Callipo Filetti di Alici all'Olio Extravergine di Oliva e Peperoncino celebrates the rich flavours of Mediterranean anchovies through a traditional Italian seafood preparation enhanced by extra virgin olive oil and hot Calabrian chili.

Crafted using anchovies of the species Engraulis encrasicolus, caught in the Mediterranean Sea's FAO 37 fishing area, this distinctive specialty showcases the flavour of carefully prepared salt-cured fish.

The anchovies are processed entirely by hand in Sicily, reflecting the traditional methods associated with Mediterranean seafood preservation.

Careful manual preparation helps preserve the characteristic appearance and texture of the fillets.

Salt curing develops the anchovies' pronounced savoury character, creating the concentrated flavour for which this traditional seafood delicacy is prized.

The prepared fillets are preserved in extra virgin olive oil, which complements their rich marine flavour and provides a rounded, harmonious mouthfeel.

Hot Calabrian chili peppers, representing 3% of the recipe, introduce a distinctive spicy accent that enhances the anchovies' savouriness.

The result is an appealing combination of intense seafood flavour, extra virgin olive oil richness and the lively heat associated with southern Italian peperoncino.

Conveniently presented in a 75g glass jar, the anchovy fillets are ready to enjoy as an antipasto or to incorporate into Mediterranean-inspired recipes.

Their concentrated flavour makes them particularly effective in simple preparations featuring artisan bread, tomatoes, olives, capers, garlic and extra virgin olive oil.

They are equally suited to traditional Italian pasta sauces, pizza toppings and vegetable preparations, where a small quantity can provide remarkable depth.

Distributed by the historic Callipo company, founded in Calabria in 1913, these hand-prepared anchovy fillets bring together the seafood traditions of Sicily and the celebrated spicy flavours of Calabria.

For enthusiasts of authentic Italian cuisine, they offer a distinctive gourmet pantry ingredient that transforms everyday dishes into flavourful Mediterranean creations.

• Mediterranean Anchovy Fillets: Made using anchovies of the species Engraulis encrasicolus, caught in FAO fishing area 37.
• Hand-Prepared in Sicily: Traditional manual processing preserves the distinctive character of these salt-cured fillets.
• Extra Virgin Olive Oil: The fillets are preserved in extra virgin olive oil, rather than ordinary olive oil.
• 3% Hot Calabrian Chili: A lively spicy accent from one of southern Italy's most characteristic culinary ingredients.
• Traditional Salt Curing: Salted anchovies deliver concentrated savoury flavour.
• Distinctive Mediterranean Taste: A rich combination of marine savouriness, olive oil and chili heat.
• Simple Ingredient Declaration: Salted anchovies, extra virgin olive oil and hot Calabrian chili peppers.
• Ready to Enjoy: Ideal for immediate serving or incorporation into cooked dishes.
• Versatile Culinary Ingredient: Excellent for pizza, bruschetta, antipasti, pasta and Mediterranean vegetable preparations.
• Glass Jar Presentation: Each jar contains 75g net weight and 42g drained product.
• Case Format: Supplied in a case of 12 jars.
• Historic Italian Seafood Brand: Distributed by Callipo, a family business established in 1913.

Anchovies have occupied an important place in Mediterranean coastal cuisine for centuries, particularly in Italy, where preserving seafood with salt has long been a valued culinary tradition.

Known in Italian as alici, these small fish are prized for the concentrated savoury flavour developed through careful curing.

Salted anchovy fillets are especially appreciated for their ability to introduce depth and complexity to recipes using relatively few ingredients.

In traditional Italian cooking, they are often combined with olive oil, garlic, capers and tomatoes to create intensely flavoured sauces.

Anchovies are also a familiar component of antipasti and pizza, where their distinctive salinity provides a satisfying contrast to bread, vegetables and cheese.

Callipo uses Mediterranean anchovies caught in FAO fishing area 37, maintaining a connection to the region's maritime food traditions.

The fillets are prepared by hand in Sicily, a region with a longstanding history of fishing and seafood preservation.

The addition of extra virgin olive oil and Calabrian chili brings together several distinctive elements of southern Italian gastronomy.

The resulting preparation celebrates the expressive flavours and straightforward ingredient combinations that define Mediterranean cooking.

Callipo identifies its Mediterranean anchovy fillets as being completely prepared by hand in Sicily.

Traditional manual processing allows careful handling of the delicate fish during preparation.

The fish are preserved through salting, a time-honoured method that contributes to their characteristic intense savouriness.

Their preparation requires attention to the structure of the individual fillets, helping produce a seafood delicacy suitable for both direct serving and culinary applications.

Unlike fresh anchovies, salt-cured anchovy fillets have a concentrated flavour that can be used to season other ingredients.

They are particularly effective in recipes where the fish gradually disperses into warm olive oil, contributing flavour to the entire dish.

They can also be served intact, allowing their appearance and texture to be appreciated as part of an antipasto or seafood platter.

In this spicy variety, the addition of hot Calabrian chili offers a lively contrast to the fillets' traditional savoury character.

