Menaica is an ancient Greek fishing technique, now preserved only in parts of Cilento. The method involves the use of a special wide-mesh net that is lowered at sunset. Its main feature is sustainability: the mesh allows smaller fish to pass through, catching only the largest anchovies, thus ensuring the preservation of the species.

The uniqueness of the technique also lies in the harvesting process: fishermen manually remove the anchovies from the net, a process that makes the fish lose its blood, giving the meat a more delicate flavor. The catch is limited (0-20 boxes per night) and is then stored in Trapani sea salt for at least three months.

The company was born from the experience of Vittorio Rambaldo, a fisherman who inherited the technique from his father, and his wife Donatella Marino. Initially they offered anchovies in their seaside restaurant, but in 2000 they opened a small production workshop. In 2012, given the growing demand, they created the “Laboratorio Artigianale Alici di Menaica,” also involving their children in the business.

Today the workshop, relocated to San Marco di Castellabate, maintains its artisanal nature and has expanded its offerings to include other specialties such as Red Mullet from Licosa. It is open to the public and offers the opportunity to watch the processing and participate in educational workshops.