Acciughe sotto sale del Mar Ligure

Acciughe sotto sale del Mar Ligure is a PGI covering anchovies of the species Engraulis encrasicolus L., fished by the traditional lampara net method in Ligurian coastal waters, then processed and packaged within the region of Liguria. The designation requires that fishing, processing, and packaging all take place within the delimited geographical area, and that processing begins within 12 hours of the catch.

About this designation

Registered as a PGI under file number PGI-IT-0358, with EU protection granted on 10 August 2004 and eAmbrosia identifier EUGI00000013717, Acciughe sotto sale del Mar Ligure covers salted anchovies of the species Engraulis encrasicolus L. fished in waters off the Ligurian coast, within a zone defined by a bathymetry of between 50 and 300 m and a maximum distance of 20 km from the coast. The fishing period runs from 1 April to 15 October. The traditional lampara encircling-net method is the only permitted fishing technique. Each kilogram of finished product must contain between 35 and 50 anchovies, each measuring between 12 and 20 cm in body length. Processing must begin within 12 hours of the catch. A pre-salting phase of no more than 24 hours is permitted. Fish are cleaned manually, with the head removed, then layered in chestnut wood barrels or terracotta pots with medium-size cooking sea salt. Curing takes place at a constant temperature for a period of 40 to 60 days, during which the liquid is replaced with brine of medium (18–25 %) to strong (25–33 %) concentration. Metal weights are not permitted. After maturation, the product is transferred to cylindrical see-through glass containers called arbanelle, with a net weight of between 200 and 3 000 g. Conformity checks are carried out by the Chambers of Commerce of Genova, Savona, Imperia, and La Spezia, coordinated by the Unioncamere Liguri. The label must bear the words Acciughe sotto sale del Mar Ligure I.G.P. Indicazione Geografica Protetta in a font double the size of other text, together with the specification's logo of stylised anchovies. The expiry date must be no later than 12 months after the date of packaging.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 10 August 2004 under file number PGI-IT-0358 (eAmbrosia identifier EUGI00000013717).
• The specification permits only the lampara encircling-net fishing method; no other fishing technique is allowed.
• Processing must begin within 12 hours of the catch; metal weights during maturation are explicitly prohibited.
• Each kilogram of finished product must contain between 35 and 50 anchovies, each between 12 and 20 cm in body length.

Tasting notes

Ligurian salt-cured anchovies from Riviera waters, traditional layered packing in salt for 3+ months. Pinkish-red firm fillets when cured, intense umami-savory flavor with deep marine notes, balanced salinity, tender melting texture.

HoReCa use

The source document notes that salted anchovies of the Ligurian Sea became the main ingredient of the Piedmontese dish bagna cauda, and that the product has long been traded beyond the Ligurian coast into neighbouring regions.

Packaging

• glass-jar-100g
• glass-jar-200g
• glass-jar-500g
• ceramic-pot-bulk-1kg
• wooden-box-traditional-1kg
• vacuum-pack-150g