These anchovies were praised in Bon Appetit's Islands of the Mediterranean issue and La Cucina Italiana's March 2002 issue.
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.
An Italian pantry essential, these tender anchovy filets are beautifully packed in olive oil in a small glass jar. If you turn your nose up at anchovies, Rizzoli will change your mind. |
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