Sardines in olive oil from the Adriatic Sea - 55 g

The Sardòne barcolano is nothing more than a nickname for the Alice (Engraulis encrasicolus). It has an elongated, slender body, lacking the ventral ridge of rigid scales present in the sardine. The head is large, conical, pointed, with large eyes placed at the forward end of the head. The mouth is also large (more than in the sardine), wide to beyond the eye and is placed at the lower part of the head. The upper jaw is longer than the lower; teeth small and numerous. Scales are small and easily detached. The dorsal fin is fairly short, triangular in shape, inserted about halfway down the body. Pectoral fins are inserted very low near the ventral edge of the body and are narrow and elongated. The caudal fin is bilobed. The coloration is silvery on the flanks and whitish on the belly; the back is blue-green. (Taken from www.fishverygood.it)

This preparation uses the “barcolani” sardines caught in the waters of the Gulf of Trieste as raw material.

This preparation uses the "barcolani" white-flesh sardines caught in the Gulf of Trieste with the “lampare” (boats equipped with fishing lights). The fish must be used very fresh, gutted, with or without head, and left to mature with the aid of salt.