Among the strengths of the Mediterranean diet, oily fish is the master, with the indisputable predominance of anchovies.

Cooked “arrecanate”, in a pie pan or “'mbuttunate”, stuffed with eggs and goat's cheese before being fried. The fate of the menaica anchovies is different, taking their name from the special and highly selective net with which they are caught especially in the Pisciotta area. Freshly caught, it is the anchovies that end up in salt, instead of being used for fresh consumption like many other fish: tuna, swordfish, sea bream, grouper.