At the company

at the company

We dedicate to our anchovies the attention they deserve: we do everything by hand, from salting on the same day to packaging, always respecting the Time Honoured Rizzoli Rule.
They go through a long maturation period, six months, because taste needs its time.

The taste: by removing the heads by hand, a delicate operation that requires care and dexterity, we eliminate also the guts that would otherwise spoil the anchovy’s taste

What makes a difference between an anchovy “scapata” (head removal) by hand or using a machine?

We use ten Sicilian salting masters on the fishing spots: they are the best in the world because they are guardians of centuries-old art and expertise passed down through family tradition

Would you like to know about our salting masters?

Because the fillets are very delicate and no machine could set them as perfectly. This is why dexterity of our staff is so important

Do you know why anchovies need to be packaged by hand?

Unfortunately, we cannot help you: the Rizzoli family hands it down to the first born only orally

Would you like to have the secret recipe of the legendary Anchovies in Spicy Sauce?

THE SECRET OF THE TASTE

At the company

The taste: by removing the heads by hand, a delicate operation that requires care and dexterity, we eliminate also the guts that would otherwise spoil the anchovy’s taste

What makes a difference between an anchovy “scapata” (head removal) by hand or using a machine?

We use ten Sicilian salting masters on the fishing spots: they are the best in the world because they are guardians of centuries-old art and expertise passed down through family tradition

Would you like to know about our salting masters?

Because the fillets are very delicate and no machine could set them as perfectly. This is why dexterity of our staff is so important

Do you know why anchovies need to be packaged by hand?

Unfortunately, we cannot help you: the Rizzoli family hands it down to the first born only orally

Would you like to have the secret recipe of the legendary Anchovies in Spicy Sauce?

At the company

The taste: by removing the heads by hand, a delicate operation that requires care and dexterity, we eliminate also the guts that would otherwise spoil the anchovy’s taste

What makes a difference between an anchovy “scapata” (head removal) by hand or using a machine?

We use ten Sicilian salting masters on the fishing spots: they are the best in the world because they are guardians of centuries-old art and expertise passed down through family tradition

Would you like to know about our salting masters?

Because the fillets are very delicate and no machine could set them as perfectly. This is why dexterity of our staff is so important

Do you know why anchovies need to be packaged by hand?

Unfortunately, we cannot help you: the Rizzoli family hands it down to the first born only orally

Would you like to have the secret recipe of the legendary Anchovies in Spicy Sauce?