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THE SECRET OF THE TASTE


We are the oldest Italian fish preserves company.
What is the secret? Raw materials, processing, preservation, experience.

At sea

We call our boats by name, we know the best waters, the seasons for the best and most flavourful anchovies. We use Lampara lights and purse seine nets, like in the old days, a sustainable kind of fishing that yields whole fillets with plump flesh while safeguarding the seabed.


It is meaty and small, 5-8cm. We fish anchovies only in the Cantabrian and Mediterranean, and 8-14 cm long


How do you recognize an anchovy fished in the China seas?


We bring the ice directly to the fishing boats to preserve the quality of the anchovies


Do you know how we care for the freshly caught raw material?


From the skin: the skin of anchovies fished with the purse seine method remains shiny and smooth, as you can clearly see in our Salted Anchovies


How do you recognize anchovies fished by trawling method?


We accept only the Scomber Japonicus, the species with the most plump and pink flesh


Easy to say mackerel: but is inside the pack?

at sea

at the company

in the kitchen

at the sea

at the company

in the kitchen

THE SECRET OF THE TASTE


We are the oldest Italian fish preserves company.

What is the secret? Raw materials, processing, preservation, experience.

At the sea

We call our boats by name, we know the best waters, the seasons for the best and most flavourful anchovies. We use Lampara lights and purse seine nets, like in the old days, a sustainable kind of fishing that yields whole fillets with plump flesh while safeguarding the seabed.

http://www.rizzoliemanuelli.com/wp-content/uploads/2018/08/audio-RZZL_PESCA_LOOP_002-1080p1.mp4


It is meaty and small, 5-8cm. We fish anchovies only in the Cantabrian and Mediterranean, and 8-14 cm long


How do you recognize an anchovy fished in the China seas?


We bring the ice directly to the fishing boats to preserve the quality of the anchovies


Do you know how we care for the freshly caught raw material?


From the skin: the skin of anchovies fished with the purse seine method remains shiny and smooth, as you can clearly see in our Salted Anchovies


How do you recognize anchovies fished by trawling method?


We accept only the Scomber Japonicus, the species with the most plump and pink flesh


Easy to say mackerel: but is inside the pack?

RIZZOLI EMANUELLI S.P.A. ©2018

P.iva IT00150120343
Via Segrè E., 3/a- Quartiere S.P.I.P
43122 Parma Italy

Numero verde
800.215.111
Telefono
+39.0521.211111

info@rizzoliemanuelli.it

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ITA / ENG

RIZZOLI EMANUELLI S.P.A. ©2018

P.iva IT00150120343
Via Segrè E., 3/a- Quartiere S.P.I.P
43122 Parma Italy

Telephone
+39.0521.211111

info@rizzoliemanuelli.it

about us
products
recipes
contacts
shop

ITA / ENG

Copyright 2019 © UX Themes
  • Chi siamo

    La Storia

    La Mission

    L’impegno sociale

    Tradizione Consapevole

    Tracciabilità

    Io so che pesci pigliare

    Il segreto del sapore

    I Prodotti

    I Classici

    I Mari dell'eccellenza

    I Biologici

    Piatti del Pescatore

    Linee Speciali

    Linea Pescheria

    Le Ricette

    Aperitivi

    Antipasti

    Primi Piatti

    Secondi Piatti

    Piatti Unici

    Ricette d'autore

    News

    Contatti

    Shop

    Facebook

    Instagram

    YouTube

    ITA / ENG

    About us

    History

    Mission

    Social Engagement

    Conscious Tradition

    Traceability

    The secret of the taste

    Products

    Classic

    Seas of Excellence

    Organic

    Fisherman’s Dishes

    Special Lines

    Recipes

    Happy Hour

    Starters

    First Courses

    Second Courses

    One-course Meals

    News

    Contacts

    Shop

    Facebook

    Instagram

    YouTube

    ITA / ENG