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  • PISCIOTTA, ITALY - 22 APRIL 2018: A chestnut wood barrel used for salting the Menaica anchovies in the traditional manner is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) pulls the head and entrails of the fished alici di Menaica (Menaica anchovies) on his fishing boat in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Menaica anchovies are seen in the processing workshop of Donatella Marino and her husband Vittorio Rimbardo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Desalted alici di Menaica (Menaica anchovies) in olive oil are sold here at the "Alici di Menaica" store owned by Donatella Marina and her husband Vittorio Rimbaldo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of the "Alici di Menaica" store and processing workshop, walks up the stairs to go to Sunday mass in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", poses for a portrait in front of the store front by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A view of the historical center of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) prepares the Menaica net as he gets ready to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", poses for a portrait in front of the store front by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: (L-R) Fishermen Vittorio Rimbaldo (56) and his son Marco (26) prepare their fishing boat before going out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing. (26) prepare their fishing boat before going out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica,
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: (L-R) Fishermen Vittorio Rimbaldo (56) and his son Marco (26) drive their fishing boat ro go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Marco Rimbaldo (26), the son of fisherman Vittorio Rimbaldo (56) drives the family fishing boat to go out fishing alici di Menaica (Menaica anchovies) with his father in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Products made with alici di Menaica (Menaica anchovies) are sold here at the "Alici di Menaica" store owned by Donatella Marina and her husband Vittorio Rimbaldo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) pulls a rope before starting fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: A fishing boat belonging to fishermen to Pisciotta is seen here going out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) is seen here on his fishing boat as he gets ready to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Menaica anchovies are seen in the processing workshop of Donatella Marino and her husband Vittorio Rimbardo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Salted Menaica anchovies are seen in the processing workshop of Donatella Marino and her husband Vittorio Rimbardo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Salted alici di Menaica (Menaica anchovies) are packed in PVC containers in the processing workshop of "Alici di Menaica", owned by the Donatella Marino and her husband Vittorio Rimbaldo, in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A terracotta container with salted Alici di Menaica (Menaica anchovies) is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A chestnut wood barrel used for salting the Menaica anchovies in the traditional manner is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: An elderly woman goes to Sunday mass in the church of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", salts the Menaica anchovies in her processing workshop in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", alternates layers of Menaica anchovies with layers of salt in a terracotta container here in her processing workshop in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A view of the harbor of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Men are seen here in front of a cafe in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: An elderly man enters his car in the historical center of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018:  Fisherman Vittorio Rimbaldo (56) prepares the Menaica net as he gets ready to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) drives his fishing boat to go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: A caugh anchovy is seen here in the Menaica net on Vittorio Rimbaldo's fishing boat in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing. is seen here in the Menaica net on Vittorio Rimbaldo's fishing boat in Pisciotta, Italy, on April 21st 2018.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) is seen here on his fishing boat after throwing the Menaica net used to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) pulls the Menaica net to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: The Menaica net, used to fish alici di Menaica (Menaica anchovies) is seen here as it is thrown in the sea by fisherman Vittorio RImbaldo in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) pulls the Menaica net to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: (L-R) Fishermen Vittorio Rimbaldo (56) and his son Marco (26) pull a net together with other fishermen from Pisciotta before starting fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) drives his fishing boat to go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Menaica anchovies are seen in the processing workshop of Donatella Marino and her husband Vittorio Rimbardo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Daily orders, products and a scale are seen here in the "Alici di Menaica" processing workshop, owned by Donatella Marino and her husband Vittorio Rimbaldo, in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: An EU regulated PVC container with salted Alici di Menaica (Menaica anchovies), with a rock used to pressure