Acciughe sotto sale del Mar Ligure Igp

In the Ligurian Region, anchovies from the Ligurian Sea have always been known as "Pan do mâ", i.e. “bread from the sea,” because they are the primary source of nutrition for predatory fish and “pesce azzurro”. This product has had one of the highest consumption and production rates in the region since medieval times, when anchovies were a tradable commodity in Piedmont. In 1100, the preservation technique of curing and seasoning them in salt was perfected. This practice is decidedly ancient, as a number of historical documents will confirm (see Statuti comunali -Municipal Statutes).

 

Consumption

The salted anchovy from the Ligurian Sea, , is traditionally served as an hors d’oeuvre, particularly in the city of Genoa. It is arranged on a plate, covered in oil, and sprinkled with oregano and garlic. With this type of preparation, the anchovies should be left to marinate and eaten some hours later.

Identification

The label above the “arbanelle” or preserving jars, should display the words, in letters double the size of lettering on the jar, "Acciughe sotto sale del Mar Ligure I.G.P. Indicazione Geografica Protetta" (salt-cured anchovies from the Ligurian Sea P.G.I. Protected Geographical Indication). The same label should also display the name, type of company, address of the producer, the packers, as well as the net weight of the drained product. The words "Indicazione di origine protetta," may be repeated on other parts of the container or on the label in the form of the acronym "I.G.P". The composition of the brine and other ingredients used must be listed: anchovies from the Ligurian Sea, water and salt. The packing and expiry dates must also be included on the container. The expiry date must not be more than 24 months from the packing date. Finally, the label must always display the graphic symbol.

 

 

 

I.D. card

Type
Anchovies cured and preserved in salt.
Description
A typical variety of the species Engraulis encrasicolus L. These fish are migratory, travel in groups, and are on the move between spring and autumn. They begin to lay eggs in May, reaching peak levels in September, when swimming close to the Ligurian Coast. In the winter, they stay at a depth of between 100 and 150 meters.
Characteristics
The Engralius encrasicolus L. is characterized by a colour that varies from pink to intense brown, depending on the portion of the body, and a length of 12/13 cm to a maximum of 20 cm. When the fish are sold, they are whole, and the soft thin skin still visible in some places, while the filets are soft and attached to the bones. The flavour is dry, intensely savoury and sharp. The flesh is lean with very little oily taste.
Area of production
These anchovies are produced along the strip of the Mediterranean known as the “Ligurian Sea,” which from northwest to northeast is bordered by the Ligurian-Tuscan coastline, from Ventimiglia to Piombino; from the south-east by the Tyrrhenian Sea to the connecting line that runs from the Promontory of Piombino – the Island of Elba – Island of Capraia - Cape Corso and the south-east to the line that joins Ventimiglia to Cape Corso. The anchovies are processed in those municipalities in the Ligurian Region that lie along the part of the Tyrrhenian Sea bordered by the water divide line.
Selling period
All year round.
Normative references
On November 22, 2007, the I.G.P., protected geographical indication, was published in the Official Journal of the European Union (G.U.C.E.) - series C, the registration application, pursuant to Article 6 of the European Community Regulation number 510/2006; European Community Regulation number 776 of 2008, was published in the Italian Republic Official Journal (G.U.R.I.) of August 4, 2008.