Since 1980, Paolo Cavataio's Ittico Conserviera "IL FARO" company has specialized in the production, conservation and trade of the best quality Blue Fish, caught in the wonderful waters of the Mediterranean Sea in Sciacca, in Sicily.
Over the years our company has consolidated its positioning on the Italian and foreign markets; thanks to the professionalism of our employees, who, under the wise guidance of our founder, manage to create a mix between avant-garde and ancient traditions for processing and conservation of Salted Anchovies.
Guarantee our customers selection, authenticity and freshness for a wide range of top quality products including Anchovies and Salted Sardines, Anchovy Fillets or anchovies, Sardines, Sardines and Tuna in oil strong>, in the most requested formats.
“Il Faro” has always fought to guarantee consumers the appreciation of fish resources coming from artisanal fishermen who operate with a low impact on the environment preferring the cianciulo technique which occurs using lampare with purse seines, avoiding the use of towing equipment. The company encourages sustainable fishing which uses means that do not damage the seabed and marine habitats and which respect the biological rhythms of the sea, allowing the fish to reproduce strong> and develop until reaching sexual maturity.
Only by guaranteeing the least possible impact and a correct balance between available resources and fishing activities, will we also be able to guarantee a prosperous and long-lasting future for the sea, fishing and fishermen and bring the product to your tables improve.
The production phases are scrupulously carried out following the traditional artisanal method that has distinguished our company for 3 generations, obtaining a high quality product that has been increasingly present on the national and foreign markets over the years.
1The raw material arrives immediately at our factory immediately after capture where the quality and freshness of the catch is checked. After a careful selection, the anchovies are rinsed in brine and decapitated manually.
2They are subsequently re-immersed in the brine where they remain for approximately 30 minutes and then placed in the appropriate containers to then undergo the maturation period.
3In the first days the cans are changed position several times and each time the upper layer of salt is replaced with clean salt and then placed in the so-called maturation tower.
4During the entire seasoning period, brine is added daily to the cans placed in the tower which are gradually pressed until an optimal product is achieved. The production of anchovy, sardine and brine fillets in oil essentially derives from the first phase of salting and is divided into two phases. In the first phase the product is packaged in drums following the same method as the production of the salted product.
4Once ripe, we move on to the filleting phase which includes washing and drying the salted fish so that the silver color that distinguishes the blue fish also comes away, deboning the fish and placing it in the desired vessels.
The raw material arrives immediately at our factory immediately after capture where the quality and freshness of the catch is checked. After a careful selection, the anchovies are rinsed in brine and decapitated manually.
They are subsequently re-immersed in the brine where they remain for approximately 30 minutes and then placed in the appropriate containers to then undergo the maturation period.
In the first days the cans are changed position several times and each time the upper layer of salt is replaced with clean salt and then placed in the so-called maturation tower.
During the entire seasoning period, brine is added daily to the cans placed in the tower which are gradually pressed until an optimal product is achieved. The production of anchovy, sardine and brine fillets in oil essentially derives from the first phase of salting and is divided into two phases. In the first phase the product is packaged in drums following the same method as the production of the salted product.
Once ripe, we move on to the filleting phase which includes washing and drying the salted fish so that the silver color that distinguishes the blue fish also comes away, deboning the fish and placing it in the desired vessels.
The production phases are scrupulously carried out following the traditional artisanal method that has distinguished our company for 3 generations, obtaining a high quality product that has been increasingly present on the national and foreign markets over the years.
