Piedmont anchovies in olive oil cannot be missing, to embellish sauces and other recipes. For example the sauce for stuffed eggs, for chicken or calf in Savoyard sauce, or for simple anchovies in green sauce with parsley and hazelnuts!
Campisi makes these "Extra" anchovy fillets with chilli pepper, seasoning them in oak barrels with sea salt. Once they reach maturity they are put in jars one by one in oil with the addition of chilli.
Also known as "The perfect cut", the Tarantello is obtained thanks to the separation of fillets of red tuna meat intermediate between the fatter and the leaner ones. The result is a particular fillet between the meat and the bluefin tuna belly.