the layers of anchovies and salt, is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A chestnut wood barrel used for salting the Menaica anchovies in the traditional manner is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A girl run by the harbour of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A view of the harbor of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A man paints a pedal boat in the harbour of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", is seen here by her store front by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: The store front of "Alici di Menaica" of Donatella Marinain, both a store selling anchovies products and a processing workshop, is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A rock used as a weight is seen here on top of a terracotta container with layers of Menaica anchovies and salt in the processing workshop of Donatella Marino and her husband Vittorio Rimbardo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", alternates layers of Menaica anchovies with layers of salt in a terracotta container here in her processing workshop in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A terracotta container with layers of Menaica anchovies and salt is seen here the processing workshop of Donatella Marino and her husband Vittorio Rimbardo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", is seen here in her processing workshop cleaning the anchovies (by removing the head and entrails) fished by her husband Vittorio Rimbaldo the night before in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A view of a historical building in the historical center of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: The facade of a building is seen here in the main square of the historical center of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Narrow streets are seen here in the historical center of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Two elderly men are seen here in the main square in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fished alici di Menaica (Menaica anchovies) are seen here on the fishing boat of fishermen Vittorio Rimbaldo(56) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fished alici di Menaica (Menaica anchovies) are seen here on the fishing boat of fishermen Vittorio Rimbaldo(56) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: A caugh anchovy is seen here in the Menaica net on Vittorio Rimbaldo's fishing boat in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) pulls the head and entrails of the fished alici di Menaica (Menaica anchovy) on his fishing boat in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) is seen here on his fishing boat as he gets ready to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Marco Rimbaldo (26) is seen here at the counter of the "Alici di Menaica" store owned by his parents Donatella Marina and Vittorio Rimbaldo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: An EU regulated PVC container with salted Alici di Menaica (Menaica anchovies), with a rock used to pressure the layers of anchovies and salt, is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A chestnut wood barrel used for salting the Menaica anchovies in the traditional manner is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A terracotta container with layers of Menaica anchovies and salt is seen here next to the anchovies in the processing workshop of Donatella Marino and her husband Vittorio Rimbardo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Local residents of Pisciotta are seen by a cafe in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) is seen here on his fishing boat as he gets ready to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: The Menaica net, used to fish alici di Menaica (Menaica anchovies) is seen here in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: A holy card of Saint Andrew, the patron saint of fishermen, is seen here on the fishing boat of Vittorio Rimbaldo as he goes out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: A detail of the Menaica net used by fisherman Vittorio Rimbaldo to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Rocks used as weights are seen here on top of the PVC containers packed with salted alici di Menaica (Menaica anchovies) in the processing workshop of "Alici di Menaica", owned by the Donatella Marino and her husband Vittorio Rimbaldo, in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A terracotta container with salted Alici di Menaica (Menaica anchovies) is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A terracotta container with salted Alici di Menaica (Menaica anchovies), with a rock used to pressure the layers of anchovies and salt, is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: The "colatura" of alici di Menaica (Menaica anchovies) is sold here at the "Alici di Menaica" store owned by Donatella Marina and her husband Vittorio Rimbaldo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A man paints his boat near the harnour of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Fishing boats used to fish alici di Menaica (Menaica anchovies) are seen here in the harbour of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", is seen here in her processing workshop cleaning the anchovies (by removing the head and entrails) fished by her husband Vittorio Rimbaldo the night before in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", is seen here in her processing workshop cleaning the anchovies (by removing the head and entrails) fished by her husband Vittorio Rimbaldo the night before in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A man walks in the narrow streets of the historical center of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: