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Rizzoli Emanuelli Spa


“Ante Lucrum Nomen” has been the company’s motto since 1906: reputation before profit, quality of the product above everything else.

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

  • Experience

Rizzoli Emanuelli Spa is the oldest company in the fish preserve sector, for five generations it has been handing down passion and expertise from father to son, along the route of innovation.

  • Raw materials

Rizzoli Emanuelli Spa processes only anchovies coming from the Cantabrian, the Mediterranean, the Strait of Sicily and the Adriatic Sea. They select only the best fish batches and excellent ingredients, following a scrupulous quality protocol that makes no exceptions.

  • Processing

Rizzoli Emanuelli Spa dedicate to its product the attention it deserves: we work by hand, in the respect of the Time Honoured Rizzoli Rule, a family tradition.

  • People

Rizzoli Emanuelli Spa rely on Sicilian salting masters, keepers of the art of fish preservation. It is a company of artisans who know fish at first sight, with passion for quality.



  • Anchovy Fillets in Olive Oil
  • Salted Anchovies
  • Anchovy Paste
  • Tuna Fillets and Slices
  • Mackerel and Sardine Fillets
  • Anchovy fillets in spicy sauce and in extra virgin olive oil

Seas of excellence

  • Cantabrian Sea anchovies and anchovy fillets MSC Certified
  • Adriatic Sea anchovy fillets
  • Cantabrian Sea anchovy fillets


  • Anchovy fillets, Tuna fillets, Sardines, Mackerel fillets in extra virgin organic olive oil


Quiche with artichokes and anchovies

Ingredients for 4 servings

  • 200 g of puff pastry
  • 200 gr of artichokes
  • 150 gr of smoked provola
  • 2 eggs
  • 150 gr of buffalo ricotta
  • 100 ml of cream
  • 5gr of salt and pepper
  • 40 gr of anchovies in olive oil


  • Roll out the puff pastry on a baking sheet.
  • In a bowl, work the whole eggs with the ricotta, add the liquid cream and mix by adding salt and pepper.
  • Clean the artichokes, cut them into wedges and stew them in a pan with a little water until they are tender.
  • Spread the artichokes on the basis of puff pastry and add the liquid mixture of cream and eggs, the provola into cubes and anchovy fillets on the surface.
  • Fold the edges of the puff pastry and bake in a pre-heated oven at 200° C.

Finger food in puff pastry

Ingredients for 4 servings

  • Square puff pastry, 1 roll
  • Purple potatoes, 200 gr
  • Caper flowers, 12
  • Anchovy fillets from the Adriatic Sea Rizzoline, 2 packs
  • Eggs, 1
  • Milk, 50 ml
  • Peanut oil for frying
  • Salt and pepper


  • Roll out a sheet of puff pastry and make some stars.
  • Brush with the beaten egg and the milk and cook in the oven for a few minutes at 180° C.
  • With the help of a mandolin cut the purple potatoes into thin slices and fry them in plenty of boiling oil. Once drained on absorbent paper, salt and, if desired, pepper.
  • Complete the stars by placing a purple potato chip on top and adding a fillet of anchovies rolled around a caper flower.

Grilled mackerel with sesame carrots and sprouts mashed potatoes

Ingredients for 4 servings

  • 200 g of Carrots
  • 100 ml of skimmed milk
  • 10 g of sesame seeds
  • 25 g of Butter
  • Sprouts
  • 1 Tin of Grilled Mackerel
  • Salt
  • Pepper


  • Boil the carrots in boiling water for 15 minutes, drain and put them in a bowl with 1/3 of the milk, mashed well with a fork, to make them a puree, keep aside.
  • In a saucepan, toast the sesame seeds for 2-3 minutes, add the remaining milk and bring to a boil.
  • As soon as the milk has reached the boil add the carrot puree, stir, add salt and pepper and continue to simmer for at least 10 minutes.
  • Remove from the heat and blend the mashed puree with an immersion minipimer.
  • Serve with the hot puree at the base, lay on the grilled mackerel and complete with the sprouts. Serve immediately.

Arancini with broccoli, burrata and anchovies of the Cantabrian Sea

Ingredients for 4 servings

  • 200 gr of Carnaroli rice
  • 300 gr of broccoli
  • 1 pack of Anchovies from the Cantabrian Rizzoli Sea
  • 250 gr of burrata
  • 1 clove of garlic
  • 1 l of vegetable stock
  • 50 grams of Parmigiano Reggiano
  • 3 eggs
  • Flour 00 qb
  • Grated bread as needed
  • Extra virgin olive oil as needed
  • Salt and pepper
  • 1 l of seed oil for frying


  • In a pan heat 3 tablespoons of extra virgin olive oil, sauté the garlic and 2 anchovy fillets, add the previously chopped broccoli and blanch and add to the pan for 5 minutes. Add salt and pepper and keep aside.
  • Boil 2 cups of salted vegetable stock in a saucepan; add the rice and cook. Add more broth and, halfway through cooking, sautéed broccoli. Finally stir in the Parmesan cheese.
  • Cut the burrata into 8 pieces. Prepare 3 bowls with flour, beaten eggs and breadcrumbs. Take a little ball of rice and insert an anchovy and a piece of burrata inside.
  • Pass the balls in the flour, then in the egg, then in the breadcrumbs and then again in the egg and finally in the breadcrumbs. Fry the arancini in hot oil.


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

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