Salted Mediterranean Anchovies

The foundation of this specialty is salted Mediterranean anchovy fillets made from Engraulis encrasicolus.

Their naturally rich and concentrated savoury character is central to the recipe.

Extra Virgin Olive Oil

Extra virgin olive oil provides the preserving medium and complements the anchovies' pronounced flavour.

Its smooth, rounded character helps bring balance to the fish's salinity and the chili's heat.

Hot Calabrian Chili Peppers

Calabrian hot chili peppers make up 3% of the recipe, contributing a distinctive spicy character.

Their heat introduces a lively contrast to the savoury anchovies and rich extra virgin olive oil.

A Classic Southern Italian Combination

Together, these ingredients reflect the bold yet uncomplicated flavours associated with southern Italian cuisine.

The anchovies deliver savoury intensity, the olive oil contributes richness, and the chili introduces warmth and spice.

The result is a versatile preparation that can be enjoyed simply or used to create more complex Mediterranean dishes.

Appearance: Salt-cured anchovy fillets preserved in extra virgin olive oil with hot chili pepper.

Aroma: Distinctive cured anchovy aromas complemented by olive oil and chili.

Flavour: Concentrated marine savouriness and pronounced salinity, balanced by extra virgin olive oil and the lively heat of Calabrian chili.

Texture: Tender, delicate fillets that can be served whole or gently incorporated into sauces.

Spiciness: A pronounced hot-pepper accent contributed by 3% Calabrian chili.

Saltiness: High, reflecting the traditional salt-curing process.

Finish: Persistent savoury seafood notes with lingering salt and chili warmth.

Overall Character: An intensely flavoured Mediterranean anchovy specialty combining traditional salt curing, extra virgin olive oil and vibrant southern Italian spice.

Ingredients: Salted anchovies (Engraulis encrasicolus), extra virgin olive oil, hot Calabrian chili peppers (3%).

Anchovy Species: Engraulis encrasicolus.

Fishing Area: FAO 37 — Mediterranean Sea.

Preserving Medium: Extra virgin olive oil.

Calabrian Chili: 3%.

Allergen: Contains fish.

Ingredient Clarification: Salt is part of the declared salted anchovies. The official ingredient list does not specify an additional independent quantity of salt.

Processing Origin: The Mediterranean anchovies are hand-prepared in Sicily, Italy.

Allergen Advisory: This product contains anchovies and is unsuitable for individuals with a fish allergy.

Average nutritional values per 100g of drained product:

• Energy: 1,002 kJ / 240 kcal
• Fat: 16g
• Of Which Saturates: 2.9g
• Carbohydrates: 3.1g
• Of Which Sugars: 0g
• Protein: 21g
• Salt: 15g

Individual Net Weight: 75g.

Individual Drained Weight: 42g.

Nutritional values are declared per 100g of drained product and do not represent the entire jar including all of its preserving oil.

Salt Advisory: This is a traditionally salt-cured product containing 15g of salt per 100g of drained anchovies. Use small quantities as a flavouring ingredient and reduce additional salt in recipes as appropriate.

Callipo Filetti di Alici all'Olio Extravergine di Oliva e Peperoncino is particularly suited to Italian and Mediterranean recipes that benefit from concentrated seafood flavour and a lively spicy accent.

• Spaghetti Aglio, Olio e Alici: Gently warm garlic and anchovy fillets in olive oil before tossing with spaghetti and fresh parsley.
• Pizza alla Marinara Piccante: Arrange small anchovy pieces over tomato sauce, garlic and oregano for a savoury, spicy pizza topping.
• Bruschetta con Alici: Serve on toasted artisan bread with ripe tomatoes, extra virgin olive oil and fresh herbs.
• Spaghetti alla Puttanesca: Incorporate into a sauce featuring tomatoes, olives, capers and garlic, adjusting other seasonings to account for the anchovies' saltiness.
• Italian Antipasto Platter: Present individual fillets alongside roasted peppers, olives, artichokes and crusty bread.
• Caesar Salad Dressing: Use a small portion to create savoury depth, with the chili offering a spicy variation.
• Roasted Vegetables: Add a little to warm olive oil and use to dress roasted cauliflower, broccoli or zucchini.
• Warm Potato Salad: Combine small anchovy pieces with potatoes, parsley, lemon and capers.
• Focaccia with Anchovies: Add small pieces to freshly baked focaccia alongside rosemary or tomatoes.
• Seafood Pasta: Use sparingly to introduce savoury depth to sauces prepared with prawns, clams or other seafood.

Serving Tip: Anchovies are highly concentrated in flavour. Begin with a small quantity, taste the finished dish and adjust additional salt only if necessary.

When incorporating anchovies into warm sauces, gentle heat is sufficient to help them disperse without prolonged frying.

These culinary suggestions are developed by Barrels & Beyond PH and are not direct manufacturer recipes.

The anchovies' pronounced salinity, extra virgin olive oil and Calabrian chili create a distinctive pairing opportunity for fresh white wines, sparkling wines and selected dry rosés.

