Classics

Alici in Salsa

Preserved in the historic iconic golden tin, the real secret is in the sauce, a recipe so valuable that has been passed on only orally for five generations. Symbol of the Rizzoli brand since 1906. Le Rizzoline, available also in practical detachable trays with easy peel lids.

Classics

Anchovies in Sauce

Preserved in the historic iconic golden tin, the real secret is in the sauce, a recipe so valuable that has been passed on only orally for five generations. Symbol of the Rizzoli brand since 1906. Le Rizzoline, available also in practical detachable trays with easy peel lids.

Classics

Delizie di acciughe Rizzoli in Salsa piccante

Il gusto inimitabile della Salsa Rizzoli in un pratico tubetto, una specialità gourmet spalmabile di altissima qualità, prodotta a Parma e lavorata artigianalmente.

Classics

Delizie di acciughe Rizzoli in Salsa piccante

Il gusto inimitabile della Salsa Rizzoli in un pratico tubetto, una specialità gourmet spalmabile di altissima qualità, prodotta a Parma e lavorata artigianalmente.

Classics

Filetti di Alici in olio extravergine di oliva

Mediterranean Sea anchovy fillets in extra virgin olive oil. Firm and meaty, in the iconic golden tin, they are one of the Rizzoli’s greatest classic. The delicate lightness of the oil enhances the anchovies’ natural taste without overwhelming it; the authentic and unmistakable flavour is a gift to the palate.

Classics

Anchovy fillets in extra virgin olive oil

Mediterranean Sea anchovy fillets in extra virgin olive oil. Firm and meaty, in the iconic golden tin, they are one of the Rizzoli’s greatest classic. The delicate lightness of the oil enhances the anchovies’ natural taste without overwhelming it; the authentic and unmistakable flavour is a gift to the palate.

Classics

Anchovy fillets in olive oil

Processed fresh by hand, the anchovies fished in the Mediterranean Sea go through a six months maturation period. Only after our experts find that the right degree of maturation has been reached and the flesh is firm and flavourful, the anchovies are packaged in olive oil. Flat or rolled.

Classics

Filetti di Alici in olio di oliva

Processed fresh by hand, the anchovies fished in the Mediterranean Sea go through a six months maturation period. Only after our experts find that the right degree of maturation has been reached and the flesh is firm and flavourful, the anchovies are packaged in olive oil. Flat or rolled.

I CLASSICI

al ice

FILETTI DI ALICI IN OLIO 100% ITALIANO: un blend di olio di semi di girasole e olio extra vergine oliva 100% italiani, lieve e piacevole al palato in grado di esaltare il sapore unico delle Alici Rizzoli, senza coprirlo. SUBITO PRONTO ALL’UTILIZZO! Puoi riporre il tuo vasetto di alici in frigo e utilizzarlo immediatamente perché l’olio non solidifica. Ideale per ogni tipo di preparazione, il tuo alleato in cucina.

I CLASSICI

al ice

FILETTI DI ALICI IN OLIO 100% ITALIANO: un blend di olio di semi di girasole e olio extra vergine oliva 100% italiani, lieve e piacevole al palato in grado di esaltare il sapore unico delle Alici Rizzoli, senza coprirlo. SUBITO PRONTO ALL’UTILIZZO! Puoi riporre il tuo vasetto di alici in frigo e utilizzarlo immediatamente perché l’olio non solidifica. Ideale per ogni tipo di preparazione, il tuo alleato in cucina.

Classics

Filetti e Tranci di Tonno

For our fillets and slices, we select only soft flesh tuna with delicate taste fished in the open sea. From cleaning to cutting, up to packaging, processing is done entirely by hand, with full respect of the time-honoured artisans’ traditions.

Classics

Tuna fillets and slices

For our fillets and slices, we select only soft flesh tuna with delicate taste fished in the open sea. From cleaning to cutting, up to packaging, processing is done entirely by hand, with full respect of the time-honoured artisans’ traditions.

Classics

Filetti di Sgombro

We fish in the East Atlantic Ocean during spring, when mackerels have the best texture and flavour. Worked by hand with the traditional method, whole and perfect, we offer them in various flavours.

Classics

Mackerel Fillets

We fish in the East Atlantic Ocean during spring, when mackerels have the best texture and flavour. Worked by hand with the traditional method, whole and perfect, we offer them in various flavours.

Classics

Sardine

Rizzoli sardines are worked by hand on the fishing spot, according to tradition, to obtain a soft and tasty product. By choosing to comply with FRIEND OF THE SEA’s policy we ensure respect of protected species and of the marine ecosystem.

Classics

Sardines

Rizzoli sardines are worked by hand on the fishing spot, according to tradition, to obtain a soft and tasty product. By choosing to comply with FRIEND OF THE SEA’s policy we ensure respect of protected species and of the marine ecosystem.

Classics

Pasta di acciughe

Rizzoli Grand Anchovy Paste is made by mixing our best anchovies carefully ground with oil, salt and natural flavourings. There are a thousand different ways to enjoy this spreadable speciality: on croutons, pizza, in salads, on pasta dishes or as ingredient of the most tasty recipes.

Classics

Anchovy Paste

Rizzoli Grand Anchovy Paste is made by mixing our best anchovies carefully ground with oil, salt and natural flavourings. There are a thousand different ways to enjoy this spreadable speciality: on croutons, pizza, in salads, on pasta dishes or as ingredient of the most tasty recipes.

Classics

Acciughe salate

Meaty and full of flavour, carefully selected and processed by hand from fresh following the traditional method. The pack comes with easy peel coat and airtight lid. Available in various size tins. How to prepare them Remove the salt under cold running water, butterfly slice then and remove the bone, then dry with a towel. Serve with a dash of extra virgin olive oil.

Classics

Salted anchovies

Meaty and full of flavour, carefully selected and processed by hand from fresh following the traditional method. The pack comes with easy peel coat and airtight lid. Available in various size tins. How to prepare them Remove the salt under cold running water, butterfly slice then and remove the bone, then dry with a towel. Serve with a dash of extra virgin olive oil.