Rizzoli Corporation of America – Learn about the Rizzoli company and the history of our Anchovies in Spicy Sauce, our family's most treasured legacy since 1906, and all of our products.

QUALITY PIONEERS FROM THE START

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

1906

In the same year the company is founded in Parma, the recipe for Anchovies in Sauce is created.
1913

We patent the first pull-tab can.
1915

During the World War I, Rizzoli sent special cans to the front lines.
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.
2000

We bring the first tuna filets in a glass jar to Italian retail shelves.
2002

We are the first to produce anchovies in flexible packaging.
2016

We are the first to obtain an MSC certification for canned fish products.
2019

We introduce anchovies with 25% less salt in the refrigerated section of retail stores in Italy.
2023

Release of the first Sustainability Report.

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.