Customers' reviews

Cantabrian Anchovies Don Bocarte in Olive Oil, Low-salt (85 gr - 13/15 fillets)

Average rating:
4.8
/5
jose antonio
mallorca
Anchoas del cantabricoCantabrian Anchovies

Es lo que queria, una anchoa fina de sabor y no saladas , super muy buenas, mi hija se las come todas, yo las preparo con unas laminas de ajo y regadas con aceite de oliva, estan buenisimas, como entrante.

It's what I wanted, a fine anchovy flavor and not salty, super good, my daughter eats them all, I will prepare with some sheets of garlic and drizzled with olive oil, are buenisimas, as a starter.

December 1, 2014
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M
M
Modena
Veramente buone...Really good ...

Poco da dire... ottime!
Unico grosso problema, per un privato italiano, le spese di spedizione che, per una sola scatola, incidono troppo sul prezzo totale.
La qualità però resta super e la velocità nell'evadere l'ordine altrettanto.

Just to say ... excellent! One big problem for a private Italian, shipping costs which, for a single box, too affect the total price. The quality, however, remains and super speed at which the order as well.

February 3, 2014
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Luis A.
Dresde, Alemania
Riquísimas anchoas. Gran sabor con poca sal.Delicious anchovies. Great flavor with little salt.

Exquisitas y sabrosas anchoas bajas en sal. Perfectas para un aperitivo.
Se puede apreciar el sabor inconfundible de una buena anchoa sin quemarte la lengua con la sal.
Creo que el precio es algo elevado, pero el producto no decepciona.

Exquisite and tasty low salt anchovies. Perfect for an appetizer. You can appreciate the unique flavor of a good anchovy without burning your tongue with salt. I think the price is somewhat high, but the product does not disappoint.

December 18, 2013
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Anonymous
Anonymous
SARREGUEMINES
PUBLICITEADVERTISING

j'en ais fais de la publicite a mon medecin ,en lui donnant une soubressade + votre prospectus avec votre adresse e-mail ! il a ete ravi !

I do ais of advertising to my doctor, giving him a soubressade your prospectus with your email address! He was thrilled!

October 14, 2013
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