An elderly man is seen here on his balcony in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A view of the historical center of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: An anchovy is seen here caught in the Menaica net pulled by fisherman Vittorio Rimbaldo (56) on his fishing boat in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: The interior of the cockpit of Vittorio Rimbaldo's fishing boat, with a holy card of Saint Andrew (the patron saint of fishermen) is seen here in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) drives his fishing boat to go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", is seen here in her processing workshop cleaning the anchovies (by removing the head and entrails) fished by her husband Vittorio Rimbaldo the night before in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", is seen here in her processing workshop cleaning the anchovies (by removing the head and entrails) fished by her husband Vittorio Rimbaldo the night before in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: A view of the historical center of Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: The Menaica net, used to fish alici di Menaica (Menaica anchovies) is seen here in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) pulls the Menaica net to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: (L-R) Fishermen Vittorio Rimbaldo (56) and his son Marco (26) drive their fishing boat ro go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • MONTECORICE, ITALY - 14 FEBRUARY 2018: Franco Alfieri (Democratic Party, PD, Partito Democratico), a candidate running for the Chamber of Deptuies in the 2018 Italian General Elections, says goodbye to his supporters after rallying in the Council Chamber in Montecorice, Italy, on February 14th 2018.<br />
<br />
Montecorice is part of the electoral college of Agropoli, in the Campania region (southern Italy) in which Franco Alfieri (Democratic Party, PD, Partito Democratico), politically active for the past 30 years, is running agains the 28-years old Alessia d'Alessandro (Five Stars Movement, M5S, Movimento 5 Stelle).<br />
<br />
The 2018 Italian general election is due to be held on 4 March 2018 after the Italian Parliament was dissolved by President Sergio Mattarella on 28 December 2017.<br />
Voters will elect the 630 members of the Chamber of Deputies and the 315 elective members of the Senate of the Republic for the 18th legislature of the Republic of Italy, since 1948.Santa<br />
<br />
The 2018 Italian general election is due to be held on 4 March 2018 after the Italian Parliament was dissolved by President Sergio Mattarella on 28 December 2017.<br />
Voters will elect the 630 members of the Chamber of Deputies and the 315 elective members of the Senate of the Republic for the 18th legislature of the Republic of Italy, since 1948.
    CIPG_20180213_NYT_Agropoli_M3_2668.jpg
  • AGNONE DI CILENTO (MONTECORICE), ITALY - 14 FEBRUARY 2018: A man walks on the waterfront of Agnone Cilento (Montecorice), the town that will host a rally by Franco Alfieri (Democratic Party, PD, Partito Democratico), a candidate running for the Chamber of Deptuies in the 2018 Italian General Elections, in Agnone di Cilento (Montecorice), Italy, on February 14th 2018.<br />
<br />
Montecorice is part of the electoral college of Agropoli, in the Campania region (southern Italy) in which Franco Alfieri (Democratic Party, PD, Partito Democratico), politically active for the past 30 years, is running agains the 28-years old Alessia d'Alessandro (Five Stars Movement, M5S, Movimento 5 Stelle).<br />
<br />
The 2018 Italian general election is due to be held on 4 March 2018 after the Italian Parliament was dissolved by President Sergio Mattarella on 28 December 2017.<br />
Voters will elect the 630 members of the Chamber of Deputies and the 315 elective members of the Senate of the Republic for the 18th legislature of the Republic of Italy, since 1948.Santa<br />
<br />
The 2018 Italian general election is due to be held on 4 March 2018 after the Italian Parliament was dissolved by President Sergio Mattarella on 28 December 2017.<br />
Voters will elect the 630 members of the Chamber of Deputies and the 315 elective members of the Senate of the Republic for the 18th legislature of the Republic of Italy, since 1948.
    CIPG_20180213_NYT_Agropoli_M3_1892.jpg
  • AGNONE DI CILENTO (MONTECORICE), ITALY - 14 FEBRUARY 2018: A view of the port of Agnone Cilento (Montecorice), the town that will host a rally by Franco Alfieri (Democratic Party, PD, Partito Democratico), a candidate running for the Chamber of Deptuies in the 2018 Italian General Elections, in Agnone di Cilento (Montecorice), Italy, on February 14th 2018.<br />
<br />
Montecorice is part of the electoral college of Agropoli, in the Campania region (southern Italy) in which Franco Alfieri (Democratic Party, PD, Partito Democratico), politically active for the past 30 years, is running agains the 28-years old Alessia d'Alessandro (Five Stars Movement, M5S, Movimento 5 Stelle).<br />
<br />
The 2018 Italian general election is due to be held on 4 March 2018 after the Italian Parliament was dissolved by President Sergio Mattarella on 28 December 2017.<br />
Voters will elect the 630 members of the Chamber of Deputies and the 315 elective members of the Senate of the Republic for the 18th legislature of the Republic of Italy, since 1948.Santa<br />
<br />
The 2018 Italian general election is due to be held on 4 March 2018 after the Italian Parliament was dissolved by President Sergio Mattarella on 28 December 2017.<br />
Voters will elect the 630 members of the Chamber of Deputies and the 315 elective members of the Senate of the Republic for the 18th legislature of the Republic of Italy, since 1948.
