The tradition of salted anchovies and Isnardi's quality guarantee. The best anchovies come hand processed and put in barrels with the addition of marine salt; optimum salting is achieved when the anchovy fillets are compact, of an intense rosy colour tending to brown.

The Yellowfin tuna variety best develops in the warm and crystalline seas looking for natural and uncontaminated environments. Experts select on Isnardi’s behalf the better parts of the tuna: "the fillets". An accurate manufacturing and the addition of first quality extra virgin olive oil give these soft fillets a savoury and delicate taste.

Isnardi's anchovies are produced following the most ancient traditional method from Liguria. Fishing is carried out in limpid and unpolluted seas and processing - from gutting to potting - is entirely performed manually. The best fillets are laid in glass jars with the addition of the best Isnardi olive oil, they have a scent of sea and a lively and appetizing taste.

The fresh anchovies, fished in limpid and unpolluted waters, get immediately salted for their marine aroma to remain unaltered. The fillets, after a scrupulous manual washing, scraping and edging, are prepared following the traditional recipes: with capers, parsley or chilli pepper; laid flat or rolled up the anchovies have to be jarred, one by one, and covered with the fragrant Isnardi extra virgin olive oil.

The fresh anchovies, fished in limpid and unpolluted waters, get immediately salted for their marine aroma to remain unaltered. The fillets, after a scrupulous manual washing, scraping and edging, are prepared following the traditional recipes: with capers, parsley or chilli pepper; laid flat or rolled up the anchovies have to be jarred, one by one, and covered with the fragrant Isnardi extra virgin olive oil.

The fresh anchovies, fished in limpid and unpolluted waters, get immediately salted for their marine aroma to remain unaltered. The fillets, after a scrupulous manual washing, scraping and edging, are prepared following the traditional recipes: with capers, parsley or chilli pepper; laid flat or rolled up the anchovies have to be jarred, one by one, and covered with the fragrant Isnardi extra virgin olive oil.