Talatta Anchovies in Olive Oil Jam-Honey-Syrups pastries and tarts or spread

pastries and tarts or spread on croissants

Milk: Sheep

It is garnet-hued with flecks of orange

Grand Cru bitter chocolate made with cocoa beans from South America

Talatta Anchovies in Olive Oil Jam-Honey-Syrups pastries and tarts or spreadDescription Talatta, the name the ancient Greeks gave the sea, is a third generation family run company based in Sciacca, Sicily, and are known for their attention to detail. Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand cleaned and washed in brine, before being cured in sea salt for up to 12 months. The anchovies are then filleted by hand and packed into tins. Eat as is, or in pasta or pizza. Try melting a few into