    CIPG_20180213_NYT_Agropoli_M3_2132.jpg
  • AGROPOLI (SA) - 4 FEBBRAIO 2018: Carmine Parisi (28), ex militante del PD cacciato dal Partito Democratico per aver denunciato le speculazioni edilizie nella zona del cilento e aver posto interrogativi sull'ex sindaco di Agropoli Franco Alfieri, ora candidato alla Camera dei Deputati nel collegio uninominale di Agropoli (Campania), è qui in posa per un ritratto ad Agropoli (SA) il 4 febbraio 2018.<br />
<br />
Le elezioni politiche italiane del 2018 per il rinnovo dei due rami del Parlamento – il Senato della Repubblica e la Camera dei deputati – si terranno domenica 4 marzo 2018. Si voterà per l'elezione dei 630 deputati e dei 315 senatori elettivi della XVIII legislatura. Il voto sarà regolamentato dalla legge elettorale italiana del 2017, soprannominata Rosatellum bis, che troverà la sua prima applicazione<br />
<br />
###<br />
<br />
AGROPOLI, ITALY - 4 FEBRUARY 2018: Carmine Parisi (28), former activist of the Democratic Party (PD / Partito Democratico) expelled from the party after denouncing the urban speculation in the Cilento region and questioning the actions of Franco Alfieri - former mayor of Agropoli and chief of staff of the governor of the Campania region Vincenzo De Luca, now running for a seat in the Chamber of Deputies in the 2018 Italian General Elections - poses for a portrait in Agropoli, Italy, on February 4th 2018.<br />
<br />
The 2018 Italian general election is due to be held on 4 March 2018 after the Italian Parliament was dissolved by President Sergio Mattarella on 28 December 2017.<br />
Voters will elect the 630 members of the Chamber of Deputies and the 315 elective members of the Senate of the Republic for the 18th legislature of the Republic of Italy, since 1948.
    CIPG_20180204_ELE2018_PD-Campania_M3...jpg
  • AGROPOLI (SA) - 4 FEBBRAIO 2018: Carmine Parisi (28), ex militante del PD cacciato dal Partito Democratico per aver denunciato le speculazioni edilizie nella zona del cilento e aver posto interrogativi sull'ex sindaco di Agropoli Franco Alfieri, ora candidato alla Camera dei Deputati nel collegio uninominale di Agropoli (Campania), è qui in posa per un ritratto ad Agropoli (SA) il 4 febbraio 2018.<br />
<br />
Le elezioni politiche italiane del 2018 per il rinnovo dei due rami del Parlamento – il Senato della Repubblica e la Camera dei deputati – si terranno domenica 4 marzo 2018. Si voterà per l'elezione dei 630 deputati e dei 315 senatori elettivi della XVIII legislatura. Il voto sarà regolamentato dalla legge elettorale italiana del 2017, soprannominata Rosatellum bis, che troverà la sua prima applicazione<br />
<br />
###<br />
<br />
AGROPOLI, ITALY - 4 FEBRUARY 2018: Carmine Parisi (28), former activist of the Democratic Party (PD / Partito Democratico) expelled from the party after denouncing the urban speculation in the Cilento region and questioning the actions of Franco Alfieri - former mayor of Agropoli and chief of staff of the governor of the Campania region Vincenzo De Luca, now running for a seat in the Chamber of Deputies in the 2018 Italian General Elections - poses for a portrait in Agropoli, Italy, on February 4th 2018.<br />
<br />
The 2018 Italian general election is due to be held on 4 March 2018 after the Italian Parliament was dissolved by President Sergio Mattarella on 28 December 2017.<br />
Voters will elect the 630 members of the Chamber of Deputies and the 315 elective members of the Senate of the Republic for the 18th legislature of the Republic of Italy, since 1948.
