Talatta, the name the ancient Greeks gave the sea, is a third generation family-run company based in Sciacca, Sicily. Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand-cleaned and washed in brine, before being cured in sea salt for up to 12 months. The anchovies are then filleted by hand before being made into a paste. 

Some of our favorite uses are in Caesar salad dressing or tossed through pasta. Works great (in moderation) for any Alison Roman anchovy heavy recipe, too.