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  • ROME, ITALY - 29 JULY 2014: A Honor Guard to the royal tombs of the Pantheon, is here by a portrait of King Victor Emmanuel III (King of Italy from 1900 to 1946), at the National Institute for the Honor Guards to the royal tombs of the Pantheon before a mass to commemorate the death of Umberto I (King of Italy betwen 1878 and 1900) in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4142.jpg
  • ROME, ITALY - 29 JULY 2014: The entrance sign of the National Institute for the Honor Guards to the royal tombs of the Pantheon, is here at its headquarters in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3740.jpg
  • Palermo, Italy - 19 January 2013:  Mayor of Palermo Leoluca Orlando at the Capo Market in Palermo, Italy, on January 19th 2013.
    CIPG_20130119_STERN_Orlando__MG_3745.jpg
  • ROME, ITALY - 29 JULY 2014: A composite exterior view of the Pantheon, where the Honor Guards to the royal tombs by the tomb of King Victor Emmanuel II volunteer, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4565.jpg
  • ROME, ITALY - 29 JULY 2014: Honor Guards to the royal tombs of the Pantheon chat after attending a mass that commemorated the anniversary of the assassination of King Umberto I (King of Italy between 1878 and 1900), at the headquarters of the National Institute for the Honor Guards to the royal tombs at the Pantheon in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4543.jpg
  • ROME, ITALY - 29 JULY 2014: Honor Guards to the royal tombs of the Pantheon step out of the Pantheon after attending a mass that commemorated the anniversary of the assassination of King Umberto I (King of Italy between 1878 and 1900), in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4428.jpg
  • ROME, ITALY - 29 JULY 2014: Honor Guards to the royal tombs of the Pantheon attend a mass that commemorates the anniversary of the assassination of King Umberto I (King of Italy between 1878 and 1900), at the Pantheon in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4311.jpg
  • ROME, ITALY - 29 JULY 2014: The dome of the Pantheon, where the Honor Guard to the royal tombs of the Pantheon volunteer, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4276.jpg
  • ROME, ITALY - 29 JULY 2014: The tomb of King Victor Emmanuel II (First king of Italy, from 1861 to 1878) is here at the Pantheon in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4271.jpg
  • ROME, ITALY - 29 JULY 2014: A flag of the Kingdom of Italy (used between 1861 and 1946) covers the tomb of Umberto I (King of Italy between 1878 and 1900) during a mass to commemorate the anniversary of his assassination, at the Pantheon in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4270.jpg
  • ROME, ITALY - 29 JULY 2014: A portraits of Umberto I (King of Italy from 1878 to 1900) stands here next to his tomb during a mass to commemorate the anniversary of his assassination, at the Pantheon in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4257.jpg
  • ROME, ITALY - 29 JULY 2014: Honor Guard to the royal tombs of the Pantheon stop by the tomb of Umberto I (King of Italy between 1878 and 1900) before the beginning of a mass that commemorate the anniversary of his assassination, at the Pantheon in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4216.jpg
  • ROME, ITALY - 29 JULY 2014: a Honor Guard to the royal tombs of the Pantheon, by the tomb of King Victor Emmanuel II  in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4116.jpg
  • ROME, ITALY - 29 JULY 2014: Honor Guards chat before a mass to commemorate the anniversary of the death of Umberto I (King of Italy between 1878 and 1900), at the National Institute for the Honor Guards to the royal tombs of the Pantheon, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4081.jpg
  • ROME, ITALY - 29 JULY 2014: Pictures of the Royal Family of the House of Savoy hang on a wall  in the office of the National Institute for the Honor Guards to the royal tombs of the Pantheon, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4078.jpg
  • ROME, ITALY - 29 JULY 2014: Honor Guards chat before a mass to commemorate the anniversary of the death of Umberto I (King of Italy between 1878 and 1900), at the National Institute for the Honor Guards to the royal tombs of the Pantheon, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4056.jpg
  • ROME, ITALY - 29 JULY 2014: Pins, medals and signs of the Honor Guards to the royal tombs of the Pantheon, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4037.jpg
  • ROME, ITALY - 29 JULY 2014: The oculus of the Pantheon, which hosts the tombs of Italy’s first king Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita, in Rome, Italy, on July 29th 2014.
    CIPG_20140729_NYT_Pantheon__M3_4004.jpg
  • ROME, ITALY - 29 JULY 2014: Alberto di Maria (29), an event organizer and Honor Guard to the royal tombs of the Pantheon,  covers the tomb of Umberto I (King of Italy from 1878 until his death on July 29th 1900) with the flag of the Kingdom of Italy before  a mass to commemorate the anniversary of his death, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3946.jpg
  • ROME, ITALY - 29 JULY 2014: Honor Guards to the royal tombs of the Pantheon covercover the tomb of Umberto I (King of Italy from 1878 until his death on July 29th 1900) with the flag of the Kingdom of Italy before  a mass to commemorate the anniversary of his death, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3932.jpg
  • ROME, ITALY - 29 JULY 2014: Honor Guards to the royal tombs of the Pantheon unfold the flag of the Kingdom of Italy that will be used to cover the tomb of Umberto I (King of Italy from 1878 until his death on July 29th 1900), before  a mass to commemorate the anniversary of his death, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3908.jpg
  • ROME, ITALY - 29 JULY 2014: Ugo d'Atri, President of the National Institute  for the Honor Guard to the royal tombs of the Pantheon, poses for a portrait by a painting of Victor Emmanuel III (King of Italy between 1900 and 1946) at the headquarters in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3818.jpg
  • ROME, ITALY - 29 JULY 2014: Captain Ugo d'Atri, President of the National Institute for the Honor Guards to the royal tombs of the Pantheon, stands here by the tomb of King Victor Emmanuel II  in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3734.jpg
  • ROME, ITALY - 29 JULY 2014: (L-R) Captain Ugo d'Atri, President of the National Institute for the Honor Guards to the royal tombs of the Pantheon, and Honor Honor Guard Carmelo Raia (22 years old from Agrigento) stand here by the tomb of King Victor Emmanuel II  in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3720.jpg
  • Palermo, Italy - 19 January 2013:  Mayor of Palermo Leoluca Orlando at the Capo Market in Palermo, Italy, on January 19th 2013.
