Anchovies in Olive Oil

A little snack in our complete box, these are Adriatic anchovy filets (filetti di alici) in olive oil, they add a punch to the cheese and cold-cut board, smooth and salty. This purveyor has been in business since 1906.

Origin Turin

A little snack in our complete box, these are Adriatic anchovy filets (filetti di alici) in olive oil, they add a punch to the cheese and cold-cut board, smooth and salty.

The name Rizzoli Emanuelli conjures up images of a family that has always loved the sea. The origins of its maritime devotion lie all of the way back in 1898, when Luigi Rizzoli founded the first anchovy filleting and packaging company in Turin.

The location in Turin was not chosen at random. The city had been a traditional fish processing centre for more than 100 years due to its exceptional position on one of the branches of the old salt road between the transalpine markets and the port of Genoa, which was an important fish trading town and one of the main destinations for goods from the East.

After working alongside his father Luigi in Turin for almost a decade, in 1906 Emilio Zefirino Rizzoli and his wife Antonietta Emanuelli decided to move to Parma and found their own company: Rizzoli Emanuelli (now known as Rizzoli Emanuelli SpA).

It is said that the couple bought an outstanding batch of fish that was delivered to them in packaging decorated with a picture of three amiable gnomes, which went on to become the logo of the prestigious brand and a symbol of prosperity, health and longevity.

Although it is the oldest company in its field, generation after generation it has managed to keep on reinventing itself and retain its youthful vitality. Carlo, one of Emilio and Antonietta’s sons, continually built up the reputation of the brand until his son Antonio took over at the helm of the company in 1958. Antonio is the current Chairman of Rizzoli Emanuelli SpA and he continues to run the business successfully alongside his eldest son Massimo.


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