Bottling Messinian Heritage
Greka Icons, Greece In Messinia, olive groves tumble towards the Ionian Sea and fig trees cling to stone terraces. Greka Icons was created in 2012 to capture these landscapes in…
Anchoas López, Spain
Founded in 2001 in Alaquàs, Valencia, Anchoas López remains family‑owned and led by founders Ana and Juan López. Their philosophy is simple: preserve traditional methods to produce high‑quality anchovy fillets. Fresh anchovies from the Cantabrian Sea are caught with purse seines that minimise by‑catch and environmental impact. Back at the workshop each fish is hand‑filleted, layered in sea salt and matured before being packed in extra virgin olive oil.
Available in tins or vacuum‑sealed pouches, Anchoas López offers several sizes and cuts: eight‑unit tins and ten fine fillets in their “Double Gold” coastal series, plus jars of anchovy belly trimmings.
The result is a fish that retains its silky texture and deep umami flavour. Restaurants use the fillets in tapas, salads and reinvented classics; hotels offer them as regional welcome gifts; gourmet retailers appreciate their story of artisanal craft. Visitors to the Alaquàs facility (Calle Marina 12, Polígono Industrial Bobalar) can see the process and taste the difference.
It is a reminder that fish cured by hand, in small batches, can still find a place in modern pantries.
By combining sustainable fishing, manual filleting and simple ingredients, the López family delivers a product that captures the essence of the Cantabrian Sea.
At Carnivale, we believe that the best food has an identity, dignity, and depth. It is a sentiment that Anchoas López embodies completely, understood through exploring their story. We are not here to shout about it. Our role is simply to listen, to translate, and to share. Together, we offer something timeless: flavor with a provenance, made by people who still believe in the enduring power of patience and of principle. Because in the end, it is not just about what you make, but why you make it.
