There are anchovies so artisanal that you can still feel the hand of those who filleted, cleaned and preserved them. After the fishing period from April to June about, the anchovies are carefully filleted and delicated by hand, one by one, and then potted with meticulousness and precision. The unaltered craftsmanship of the processing methods pursued to produce these anchovies, is immediately recognized when tasting. Dal Frantoio anchovies fillets are made with the best olive oil and fished exclusively in the Sicilian seas. There are anchovies and anchovies, these I really recommend you taste them.