Pollastrini Sardines in Olive Oil
Anzio, Italy. Since 1889. Pollastrini is the only Italian cannery still built entirely around Mediterranean sardines — and they do it the old way. Boats go out at night, lights draped over the water to draw the shoal in gently, no trawling, no stress on the fish. It's the same method the village has used for over a century, and it's why the sardines arrive at the cannery whole, intact, and calm.
Inside the tin: firm, sardines, moist without being oily, packed in nothing but extra virgin olive oil and a touch of salt. Just fish, oil, salt — the way Conservas should be.
Pollastrini's are leaner, firmer, with a clean savoury depth that holds its own on toast, folds beautifully through pasta, or stands alone with nothing but a squeeze of lemon and good bread.
A proper source of protein, Omega-3s and B12 — but honestly, you'll forget that the moment you taste one.
