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Anchovy Fillets with Chili Peppers, 230g | Ciauru Sicily

Anchovy Fillets in Olive Oil with Chili Pepper – 230 g

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Anchovy Fillets in Olive Oil with Ciauru Chili Pepper combine the intense flavor of Mediterranean anchovies with the lively, slightly spicy note of red chili pepper.

Anchovies (Engraulis encrasicolus), sourced from FAO Area 37 – Mediterranean Sea, are preserved in olive oil with red chili pepper and sea salt to create a flavorful, aromatic, and versatile product.

Perfect for those who love bolder Mediterranean flavors, they can be served on bruschetta, crostini, and appetizers, or used to enhance pasta dishes, spaghetti, pizza, focaccia, salads, and numerous Sicilian recipes.

The chili pepper adds a pleasant spicy note without sacrificing the characteristic flavor of anchovies.

Product Characteristics

Name: Engraulis encrasicolus

FAO Zone: 37

Ingredients: anchovies, olive oil, red chili pepper, sea salt

Net weight: 230 g

Drained weight: 130 g

Storage: 18 months from production date at temperatures not exceeding 10°C. Store refrigerated after opening.

Production plant: Via Marzamemi 7 – 96018 Marzamemi (SR) – IT 915 CE

Average nutritional values ​​per 100 g

Energy: 854 kJ / 204 kcal

Fat: 10.5 g

of which saturated fatty acids: 1.1 g

Carbohydrates: 0 g

of which sugars: 0 g

Protein: 27.4 g

Fiber: 0 g

Salt: 9 g

A spicy touch of Sicily

A product with a bold flavor, designed for those who love the authentic flavors of the Mediterranean. Anchovies combine with red chili pepper to create a specialty ideal for both a gourmet aperitif and to add character to everyday recipes.

Ciauru – the taste of Sicily.

Shipping

  • Italy: free shipping on orders over €89.90; otherwise €8.50.
  • European Union: free shipping on orders over €169.90; otherwise €17.90.
  • Couriers: DHL, TNT, SDA and FedEx, depending on the destination.
  • Timing: orders are handed to the courier within 24/48 working hours; estimated delivery in 3–7 working days.
  • Tracking: you will receive the tracking code by email.

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