and Greeks, who used to fish for them in the Mediterranean and eat them simply cooked together with vegetables. But they were also used as a basic ingredient for garum sauce, the ancestor of today’s Colatura di alici, which was used to season various dishes, including meat.<\/p>\n

We are told stories of its spread by well-known Latin writers such as Apicius and Pliny the Elder, who describe it as a liquamen, a special liquid, a natural flavour enhancer perfect for enhancing many dishes from fish to fruit, which was never missing from the banquets of the time.<\/p>\n

 <\/p>\n

According to tradition, anchovies are preserved in oil to preserve their flavour and precious nutrients, such as vitamin A and Omega 3, for a long time.<\/p>\n

They are usually cleaned after fishing, removing inedible parts such as the head and tail and the scales. They are then left whole or cut into fillets, ready to be immersed in extra virgin olive oil, where they are left to “mature” for a few months. The oil not only allows them to be preserved for longer, but also enhances their natural flavour, reminiscent of the Mediterranean Sea.<\/p>\n

Other flavours, typical of the Italian tradition, such as chilli pepper can be added to the oil to give the product even more character.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Anchovies<\/strong><\/em> are probably the best known and most popular variety of oily fish in Italy. They are also known by the name of anchovies, which comes directly from the Vulgar Latin “apiuva”.<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
According to an ancient legend, anchovies were originally particularly petulant stars in the firmament, so much so that they even annoyed the moon and God himself, who tired of their incessant chattering one day to punish them sent them to the bottom of the sea, where they still live in silence. From their past as luminous stars, they still retain their splendid silvery colour and the habit of gathering in shoals, forming luminous constellations as they once did.<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
This fish was already known and used in cooking in the days of the Romans and Greeks, who used to fish for them in the Mediterranean and eat them simply cooked together with vegetables. But they were also used as a basic ingredient for garum sauce, the ancestor of today’s Colatura di alici, which was used to season various dishes, including meat.<\/div>\n
<\/div>\n
We are told stories of its spread by well-known Latin writers such as Apicius and Pliny the Elder, who describe it as a liquamen, a special liquid, a natural flavour enhancer perfect for enhancing many dishes from fish to fruit, which was never missing from the banquets of the time.<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
According to tradition, anchovies are preserved in oil to preserve their flavour and precious nutrients, such as vitamin A and Omega 3, for a long time.<\/div>\n
<\/div>\n
They are usually cleaned after fishing, removing inedible parts such as the head, tail and scales.\u00a0 They are then left whole or cut into fillets, ready to be immersed in extra virgin olive oil, where they are left to “mature” for a few months. The oil not only allows them to be preserved for longer, but also enhances their natural flavour, reminiscent of the Mediterranean Sea.<\/div>\n
<\/div>\n
Other flavours, typical of the Italian tradition, such as chilli pepper can be added to the oil to give the product even more character.<\/div>\n","protected":false},"featured_media":2896,"template":"","meta":[],"product_brand":[],"product_cat":[1080],"product_tag":[],"class_list":{"0":"post-1801","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-fish-products","8":"first","9":"instock","10":"taxable","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/product\/1801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media\/2896"}],"wp:attachment":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media?parent=1801"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/product_brand?post=1801"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/product_cat?post=1801"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/product_tag?post=1801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}