Spicy Sardines in olive oil "Millesimate"- Pollastrini | Italian

Full Description:

The heat-seeker's version of Pollastrini's Millesimate ("vintage-dated") sardines. Caught off the coast of Anzio, Italy, exclusively between September and December, when the fish are at their fattest and most flavorful, these sardines are packed in extra virgin olive oil with red pepper and left to rest for a full six months before release.

That aging is what sets Millesimate apart. As the tins rest in the mild climate outside Rome, natural enzymes work through the fish while the chili slowly infuses the oil, building a warmth that's steady rather than sharp. The result is richer, spicier, and more complex than a standard tin — and like the rest of the Millesimate line, it keeps improving with time, much like a good vintage.

Eat them straight from the tin with crusty bread, spoon them over bruschetta, or toss with pasta for a spicy, briny kick.

Highlights:
Wild-caught off Anzio, Italy, September–December harvest only
Cellar-aged 6 months in olive oil with red pepper before release
Continues to develop flavor and heat over time — a true "vintage" tin
Made by Pollastrini, a historic Italian sardine house
Net weight: 100g