For four generations the Agostino Recca
company from Sciacca on the island of Sicily, has brought
good things from nature to the world's table and Excelsior
Foods is proud to bring them to you.
Demanding consumers in Europe, the United States, Canada and
Latin America have appreciated its Fillets of Anchovies in pure
olive oil, which are famous for their fragrance and clean non
fishy flavor. Indeed,the prestigious american magazine Food
& Wine called them a "must have" for the kitchen
Fillets of Anchovies are also prepared without salt. The
most tender specimen are filleted and marinated in white
vinegar to produce "White Anchovies", a most delectable version
of "sicilian sushi". The company also produces anchovies packed
in sea salt.
These Salted Anchovies, which are packed in colourful tins
of various sizes, are especially well regarded and have been
featured in many famous american cook books such as: the Union
Square Cafe Cookbook by Danny Meyer and Michael Romano and A
Passion for Piedmont by Matt Kramer.
Indeed, Mr. Kramer cited the Agostino Recca brand Anchovies
in Salt as among "The Best" he has ever tasted. Moreover,
several well known american chefs including: Michael Lomonaco
executive chef of the "Windows On The World" restaurant in New
York City, Alice Waters of the "Chez Panisse" restaurant in
Berkeley California, Julia Child in her series "Cooking With
Master Chefs" and Martha Stewart in her show have featured the
Agostino Recca brand Anchovies in Salt on their cooking
Agostino Recca also produces the renowned Capers and Capers
Berries of Pantelleria which it packs in wine vinegar and in
salt in jars of various sizes.