A family anchovy house in Sciacca, on Sicily's southern coast, working the local catch taken between May and June when the fish are at their tenderest. Carlino runs several lines under the family name, from salted anchovies to fillets in olive oil.
A family anchovy house in Sciacca, on Sicily's southern coast, working the local catch taken between May and June when the fish are at their tenderest. Carlino runs several lines under the family name, from salted anchovies to fillets in olive oil.
