Luigi Crescenzo and Angela Capobianco founded Manaide in 2013. Since then they have drawn on a core three-pronged philosophy to produce their fish products: seasonal fishing, sustainability and traceability. Every can and jar displays the name of the boat and the precise location where the fish was caught. Their fish is conserved using only extra-virgin olive oil and unprocessed salt collected by hand. The result is excellent: anchovies preserved in salt or extra-virgin olive oil, sea snails in brine, two different types of octopus, tellins and razor clams in brine.