    CIPG_20180204_ELE2018_PD-Campania_M3...jpg
  • ACCIAROLI, ITALY - 14 SEPTEMBER 2018: Giuseppe Vassallo (95) poses for a portrait in his home in Acciaroli, a small fishing village in the municipality of Pollica, Italy, on September 14th 2018. Giuseppe Vassallo was an Italian Navy official during WWII. At age 86, 8 years ago, Mr Vassallo had multiple sex affairs to overcome his depression following his wife's death. He was a testimonial of the Acciaroli's mediterranean diet and lifestyle during Expo 2015, the Universal Exposition hostel in Milan last year.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20180914_DE-VOLKSKRANT_Acciarol...jpg
  • ACCIAROLI (POLLICA), ITALY - 5 OCTOBER 2016: (R-L) 93-years-old Amina Fedullo hugs her 100-years-old husband Antonio Vassallo in their home in Acciaroli, a hamlet in the municipality of Pollica, Italy, on October 5th 2016. Mrs Fedullo was a farmer her entire life, while Mr Vassallo was a soldier in Italy's military forces in the Italian East Africa, the Italian colony in the Horn of Africa. They've been married for 66 years.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20161005_NYT-Longevity_5M3_0334.jpg
  • ACCIAROLI (POLLICA), ITALY - 5 OCTOBER 2016:  94-years-old Giuseppe Vassallo poses for a portrait in his house in Acciaroli, a hamlet in the municipality of Pollica, Italy, on October 5th 2016. Giuseppe Vassallo was an Italian Navy official during WWII. At age 86, 8 years ago, Mr Vassallo had multiple sex affairs to overcome his depression following his wife's death. He was a testimonial of the Acciaroli's mediterranean  diet and lifestyle during Expo 2015, the Universal Exposition hostel in Milan last year.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20161005_NYT-Longevity_5M3_0007.jpg
  • ACCIAROLI, ITALY - 14 SEPTEMBER 2018: A bicycle is parked here in a street of Acciaroli, a small fishing village in the municipality of Pollica, Italy, on September 14th 2018.<br />
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To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    SMAS_20180914_DE-VOLKSKRANT_Acciarol...jpg
  • PIOPPI, ITALY - 14 SEPTEMBER 2018: (L-R) Giovanna (87) and Maria (92) pose for a portrait in Pioppi, Italy, on September 14th 2018.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20180914_DE-VOLKSKRANT_Acciarol...jpg
  • ACCIAROLI, ITALY - 14 SEPTEMBER 2018: A view of Acciaroli and its seafront in Acciaroli, a small fishing village in the municipality of Pollica, Italy, on September 14th 2018.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20180914_DE-VOLKSKRANT_Acciarol...jpg
  • ACCIAROLI, ITALY - 14 SEPTEMBER 2018: Giuseppe Vassallo (95) poses for a portrait in his home in Acciaroli, a small fishing village in the municipality of Pollica, Italy, on September 14th 2018. Giuseppe Vassallo was an Italian Navy official during WWII. At age 86, 8 years ago, Mr Vassallo had multiple sex affairs to overcome his depression following his wife's death. He was a testimonial of the Acciaroli's mediterranean diet and lifestyle during Expo 2015, the Universal Exposition hostel in Milan last year.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20180914_DE-VOLKSKRANT_Acciarol...jpg
  • ACCIAROLI, ITALY - 14 SEPTEMBER 2018: Giuseppe Vassallo (95) poses for a portrait in his home in Acciaroli, a small fishing village in the municipality of Pollica, Italy, on September 14th 2018. Giuseppe Vassallo was an Italian Navy official during WWII. At age 86, 8 years ago, Mr Vassallo had multiple sex affairs to overcome his depression following his wife's death. He was a testimonial of the Acciaroli's mediterranean diet and lifestyle during Expo 2015, the Universal Exposition hostel in Milan last year.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20180914_DE-VOLKSKRANT_Acciarol...jpg
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