The fillets in olive oil from the uncontaminated waters of the Cilento sea are ideal as an appetizer, to season first and second courses or as a side dish.
To be stored at temperatures below 20 °. Once opened, keep in the fridge for up to 7 days.
Pack of 6 products
1 × 200 g. - 1 × 250 g. - 4 × 150 g.
All in olive oil: 1 tuna fillets, 1 mackerel fillets, 1 amberjack pate, 1 tuna pate with chilli, 1 anchovy fillets, 1 marinated anchovy fillets. In a wooden box.
- 6 confezioni
- In Legno
The company was founded in 1981 in Capaccio-Paestum (SA) with the opening of the "PESCHERIA DI LUCIA". The skilled hands and the desire to put their experience to good use have pushed the Di Lucia family to create their first small artisan workshop.
The success achieved with the production of "TUNA IN OIL", "ANCHOVIES IN OIL", "ANCHOVIES IN OIL" and after a few years the "PATÈ" line, led the Di Lucia family to enlarge the company with creation of the current laboratory located in the Cilento National Park. Despite the great sacrifices due to the manufacturing process which has remained entirely artisanal, the passion for the work convinces the company to expand the range of products by adding other flavors of PATE ', the "Mackerel" and the delicious "RICCIOLA". All this has channeled the company to a broader market by placing it in numerous shops specializing in the resale of haute cuisine products as well as in selected catering businesses.
As if that weren't enough, a few months after opening, the company became a pioneer in the ORGANIC sector by creating its own BIO LINE. Humility and the desire to do things pushes the Di Lucia family to continually insert new things to amaze and never make their customers pay.
From the sea to the table, quality seafood products.
A bit of history
The company was established in 1981 in Capaccio-Paestum (SA) with the opening of 'Pescheria di Lucia.' Its strategic location allows it to source raw materials mainly from the fishing vessels of the Cilento Coast, starting from Agropoli with anchovies and then moving along the coast to Sapri and the Gulf of Policastro for the fishing of tuna, amberjack, and swordfish. The success achieved with the production of 'tuna in oil,' 'salted anchovies,' 'anchovies in oil,' and, a few years later, the 'paté' line, led the Di Lucia family to expand the company with the creation of the current laboratory located in the Cilento National Park. Despite the high demand, the processing remains entirely artisanal, and the passion for the work convinced the company to expand its product range by adding other flavors of paté, 'mackerel,' the exquisite 'amberjack,' and 'anchovy sauce,' which has become an excellent product recognized for its ability to enhance even the simplest dishes. All of this has steered the company toward a broader market, placing it in numerous specialty shops that sell high gastronomy products, as well as in selected restaurant activities.
Sustainability - Organic Line
Despite its growth, the company has remained artisanal and family-oriented. The fishing cousins own the fishing vessels and engage in sustainable fishing, planning the amount of catch needed for their production and using encircling nets. The passion for work and the environment led the company to become a pioneer in the organic field, creating an organic line that is increasingly in demand in the market. They process fish such as mackerel, amberjack, anchovies, and tuna from the Tyrrhenian and Mediterranean Sea, cooked with local organic extra virgin olive oil (sourced from the Cilento National Park) and whole sea salt. They later started processing fish from certified valleys in Veneto and mariculture from Gallipoli. From there, they process Sea Bass and Gilthead Bream, both certified, in a natural way or with organic extra virgin olive oil.