The company’s history begins in the early 1900s thanks to the resourcefulness of Luigi and Emilio Zefirino Rizzoli. Masters in the art of fish preservation, they moved from Turin to Parma in 1906 and, together with Antonietta Emanuelli, they founded today’s Rizzoli Emanuelli Spa, specialized in anchovy filleting and packaging.
Anchovies in Spicy Sauce were created in 1906. Inimitable in the iconic golden tin, what makes them unique is indeed the sauce, matured in numbered wooden barrels that previously contained Marsala wine, prepared with fresh ingredients hand-prepared. Recipes and cooking time are so valuable that have been passed on only to the first born orally.
The four pillars of quality
Seas of excellence
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.