The maturation process takes place in terzigni, chestnut barrels, for a period of no less than 8 months. This practice respects rules handed down from generation to generation, a secret that makes the Anchovies of Cetara a product of gastronomic excellence. Once the ripening process is completed, the anchovies are cleaned of salt, pinned and prepared to be preserved in olive oil. With this process, storage times are extended, without affecting the flavor and quality. Anchovy fillets in olive oil are particularly suitable for the preparation of appetizers, bruschetta and as a dressing for salads or pasta dishes.