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Calabraittica, an artisan fish canning company, is located in Anoia, a small, quaint town in the province of Reggio Calabria.
From their grandparents, who after World War II sold anchovies and sardines in those mountain villages unreachable for fishermen, the brothers Mimmo and Felice Alvaro have gained experience that has made their workshop a company today.
We are pround of:
From the very traditional salted anchovies to the fine fillets in extra virgin olive oil, from whole anchovies with chilli pepper to fillets of stockfish, for a range of products unique in its kind.
The flagship of the production are the I TERRITORIALI, fillets of anchovies wisely combined with the key products of our territory: ‘Nduja di Spilinga, Cipolla Rossa di Tropea I.G.P. and Bergamotto di Calabria. Three different products that express the strong link with their land, extraordinary in taste and raw materials.
We are proud to be able to work with the Alacce di Lampedusa Presidio Slow Food, the particular Sardinella Aurita that lives only in the beautiful seas of Lampedusa.
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Calabraittica makes the difference above all in the way it sees its relationship with the sea: the fish is caught with sustainable methods, with low environmental impact, respecting the marine environment.
The way the fish is selected, the amount of salt, the weight of the press, the maturation times… everything contributes to the art of seasoning, one of the secrets of the quality of Calabraittica’s products!
Short supply chain and tradition, recognizable features in the rustic appearance and natural colors of the fish: the bright silver of the livery is a sign of the freshness of the catch and the craftsmanship of the work, made entirely by hand.