Sardines baked to make them lighter and more digestible with extra virgin olive oil, lemon, parsley and garlic salt.
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Sardines baked to make them lighter and more digestible with extra virgin olive oil, lemon, parsley, salt and garlic.
The Moulin du Calanquet selected the Ferrigno house for preparations of seafood. This family company was founded in 1920 starting with fishing then in 1962 starts a new adventure in Port Saint Louis du Rhone by creating a fish cannery.
For the story of the sardine that blocked the port of Marseille :
In 1780 a frigate called the Sartine, the name of the Minister of the Navy of Louis XVI, ran aground in the entrance to the old port of Marseille after wiping off Portugal a cannon shot fired by an English ship. This story, given the name and size of the boat, very quickly got around Marseille and turns in true Phoenician tradition, thus giving birth to the famous tall story Marseille, the sardine that blocked the old Harbor. A sardine "ééénorme" !!!!