CURIOSITY ABOUTAnchovy fillets

Anchovies, acciughe or bagigi (when having small size) are just some of the names used in the Marineria of Veneto and Emilia Romagna to identify these delicious pelagic fish which find the peak of their gastronomic value in marinating from «fresh». Medusa processes fresh anchovies mostly coming from the port of Chioggia.