The Rizzoli family knows a thing or two about fish; they've been packing tuna, sardines and anchovies in the finest Italian tradition, without chemicals or preservatives, for almost a century. But it's the Rizzoli's commitment to quality that set their products apart. Recognized throughout Italy by restaurants and retailers as the highest quality available, these fish are caught in the Mediterranean and hand packed in Parma. Rizzoli anchovies are milder and less salty than their American made counterparts, which have given anchovies a bad name. Use anchovies to make puttanesca sauce; in pizza; as a crostini topping; chopped in salads; on an antipasto tray.Consisting of only ground anchovy fillets, olive oil, salt, and natural flavors, Rizzoli's easy-to-use anchovy paste makes a savory pizza topping, a tangy bruschetta spread or a tantalizing Caesar salad dressing (it's what our own chef uses).
