Just after the war, Pasquale Battista opened a small food laboratory in Cetara, a small fishing village on the Amalfi coast, where he worked with passion and pride up to the 1990s, mainly preserving anchovies. The traditional link between the seaside village of Cetara and preserving anchovies dates back to ancient times and is still going strong thanks to Pasquale's children who carry on the tradition using the same family recipe.


Many recipes use anchovies for a punch of flavour where the anchovies are neither recognisable visually nor by the taste buds. Anchovies, much loved by Italians from north to south are often that secret ingredient that you just can't put your finger on.

Delfino Acciughe 80g

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    Ida Restaurant
    222A Kilburn Lane
    W10 4AT