La Menaica
An ancient tradition that still lives today.
Fishing with the “menaica” is not just a working method: it is a centuries-old tradition of the Cilento region, passed down through generations. For centuries, along the coast between Palinuro and Marina di Pisciotta, fishermen have been heading out to sea, following age-old rhythms and respecting the seasons, the currents and the silence. Fishing here has never been industrial in scale, but has always been a human endeavour, slow and mindful.
The menaica was originally designed as a selective net, intended to catch only mature anchovies, whilst allowing smaller ones to escape. It is a practice that embodies a different way of being at sea: with respect, patience and a deep understanding of the environment.
The method of fishing with la Menaica
A menaica is a vertical, wide-meshed net that is lowered into the sea at sunset and hauled in at dawn. The anchovies are gently caught by their gills, without being crushed or stressed. This makes a huge difference to the quality of the catch.
Every stage is carried out by hand: from setting the net to hauling it in, right through to sorting the fish on board. There are no destructive fishing gear or trawl nets. Nothing but experience, precise movements and time.
The result is a whole, firm anchovy, with the scent of the sea, which retains all its organoleptic qualities.
Sustainable fishing by nature
Fishing with the menaica net is, by definition, sustainable. It is seasonal, available in limited quantities and highly selective. It does not damage the seabed, does not catch unwanted species, and respects the natural cycles of the sea. This practice has always been guided by a principle: fish less, but fish better. A principle that nowadays is more relevant than ever. Choosing Menaica anchovies means supporting a model of responsible fishing that protects the sea and secures a future for coastal communities.
Our history
Our company was founded in the heart of Cilento by a family of fishermen who have always believed in the value of doing things properly. We have chosen to carry on a tradition that was in danger of disappearing, preserving ancient knowledge and transforming it into excellence.
Every jar tells this story: the sea on our doorstep, sunrises from a boat, hands preparing fish the way it used to be done. We don’t produce in large quantities; we produce quality.
The Cilento land
Cilento is an authentic region, rugged yet bountiful at the same time. Crystal-clear seas, rocky coastlines, fishing villages and a culinary culture deeply rooted in simplicity.
This is where the Menaica anchovies are born, thriving in a marine environment that remains unspoilt and thanks to currents that give the fish a particularly rich flavour. The local area is not merely a backdrop: it is an integral part of the product.
The handcrafted production
After being caught, the anchovies are processed by hand within a few hours. They are cleaned one by one, salted using traditional methods and left to mature slowly.
We do not use preservatives, additives or take any shortcuts. Just anchovies, salt and time. This is what ensures an authentic, easily digestible product with a well-balanced flavour.
Every batch is different, because it is produced in accordance with nature rather than following a standardised production process.
Why are they different from mass-produced anchovies?
You can see and feel the differences straight away.
Industrial anchovies are caught in large quantities, often using invasive methods, processed several days later and treated to standardise the product.
Menaica anchovies, on the other hand:
are caught one by one, without any stress
are processed whilst still very fresh
have a fleshier texture
are less salty and easier to digest
retain a fresh, sea-like scent
They are not all the same, because they don’t have to be. They are the result of a deliberate choice: to prioritise quality over quantity.
A product that reflects who we are
Menaica anchovies are not just food. They are a tale of the sea, hands, time and respect. Those who choose them are choosing a different way of eating and experiencing food: a more mindful, more authentic, more human way.