• Vermentino: Bright citrus, herbal and sometimes saline notes complement anchovy-based pasta and Mediterranean appetizers.
• Etna Bianco: Fresh acidity and an expressive mineral character can accompany anchovies, olive oil and herbs.
• Falanghina: Citrus and floral flavours provide a refreshing contrast to the anchovies' savoury intensity.
• Greco di Tufo: Its firm structure and lively acidity can complement richly flavoured Italian seafood preparations.
• Verdicchio dei Castelli di Jesi: Crisp acidity and subtle savoury nuances pair well with anchovies and olive oil-based pasta.
• Dry Rosé: Fresh fruit and moderate body offer versatility with chili-seasoned antipasti and Mediterranean dishes.
• Prosecco Brut: Lively bubbles and fresh acidity provide an appealing contrast to salty anchovy appetizers.
• Franciacorta Brut: Fine bubbles and a structured, refreshing profile suit elegant seafood-based antipasti.
• Off-Dry Riesling: Gentle sweetness and bright acidity can help soften the perceived heat of Calabrian chili.

Pairing Guidance: The strongest influence on wine selection will be the complete preparation, particularly the amount of chili, tomato, lemon or garlic used.

These wine recommendations are provided by Barrels & Beyond PH and are not manufacturer specifications.

Before Opening: Store in a cool, dry place away from direct sunlight and excessive heat.

After Opening: Refrigerate the remaining anchovy fillets, keeping them covered with oil, as instructed by Callipo.

Use a clean utensil when removing fillets and close the jar securely between uses.

Manufacturer-Stated Shelf Life: 2 years from the date of production.

The actual best-before date printed on the individual jar determines the remaining shelf life of the supplied product.

Important: Callipo's online listing for this specific chili variety instructs refrigeration under oil after opening but does not state a fixed number of days for consumption. Follow the applicable packaging instructions and normal refrigerated-food safety practices.

Callipo's Mediterranean anchovy fillets with Calabrian chili are a distinctive addition to a gourmet pantry, offering concentrated seafood flavour and traditional Italian character.

Their convenient glass-jar presentation makes them useful for everything from effortless antipasti to flavourful pasta sauces.

The combination of hand-prepared anchovies, extra virgin olive oil and spicy Calabrian peppers is particularly appealing to enthusiasts of bold Mediterranean flavours.

For Italian-themed gourmet hampers, they can be paired with artisan pasta, olives, preserved tomatoes, capers and other premium pantry ingredients.

They are also an interesting gift for home cooks who appreciate authentic regional Italian ingredients and enjoy experimenting with savoury recipes.

Whether served simply with crusty bread or incorporated into a traditional Italian dish, these anchovy fillets bring a distinctive taste of the Mediterranean to the table.

• BBPH Product Name: Callipo Filetti di Alici all'Olio Extravergine di Oliva e Peperoncino
• Manufacturer Product Name: Filetti di Alici g.75 all'Olio Extravergine di Oliva e Peperoncino
• Brand: Callipo
• Manufacturer / Distributor: Giacinto Callipo Conserve Alimentari S.r.l.
• Company Location: Pizzo, Calabria, Italy
• Country of Processing: Italy
• Processing Region: Sicily
• Production Establishment: IT 1294 CE
• Product Type: Salted Mediterranean Anchovy Fillets in Extra Virgin Olive Oil with Hot Chili
• Anchovy Species: Engraulis encrasicolus
• Fishing Area: FAO 37 — Mediterranean Sea
• Preserving Medium: Extra Virgin Olive Oil
• Hot Calabrian Chili: 3%
• Preparation: Salted and Hand-Prepared Anchovy Fillets
• Flavour Profile: Intense Marine Savouriness, Extra Virgin Olive Oil, Calabrian Chili Heat
• Texture: Tender Salt-Cured Anchovy Fillets
• Individual Packaging: Glass Jar
• Individual Net Weight: 75g
• Individual Drained Weight: 42g
• Selling Format: Case of 12 Glass Jars
• Total Case Net Weight: 900g
• Total Case Drained Weight: 504g
• Allergen: Fish
• Salt Content: 15g per 100g Drained Product
• Manufacturer-Stated Shelf Life: 2 Years from Production
• Before Opening: Store in a Cool, Dry Place
• After Opening: Refrigerate and Keep Covered in Oil
• Suggested Culinary Uses: Pasta, Pizza, Bruschetta, Antipasti, Salads, Vegetable Dishes

Callipo is a historic Italian seafood company founded in 1913 by Giacinto Callipo in Pizzo, Calabria.

The family business built its reputation through careful seafood selection and traditional preservation techniques, particularly in its well-known tuna preparations.

Across generations, the company has developed a diverse portfolio of premium Italian seafood specialties while maintaining its connection to regional culinary traditions.

Its range includes tuna fillets, anchovies, mackerel, bottarga and other preserved seafood products.

The Mediterranean anchovy collection reflects the brand's appreciation for traditional seafood preparation, with fillets carefully processed by hand in Sicily.

Through its longstanding history and dedication to preserving the flavours of Italian coastal cuisine, Callipo offers distinctive pantry specialties suited to both everyday cooking and refined entertaining.