Located near the Amalfi Coast, Ittica Alimentare Salerno (IASA) is well known as one of the highest-quality preserved anchovies in Italy. After 12 months of curing under sea salt, the anchovies are carefully cleaned and deboned by hand. The firm pink fillets are laid over crisp white linen cloths that help absorb the brine and salt. After a few minutes of drying, the fillets are placed side-by-side in glass jars and covered with olive oil. These anchovies are sweet, salty, briny, and meaty, and unlike the French anchovies, are shelf stable.