Here at Kelvini Italian Artisan, we are constantly on the lookout for products that represent the true spirit of Italy. Not mass-produced industrial goods, but ingredients with a history, a provenance and a tradition. These anchovy fillets from the Adriatic Sea by Rizzoli Emanuelli fall precisely into this special category.
The Adriatic Sea has been renowned for centuries as one of Italy’s richest fishing grounds. Its nutrient-rich waters produce anchovies with a refined flavour and exceptional quality. Rizzoli selects only the very best specimens, which are processed entirely by hand immediately after being caught, using traditional methods. They are then carefully matured in barrels until they reach their optimal flavour and texture.
These fillets are packed in an exclusive blend of 100% Italian oils, prepared according to Rizzoli’s traditional recipe. This ensures that the pure flavour of the fish is fully preserved, without being overpowered by the oil.
Why choose Rizzoli anchovies from the Adriatic Sea?
✔ Sourced from the Adriatic Sea, rich in nutrients
✔ Handcrafted in the traditional way
✔ Aged using traditional Italian methods dating back centuries
✔ ✔ Aged using centuries-old Italian methods
✔ An intense umami flavour with a subtle salty note
✔ Ready to use
✔ Genuine, high-quality Italian product since 1906
✔ Selected by Kelvini Italian Artisan for foodies and pizza lovers
Perfect for
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Pizza Marinara met ansjovis
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Pizza Marinara met ansjovis
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Pasta alla puttanesca
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Caesar salad
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Grilled bread with tomato and basil
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Starters
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Starters
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Mediterranean fish dishes
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Tapenade and spreads
And often, just a single fillet is enough to give a dish that extra touch of depth and umami.
A tradition dating back more than a century
Since 1906, Rizzoli Emanuelli has been recognised as one of Italy’s oldest and most respected producers of tinned fish. Over the generations, the family has honed its expertise, whilst remaining true to the traditional processing techniques that have made the brand famous.
The anchovies are caught using the traditional ‘lampara’ method (purse seine fishing), a technique that preserves the integrity of the fish and respects the marine ecosystem. After being caught, the fish are processed by hand on site and then carefully cured to ensure the flavour develops to its full potential.
What do fans think?
International enthusiasts of high-quality anchovies often praise Rizzoli for its combination of quality, texture and value for money. On specialist forums, the fillets are described as meaty, well-cut, rich in umami and particularly well-suited to pizza and Mediterranean dishes.
One user described them as:
""Delightfully rich in umami, meatier and better trimmed than most others."
Product information
Publisher: Rizzoli Emanuelli
Product: Adriatic Sea anchovy fillets in 100% Italian oil
Herkomst: Adriatische Zee – Italië
Ingredients: anchovies (Engraulis encrasicolus), sunflower oil, extra virgin olive oil, salt
Packaging: glass
Available sizes: 80 g and 145 g
Uses: pizza, pasta, salads, starters and Mediterranean dishes
The secret ingredient of Italian cuisine
In many of the finest Italian recipes, you don’t immediately notice the anchovy. Yet without it, the dish would never taste quite the same. The anchovy doesn’t add a fishy flavour, but naturally brings out all the other flavours.
With these Rizzoli Adriatic Sea anchovy fillets, Kelvini Italian Artisan brings one of the most beloved condiments in Italian cuisine to your kitchen. A product for those who recognise quality in simplicity and tradition.
