Menaica Anchovies

Slow Food Presidium

Italy

Campania

Fish, sea food and fish products

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Menaica Anchovies

The ancient fishing technique known as “menaica” was once common along all the Mediterranean coasts, but now survives in just a few places in Italy. One is Cilento, particularly Marina di Pisciotta, a small village along the coast between Velia and Capo Palinuro. As night falls, the fishers take out their boats and nets, both called menaica or menaide. The nets are spread out to block the path of the anchovies. The size of the holes in the nets ensure that only the biggest fish are caught. Fresh anchovies can be bought directly from the fishers when they return to port in the early morning.

Season

The anchovies are fished during the spring and summer, from March until August

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If they are being preserved, the anchovies must be processed immediately. First they are washed in brine, then arranged in terracotta jars, layered with salt. The Presidium was created to ensure greater profitability for the fishers. This will enable them to acquire suitable facilities for processing the fish, rescuing both a microeconomy and a wonderful gastronomic product.

Production area
Pisciotta and Pollica Municipalities, Salerno Province

Presidium supported by
Cilento and Vallo di Diano National Park
Producers

Alici di Menaica
di Donatella Marino
Via Stazione Vecchia, 3
Pisciotta (Sa)
Tel. +39 347 4439102
amministrazione@alicidimenaica.it
www.alicidimenaica.it

Aura-Passioni e Conserve Cilentane
di Luca Cella
Strada Statale 562
PalinuroCentola (Sa)
Tel. +39 329 5966496
aura@aura-cilento.com

The Presidium fishermen are: Luca Cella Francesco Coppola, Carmine Fedullo, Antonio Palmieri, Vittorio Rambaldo, Luigi Scarpato.
Slow Food Presidium Producers’ Coordinator
Francesco Puglia
Tel. +39 340 3380231
a.tartana@gmail.com

Slow Food Presidium Coordinator
Nerio Baratta
Tel. +39 329 7507810
xnba@xnba.it
If they are being preserved, the anchovies must be processed immediately. First they are washed in brine, then arranged in terracotta jars, layered with salt. The Presidium was created to ensure greater profitability for the fishers. This will enable them to acquire suitable facilities for processing the fish, rescuing both a microeconomy and a wonderful gastronomic product.

Production area
Pisciotta and Pollica Municipalities, Salerno Province

Presidium supported by
Cilento and Vallo di Diano National Park
Producers

Alici di Menaica
di Donatella Marino
Via Stazione Vecchia, 3
Pisciotta (Sa)
Tel. +39 347 4439102
amministrazione@alicidimenaica.it
www.alicidimenaica.it

Aura-Passioni e Conserve Cilentane
di Luca Cella
Strada Statale 562
PalinuroCentola (Sa)
Tel. +39 329 5966496
aura@aura-cilento.com

The Presidium fishermen are: Luca Cella Francesco Coppola, Carmine Fedullo, Antonio Palmieri, Vittorio Rambaldo, Luigi Scarpato.
Slow Food Presidium Producers’ Coordinator
Francesco Puglia
Tel. +39 340 3380231
a.tartana@gmail.com

Slow Food Presidium Coordinator
Nerio Baratta
Tel. +39 329 7507810
xnba@xnba.it

Territory

StateItaly
RegionCampania