These sardines are processed in Anzio, a historic port in Lazio, according to an artisanal method that has not changed over the years. They are selected by hand, carefully cleaned, steamed and finally preserved in vegetable oil or tomato without the addition of preservatives. The result is a product with a full flavor and a meaty consistency.

The Pollastrini brand is one of the last to keep alive the tradition of processing blue fish in Italy. Each tin is a small testimony of craftsmanship, history and Mediterranean gastronomic culture.