The Gulf of Catania is still crossed every day by small fishing boats. In April, they begin catching Masculina anchovies, lowering “tratte”, a type of drift net. The right time is in the depths of the night, just before dawn. This technique has been practiced throughout the Mediterranean since the time of Homer. The heads of the anchovies become caught in the mesh of the net, known as the “maglie”, hence the name Magghia. This creates a natural bleeding, which produces a tastier and more prized fish.
Season
Fishing takes place from April to July and the salted product is available year-round.
In Italy, the flotillas that practice traditional fishing with the menaide are few: they are located in Pisciotta, in some small villages of the Cilento coast (in Campania) and in the Gulf of Catania. Here the families who live of this ancient craft are about thirty: a small group - which is divided between the harbors of San Giovanni li Cuti, Ognina, Aci Trezza - and a few civitotu (this is the name of the inhabitants of the district of Catania Civita) at the port of Catania.
Production area
Gulf of Catania
Presidium supported by
Sicilian Region
Production area
Gulf of Catania
Presidium supported by
Sicilian Region
Cooperativa del Golfo
Catania
via Santa Sofia, 55
tel. +39 345 3881807
fax. 095 7318871
coopgolfo@gmail.com
Catania
via Santa Sofia, 55
tel. +39 345 3881807
fax. 095 7318871
coopgolfo@gmail.com
Slow Food Presidium Producers’ Coordinator
Gaetano Urzì
Tel. +39 345 3881807
coopgolfo@gmail.com
Slow Food Presidium coordinator
Riccardo Randello
Tel. +39 333 7994526
riccardorandello@tiscali.it
Gaetano Urzì
Tel. +39 345 3881807
coopgolfo@gmail.com
Slow Food Presidium coordinator
Riccardo Randello
Tel. +39 333 7994526
riccardorandello@tiscali.it
