Many Sicilians emigrated to the northern Spanish coast at the start of the 20th century, where the fish in the Bay of Biscay were abundant and of excellent quality.
Grandfather Marino was among them, and decided to settle in Orio, a small fishing village on the Spanish Atlantic coast which soon became the destination for pioneering artisans in the art of salting.
He was far-sighted and quickly understood that the great experience and traditions of Sicilian salters joined with the richness of the Atlantic catch could create an extraordinary product in both size and quality.
He passed his knowledge and skill onto his son, Vicente, who continued and expanded the business. More than century has passed and now grandson José and his sister Annalisa run the company and make sure that the Gallo anchovies are still among the best available on the market in terms of size and quality.
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