Anchovy cuisine

 

The anchovy can be tasted on many different ways, but it will be always a very tasty product, due its properties and intense flavor.

In the Mediterranean countries it is used traditionally as an exceptional aperitif, accompanied by crispy bread, greased with mature tomato and splashed with olive oil to taste. It is also an usual ingredient in salads, pasta recipes, pizzas or more complex dishes. There are countless combinations.

The fillets of Anxoves of l'Escala, S.A. are pulpy, honeyed and exquisite, with the right balanced salted point. They can be found in the best Catalan and Spanish Restautants.

Welcome to our millenarian anchovy culture!

Anxoves de l'Escala S.A. invites you to enjoy the exquisite flavor of its Mediterranean tradition.

 

Small eggplant pizzas

Small eggplant pizzas

Anchovy coca

Anchovy coca

Friselle, durum wheat bread from the sailors

Friselle, durum wheat bread from the sailors

Baked “galets”

Baked “galets”

Tomato with anchovies

Tomato with anchovies

VENTRESCA SALAD OF TUNA AND ANCHOVIES

VENTRESCA SALAD OF TUNA AND ANCHOVIES

Avocado toast

Avocado toast

Lentils with tomato and anchovies

Anchovies
Lentils with tomato and anchovies

Tomato with anchovies and capers

Anchovies
Tomato with anchovies and capers

Bread with vegetables and anchovies

Anchovies
Bread with vegetables and anchovies

Escarole salad with a light romesco sauce and anchovies

Anchovies, Salad
Escarole salad with a light romesco sauce and anchovies

L’Escala gazpacho

Anchovies, Anxoves
L’Escala gazpacho