A fresh, rare product, not so much because of the special ingredients, but because of how it is made. You rarely find marinated anchovies formed of two fillets joined together, but San Lorenzo anchovies are still perfectly intact: all that’s been removed is the central bone and the head.

The fresh anchovies are decapitated, split open and de-scaled. They are then arranged in layers, drizzled with vinegar and olive oil (which we recommend draining before eating) and left to marinate for at least six hours before being placed in their packaging and vacuum-sealed. This helps the anchovies keep their fleshiness and they preserve a slight hint of vinegar which gives just the right note of acidity.

Liguria: the region A region sheltered by mountains yet facing the Mediterranean, its identity is split between the rugged mountain area with its tiny villages, still unchanged after centuries, and the urban, touristy, jet-setting strip of coastline.

This dichotomy can also be seen in traditional Ligurian cuisine, characterised by fresh produce but also preserves. The hills planted with olive trees, basil, and flowers, are a feature of the descent towards the rocky coastline. Basil and olives are the principal products of a land which is forgiving of having been exploited down to the last vertical centimetre. Basil for the famous pesto and olives for the equally famous extra-virgin olive oil (PDO) from the Ligurian Riviera.

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