
Filetti di acciughe, anchovy fillets in olive oil, Calvi
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Small, very clean anchovy fillets from Liguria. According to Ligurian tradition, high-quality, mild olive oil is used for pickling in order to round off and preserve the aroma of the fillets. Not just for salads and sauces. They are considered the best anchovy fillets on the German market and are recommended by stern as the best choice for a Salade Nicoise. We recommend them with ham, eggs and bruschetta. Store refrigerated at 7°C.
Additional information about the product
Allergy Advice about the product (contain allergens) (20166)
Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
Designation
Filetti di acciughe, anchovy fillets in olive oil, Calvi
item number
20166
Content
95 g
Packaging
Glass
Date of minimum durability
Last date of minimum durability: 03.11.2025 Up to Ø 155 days from date of shipment.
Gross weight
0,13 kg
Availability
NOW AVAILABLE
cooled Product
No, uncooled product
Packaging per unit
24
Rate of Taxation
7 %
EAN Code
8009838001700
BIO-certified
No
Intrastat number (Product number, customs tariff number, code number, HS code)
16041600
Manufacturer (Responsible entrepreneurs)
G. Calvi & C. srl, Via Garessio, 56, 18100 Imperia Oneglia (IM), IT
produced in the country | ISO
Italien | IT
Ingredients
Anchovies 60% , olive oil 31%, salt 9% fat : potentially allergenic substance
Nutritional table (20166)
per 100g / 100ml
Calorific value
1703 kJ / 412 kcal
fat
39 g
saturated fatty acids
5,8 g
carbohydrates
1,3 g
of which sugars
1,3 g
protein
14 g
salt
7 g
Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.