Tutto
Conserve
sed with salt, local Calabrian sweet or
chili pepper and they can be stored at
room-temperature.
Tutto Conserve, Calisto Santo SRL
Via Marcello Zona P.I.P. 87032 Amantea (CS)
Tel. (+39) 339 / 5804798
www.tuttoconserve.it - email: tutto [email protected]
AMANTEA (CS)
COMPANY PROFILE
The company “TUTTO CONSERVE” – Calisto Santo S.R.L. has its origins in a business family which has been working
in the seafood product processing industry for decades. The company, which
is deeply rooted in a pre-existing firm,
sprang from the cooperation with other
companies working in this field until
1996.
Since 1996 onwards, the company has
been running by Santo’s father, whose
purpose consists in producing genuine
product preserving and exalting the taste of exquisitely fresh caught fish. The
products are processed and packaged in
glass jars with sunflower oil or olive oil,
in cans or in plastic food containers.
company situated in Amantea (CS); here
different specialties are offered, such
as: salted anchovies, pepper flavored
salted anchovies, pepper flavored sal-
PROCESSING
TUTTO CONSERVE has been using traditional processing methods and recipes
adapting the processing procedures to
the current laws. The varied processing
procedures are carried out inside the
ted sardine, anchovy fillets, local icefish
and many other traditional and genuine
products. Seafood products are proces-
The fresh anchovies, fished in the Mediterranean sea, are transported inside
the company at a temperature close to
zero, in accordance with the law (DL
531/92). Initially, the hygienic conditions of the means of transport are
checked, consequently the real working
process can start.
Now the fish is stored in plastic containers, inside of which it is salted in brine
for the next 48 hours.
Later on, the fish is moved and placed
on workbenches where, the first phase
concerning beheading
and gutting, begins,
after that the fish is
washed with brine
(salty water) inside
special tanks. Now,
the fish must be left
bleeding out and degreased; after that it
is placed into special
tanks. Subsequently,
the fish is stored in
special tins or tanks,
by alternating the fish to a layer of solid
salt and pepper (if required) and terminating with a layer of salt ; the container is finally covered with a plastic
lid and it is now ready for the pressing
phase lasting for about 12 hours.
The fish is now transferred in a special room with a temperature of 18°C
(65°F), for a period running from 30 to
120 days, that is now that the maturing
phase begins.
The “Capriccio di pesce” (icefish pâté)
is defrosted and washed with brine, then it is placed in plastic drilled
baskets for removing possible impurities. Consequently, it is possible to process the fish, by mixing it with sweet
pepper or with the genuine Calabrian
chili pepper, growing in the warm Sibari plain. Later that, the fish is placed in
plastic containers (made in PVC), once
it is covered with specific lid the fish is
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Tutto
Conserve
set in a storage cell. The product can
be sold in this package or in glass jar,
where it is pasteurized by autoclaving
with some oil; then, the product can be
finally packed.
PRODUCTS
The amount of processed fish is about
50.000kg
Salted anchovies
Salted sardines
“Capriccio di pesce” (icefish pâté)
RECIPES
“Capriccio di pesce” (icefish pâté): with
Calabrian chili pepper sauce
It is flavored with salt, oil and vinegar
and it is packaged in glass jars of different size; the product is processed with
steam pasteurization by autoclaving.
Peppery and salted anchovies: with
salt, sweet or hot Calabrian chili pepper
sauce, or only with salt; the product is
packaged in glass jars with oregano and
dried parsley, if required, and it is flavored with sunflower oil, olive oil or extra
virgin olive oil.
TUTTO CONSERVE THROUGHOUT THE WORLD
EUROPA
AMERICAS
• Canada
• United States
AFRICA
• South Africa
ASIA
OCEANIA
• Australia
• Saudi Arabia
• United Arab Emirates
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• Austria
• Belgium
• Germany
• France
• Romania
• Bulgaria
• Slovenia
• Croatia
• United Kingdom
• Sweden
• Norway
• Russia
• Lithuania