The term buzzonaglia di Ricciola indicates the part of the fillet that is close to the central bone, the backbone of the fish. It has an intense flavour and a dark colour and is especially appreciated for its softness.
Campisi’s anchovy stuffed chilli peppers. A combination of unmistakable flavours that will bring the colours of Sicily to your table.
Garlic, mint, carrots, chilli peppers, capers, oregano and celery are added on request together with Agrestis extra virgin olive oil.
The term buzzonaglia di Ricciola indicates the part of the fillet that is close to the central bone, the backbone of the fish. It has an intense flavour and a dark colour and is especially appreciated for its softness.
