ANCHOVY
MASTERS INITALY
SINCE 1906.
We are Italy’s oldest seafood preserves company.
For 120 years, we have celebrated a unique craft, that extra Riz
that has been our secret for five generations.
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.
-
2026
We celebrate 120 years of history, connecting past, present and future.
The
secret
recipe
The
secret
recipe
History, fishing methods, processing
– they are all secrets of our company.
But there is one secret above all that
we guard jealously. The recipe for
the Anchovy in Spiced sauce.
Even here, nothing has
changed since 1906:
suppliers, timing and
preparation method.
The production line has been doubled,
but never enlarged, and to meet the needs
of new consumers, formats more suitable
for current demands have been studied.
History, fishing methods, processing
– they are all secrets of our company.
But there is one secret above all that
we guard jealously. The recipe for
the Anchovy in Spiced sauce.
Even here, nothing has
changed since 1906:
suppliers, timing and
preparation method.
The production line has been doubled,
but never enlarged, and to meet the needs
of new consumers, formats more suitable
for current demands have been studied.
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
Rizoli Emanuelli is the first producer
of anchovies in Italy to obtain the
MSC COC Certification
Italian Recipes
Spaghetti With Anchovies in Spiced Sauce
DID YOU
KNOW?
★
A SECRET SAUCE
RECIPE SINCE 1906
★
PASSED DOWN ORALLY
THROUGH FIVE GENERATIONS
★
THE COMPANY’S
SIGNATURE PRODUCT
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
Presidente