    CIPG_20130119_STERN_Orlando__MG_3774.jpg
  • Palermo, Italy - 19 January 2013:  Mayor of Palermo Leoluca Orlando at the Capo Market in Palermo, Italy, on January 19th 2013.
    CIPG_20130119_STERN_Orlando__MG_3740.jpg
  • ROME, ITALY - 29 JULY 2014: Honor Guards to the royal tombs of the Pantheon chat after attending a mass that commemorated the anniversary of the assassination of King Umberto I (King of Italy between 1878 and 1900), at the headquarters of the National Institute for the Honor Guards to the royal tombs at the Pantheon in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4552.jpg
  • ROME, ITALY - 29 JULY 2014: a Honor Guard to the royal tombs of the Pantheon, walks up the steps of the courtyard of the National Institute for the Honor Guards to the royal tombs of the Pantheon, before a mass to commemorate the death of Umberto I (King of Italy betwen 1878 and 1900) in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4126.jpg
  • ROME, ITALY - 29 JULY 2014: Photographs of the Umberto II (center and right), the last king of Italy, together with a photograph of his son Victor Emmanuel of the House of Savoy during a visit to Pope John Paul II, are here at the National Institute for the Honor Guards to the royal tombs of the Pantheon, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4043.jpg
  • ROME, ITALY - 29 JULY 2014: Knight Pietro Rin, a Honor Guard to the royal tombs of the Pantheon, stands by the tomb of King Umberto I as tourists sign the guestbook and photograph, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_4007.jpg
  • ROME, ITALY - 29 JULY 2014: Exterior view of the Pantheon, where the Honor Guards to the royal tombs by the tomb of King Victor Emmanuel II volunteer, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3869.jpg
  • ROME, ITALY - 29 JULY 2014: Interior of National Institute for the Honor Guards of the real tombs of  the Pantheon, devoted to the Royal House of Savoy which ruled the Kingdom of Italy from 1861 to the end of World War II, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3805.jpg
  • ROME, ITALY - 29 JULY 2014: Interior of the office of Captain Ugo d'Atri, President of the National Institute for the Honor Guards of the real tombs of  the Pantheon, devoted to the Royal House of Savoy which ruled the Kingdom of Italy from 1861 to the end of World War II, in Rome, Italy, on July 29th 2014. The Italian flag shown here is the variant of the Kingdom of Italy adopted in 1861, the year of its unification.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3802.jpg
  • ROME, ITALY - 29 JULY 2014: Interior of the office of Captain Ugo d'Atri, President of the National Institute for the Honor Guards of the real tombs of  the Pantheon, devoted to the Royal House of Savoy which ruled the Kingdom of Italy from 1861 to the end of World War II, in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3799.jpg
  • ROME, ITALY - 29 JULY 2014: (L-R) Honor Guards to the royal tombs of the Pantheon Alberto di Maria (29), an event organizer, and Franca Sciaraffia, a retired university professor, pose for a portrait at the National Institute for the Honor Guardsto the royal tombs of the Pantheon in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3763.jpg
  • ROME, ITALY - 29 JULY 2014: Carmelo Raia (22 years old from Agrigento, Sicily), stands here as a Honor Guard to the royal tombs of the Pantheon, by the tomb of King Victor Emmanuel II  in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3711.jpg
  • ROME, ITALY - 29 JULY 2014: Carmelo Raia (22 years old from Agrigento, Sicily), stands here as a Honor Guard to the royal tombs of the Pantheon, by the tomb of King Victor Emmanuel II  in Rome, Italy, on July 29th 2014.<br />
<br />
The National Institute for the Honor Guards to the royal tombs of the Pantheon is a monarchic-oriented whose goal is to watch over the royal tombs at the Pantheon. Italy’s first king, Vittorio Emanuele II and his son Umberto I, as well as Umberto's wife Queen Margherita are entombed in the Pantheon.
    CIPG_20140729_NYT_Pantheon__M3_3683.jpg
  • Palermo, Italy - 19 January 2013:  Mayor of Palermo Leoluca Orlando at the Capo Market in Palermo, Italy, on January 19th 2013.
    CIPG_20130119_STERN_Orlando__MG_3744.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 - 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: 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: 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: 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: 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", 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: 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: 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: 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: 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: 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 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: 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) 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) 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: 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: 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. 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) 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) 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: (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: (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 - 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: 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 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: 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: 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: 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: 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: 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: 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: 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 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: 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 - 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 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: 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: 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: 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", 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 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: 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", 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 />
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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: 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
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