“… I am not describing the production, instead I want to continue telling what it is for me.
The words of the book Come to Italy with me of my friend Massimo Bottura come to me: in one passage he says “my muscles are made of Parmigiano Reggiano and balsamic vinegar flows in my veins”. I say that my muscles are made of salted anchovies and in my blood flows of traditional anchovies from Cetara, the same flow that flows in the veins of my son Gaetano that I see little in the arms of my grandfather who corrected the flavor of traditional spaghetti with lemon drops directly on the bites. ” Cit. Pasquale Torrente