ANCHOVY
MASTERS INITALY
SINCE 1906.

ANCHOVY MASTERS INITALYSINCE 1906.

QUALITY PIONEERS FROM THE START

Rizzoli Emanuelli is the story of an Italian family and their passion for the sea.

  1. 1906

    In the same year the company is founded in Parma, the recipe for Anchovies in Sauce is created.

  2. 1913

    We patent the first pull-tab can.

  3. 1915

    During the World War I, Rizzoli sent special cans to the front lines.

  4. 1992

    Rizzoli Emanuelli becomes a joint-stock company (S.P.A.), and Antonio Rizzoli passes the baton to his son, Massimo, a fourth generation Rizzoli.

  5. 2000

    We bring the first tuna filets in a glass jar to Italian retail shelves.

  6. 2002

    We are the first to produce anchovies in flexible packaging.

  7. 2016

    We are the first to obtain an MSC certification for canned fish products.

  8. 2019

    We introduce anchovies with 25% less salt in the refrigerated section of retail stores in Italy.

  9. 2023

    Release of the first Sustainability Report.


The
secret
recipe

History, fishing methods, processing
– they are the secrets of our company.
But there is one secret above all that
we guard very closely: The recipe for
the Anchovy in Spiced Sauce.

With this very unique flavour, nothing has
changed since 1906:
suppliers, timing and
preparation methods to mantain the same incredible result.

The dosage of the ingredients and cooking time have been handed down through the generations orally only to the first-born of the family and this tradition shall continue over time to ensure that the integrity of this recipe stays whole.

Anchovies Rizzoli Method

Fishing

We use purse seine nets techniques to ensure the integrity of the fish and the seabed, a fishing method with low environmental impact.
Once the fish is loaded onto our boats, it is stored in ice.

Factory checks

Upon arrival at the factory, the first checks are carried out: correct icing of the fish, organoleptic analysis, and temperature verification. We perform a histamine analysis on all batches of salted and filleted fish.

Manual processing

The fish are beheaded, salted and put into barrels. Our processing plants are purposefully close to fishing areas, so we can guarantee salting within 24 hours of fishing to maintain their freshness. Subsequently, the fish undergoes a long aging process to enhance the flavor of the flesh. Once aged, in all subsequent stages, the anchovies are processed by hand up to the point of canning.

Aging

Anchovies are placed in weighted barrels to age for a long period. The aging process is constantly monitored. The barrels are kept at low temperature to ensure the best output in terms of flavor and pigmentation of the meat.

Traceability

Thanks to our controlled and certified supply chain, we ensure the exact origin, fish species, and fishing zone of our anchovies.

Distribution

From the sea to large-scale distribution.

OUR BEST PRODUCTS

Anchovy fillets
in spiced sauce
90g

ANCHOVY FILLETS
IN EXTRA VIRGIN OLIVE OIL
90G

colatura (anchovy
essence dressing)
100ml

Anchovy Paste
in olive oil
60g

AnchovY paste
in spiced sauce
60G

Anchovy fillets
in OLIVE oil
58G

Anchovy fillets
in OLIVE oil
90G

anchovy fillets from
the cantabrian sea
40G

anchovy fillets from
the cantabrian sea with chiLli
40G

Anchovy fillets
in oil
46g

anchovy fillets from
mediterranean sea in oil
40G

anchovy fillets from
the cantabrian sea IN OLIVE OIL
80G

anchovy fillets from
the cantabrian sea WITH CHILLI
80G

anchovy fillets
in seed oil
420G

tuna fillets
in olive oil
200G

Our three pillars: sustainable fishing,
a traceable supply chain and a quality product.

CERTIFIED
QUALITY

Rizzoli Emanuelli is the first producer
of anchovies in Italy to obtain the
MSC COC Certification.

Italian Recipes

Spaghetti With Anchovies in Spiced Sauce

INGREDIENTS

Anchovies in Spiced Sauce
12.7 oz Spaghetti
3 Tsp Extra virgin olive oil
Oregano
Burrata cheese
14.1 oz Cherry tomatoes
1.41 oz Olives

PREPARATION

• Pour the oil, the anchovy sauce and the chopped anchovies into a pan.
• Simmer gently over low heat for a few minutes.
• Bring a saucepan of water to the boil, salt, and cook the pasta until al dente.
• Drain the spaghetti, toss it in the pan and stir in the previously prepared sauce, adding the oregano.
• Garnish with a spoonful of burrata cheese, cherry tomatoes and olives.

Bruschettas with Anchovies, Stracciatella and Dried Tomato

INGREDIENTS

4 slices of bread without salt
Anchovy fillets from the Cantabrian Sea
7 oz Stracciatella (or mozzarella cheese)
Crumbled dried tomato

PREPARATION

• Cut 4 slices of bread without salt and divide them in two.
• Toast the slices on a cast iron plate, in the oven, or on the barbecue.
• Spread the stracciatella on each bruschetta, roll over an anchovy and sprinkle with the crumbled dried tomato.
• Put the bruschettas in the oven at maximum temperature or in the microwave at maximum power, just enough to melt the stracciatella and cool the bread.

Spaghettoni with anchovy paste and roasted peppers

INGREDIENTS

12.7 oz Spaghettoni
1 red bell pepper
1 oz Rizzoli Anchovy Paste in olive oil
A few leaves of wild fennel

PREPARATION

• Clean the bell pepper and roast it in the oven at 400°F (200°C) with olive oil and salt for 15 minutes.
• Once cooked, remove the skin and cut the pepper into strips
• Cook the spaghettoni in plenty of salted water, drain, and then sauté in a pan with the anchovy paste and a bit of the cooking water.
• Add the roasted pepper strips and transfer everything to a plate, garnishing with wild fennel leaves.

★
The recipe for
a great history