Our anchovies are immersed in olive oil, to preserve their flavor and freshness.
The tender meat and the characteristic and appetizing taste make them an inevitable ingredient in the pantry of every Italian cuisine as we can find them in one or more recipes of each Italian region.
There is a corner of our Sicilian land, laced with an inlet, sandy shores and gently sloping hills overlooking the sea, which welcomed the Phoenicians, Romans, Byzantines, Arabs, Normans and Spaniards, in a process of events linked to the wealth of the territory.
This place is the land of Solunto, delimited by the Eleuterio and Milicia rivers and by Mount Zafferano, where Aspra rises, whose fortune has been, and is, strictly connected to maritime activities.
Flott was born and raised in Aspra, a seaside village where the whole economy is concentrated on the processing of fish, from which the major salting experts for the anchovy conservation come today.