Ligurian Salted Anchovies

Ligurian Salted Anchovies (Originally known as Acciughe sotto sale del Mar Ligure) are a special type of salted anchovy caught off the coast of Liguria, processed and preserved by salting using the region's traditional methods. This product is reserved for anchovies caught, processed, and packaged exclusively within a specific geographical area.

It is a product obtained by processing Ligurian Salted Anchovies and then preserving them in salt. Marketable, i.e., mature, products must have certain characteristics. Externally, anchovies should be whole, with some of the very thin skin visible. Their consistency is soft and compact, adhering to the bones. Their color varies depending on the part of the body, ranging from pink to deep brown. Their flavor is dry and salty; their flesh is lean and slightly oily on the palate. The maximum anchovy size is 20 centimeters.

The fishing, processing, and packaging area for Ligurian Salted Anchovies includes the waters facing the Ligurian coast and the territory of the municipalities of the Ligurian Region facing the Tyrrhenian Sea, bordered by the watershed line. The fishing area falls in front of the Ligurian coast, and the traditional "lampara" (reel-net) technique is used. This restriction stems from the requirement that anchovy processing begin within 12 hours of being caught. The fishing period is from April 1 to October 15. Anchovies must be caught using the traditional "lampara" method, in accordance with national and community regulations. Anchovies must be processed no later than 12 hours after being caught. A pre-salting phase of no more than 24 hours is allowed to remove excess blood from the meat. Anchovies are cleaned manually, removing the head and internal organs. The cleaned anchovies are placed in layers in containers suitable for food contact and placed for salting. Each layer is coated with medium-weight table salt. A food-grade disc is placed on the final layer. Maturation (resting) takes 40 to 60 days and is carried out in places where the temperature can be kept constant.

After the first 4-5 days of maturing, the resulting liquid should be replaced with brine. Medium (18-25%) or strong (25-33%) brines are permitted for maturing. Once maturing is complete, the salted anchovies are transferred to cylindrical glass containers called "arbanelle."

The reputation of Ligurian Salted Anchovy and the economic importance of salted anchovy preservation in Liguria are high. The environmental conditions on the side of Liguria facing the Tyrrhenian Sea allow for mild temperatures that guarantee the natural maturation of the product. The sea, with its moderating effect, supports low temperature fluctuations along the coastline, ensuring optimal maturing. The Alps and Apennines, which descend rapidly into the sea, form a valid barrier against cold northern currents and also provide insulating properties for the coastal area.

• Consumption: Salted Ligurian anchovies should be stored in a cool place and should be consumed at least two months after salting. To prepare, remove the anchovies from the water, rinse under cold running water, remove the bones, and dry them.

• Marketing: The product is marketed year-round under the name Ligurian Sea Salted Anchovies. It is sold in glass containers (arbanelle) with a total net weight ranging from 200 to 3000 g. Labeling must include the IGP label in double-sized characters, along with producer information, net weight, and all ingredients used (anchovies, salt, brine). A minimum storage period (not to exceed 24 months) must be specified. Inspections are carried out by the Chambers of Commerce, Industry, Crafts, and Agriculture of Genoa and Liguria Riviera, under the coordination of the Unioncamere Liguria.