From sea to table, with expert hands and a Mediterranean heart.

ARMATORE was founded in Cetara, an ancient fishing village nestled between the waves and rocks of the Amalfi Coast, where fishing is more than a profession: it's an art, a culture, a legacy passed down from generation to generation. The hands of the fishermen offshore and those of the women in production preserve ancient knowledge, precise gestures and rituals that transform each fish into a masterpiece of flavor.

Our history: a knowledge born of the sea

Our roots lie in the nets of tuna fishermen and wooden barrels soaked in colatura. Today, we uphold those values ​​with the same rigor and respect for the sea, but with an eye to the future. Our fleet operates in full compliance with regulations and seasonality, favoring Mediterranean waters, particularly FAO area 37, to ensure traceability and true sustainability.

From bluefin tuna to bottarga: handcrafted excellence

We treat bluefin tuna, the king of our sea, with respect and mastery. Selected at source, it is compared for quality and value to the more common yellowfin tuna, which is superior in flavor, texture, and nutritional value.

We also process its finest cuts, such as the belly and the precious bluefin tuna bottarga, dried according to the slow, traditional methods.

Anchovies: the heart of our expertise

Armatore's anchovies are processed exclusively by hand by the women of the village, expert in every phase: from "scapezzatura" to curing in salt, all the way to packaging. Their hands also create the flavorful fillets in olive oil, and our Colatura di Alici di Cetara, aged for at least 24 months in chestnut barrels, without the use of any plastic. A true essence of the sea, awarded the DOP (Protected Designation of Origin) and recognized worldwide.