Magghia Masculina

Italy

Sicily

Fish, sea food and fish products

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Magghia Masculina

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.

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Season

Fishing takes place from April to July and the salted product is available year-round.

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The Presidium unites the eight fishermen from the local cooperative, who have been fishing, processing and directly selling their catch for years. The Masculina anchovies are sold fresh in the market in Piazza Pardo in Catania (’a Piscaria) or salted by the fishermen in “cugnitti”, traditional cylindrical ceramic pots of various sizes with wooden stoppers. The salting technique is the same throughout the Mediterranean, but the fishermen also make a special preserve for their own consumption during the long hours spent at sea, using the pieces of anchovies and the heads that remain stuck in the mesh of the nets.

Production area
Gulf of Catania

Presidium supported by
Sicilian Region’s Agriculture and Forestry Department
Cooperativa del Golfo
Catania
via Santa Sofia, 55
tel. +39 345 3881807 - 366 5616187
fax. 095 7318871
coopgolfo@gmail.com

Slow Food Presidium Producers’ Coordinator
Gaetano Urzì
Tel. +39 345 3881807 - 366 5616187
coopgolfo@gmail.com

Slow Food Presidium Coordinator
Annamaria Grasso
Tel. +39 339 3277662
agrasso.slowfood@alice.it
The Presidium unites the eight fishermen from the local cooperative, who have been fishing, processing and directly selling their catch for years. The Masculina anchovies are sold fresh in the market in Piazza Pardo in Catania (’a Piscaria) or salted by the fishermen in “cugnitti”, traditional cylindrical ceramic pots of various sizes with wooden stoppers. The salting technique is the same throughout the Mediterranean, but the fishermen also make a special preserve for their own consumption during the long hours spent at sea, using the pieces of anchovies and the heads that remain stuck in the mesh of the nets.

Production area
Gulf of Catania

Presidium supported by
Sicilian Region’s Agriculture and Forestry Department
Cooperativa del Golfo
Catania
via Santa Sofia, 55
tel. +39 345 3881807 - 366 5616187
fax. 095 7318871
coopgolfo@gmail.com

Slow Food Presidium Producers’ Coordinator
Gaetano Urzì
Tel. +39 345 3881807 - 366 5616187
coopgolfo@gmail.com

Slow Food Presidium Coordinator
Annamaria Grasso
Tel. +39 339 3277662
agrasso.slowfood@alice.it

Territory

StateItaly
RegionSicily

Other info

CategoriesFish, sea food and fish products