Rizzoli

Luigi and Emilio Zefirino Rizzoli moved from Turin to Parma in 1906, and Emilio fell in love with Antonietta Emanuelli while travelling Italy selling fish. He named the company after her. The recipe for their Anchovies in Spicy Sauce, created in 1906 and still sold in the same iconic golden tin, has never been written down. It is passed orally from father to eldest son alone, then matured for six months in numbered Marsala barrels. Italy's oldest fish canning company, five generations in Parma, a city 200 kilometres from the sea that accounts for over 70 percent of Italy's anchovy production.