Italian Anchovy Fillets in Olive Oil by Rizzoli,90 g (Pack of 6)

1913

We patent the first pull-tab can.

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.

2002

We are the first to produce anchovies in flexible packaging.

2019

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

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.