The Fisherman of Pisciotta

The fisherman below use the ancient menaica (Ma-NIGH-ica) nets. When anchovies are caught in this type of net, they struggle and bleed until the fisherman twist off their necks to detach them. The bleeding is believed to enhance the flavor of the fish producing anchovies that are pink and firm. These fish are highly valued and expensive since this type of sustainable fishing is more labor intensive and produces smaller catches.

Menaica Net

The modern cianciola (chan-CHO-la) nets are closed nets that are more efficient and catch more fish but have reduced the anchovy population significantly. The fish are pulled from the water and suffocate. Hours later their heads are removed and the bodies salted.

Fisherman like Andrea Fariello, Pasquale and Raffaele Cammarano and Carmine Giaquinto use the menaica and are held in high esteem by Slow Food Presidium.

Marina di Pisciotta

A'Tartana
Via Lungomare, 31
84066 Marina di Pisciotta (SA)
Campania
Italy
tel: +39-0974-973024
Proprietors / chefs: Donatella Marino and Vittorio Rambaldo
Anchovy specialties.
Recommended by Slow Food.