The secret recipe
A product, a secret, a myth.
is the story of our Anchovy in spiced Sauce, Rizzoli Emanuelli’s most precious legacy since 1906.
THE SECRET
The recipe of the Sauce has never been written down. The family pact requires that it be handed down to the first-born only orally, like a legend.
Massimo Rizzoli is the only one who knows the doses and cooking times.
Those who prepare it in the company still receive the ingredients that will go to make it already weighed with a combination of metal ingots designed by the first Rizzoli.
Their exact weight is known only to the President.
Doses and proportions have remained unchanged ever since.
THE RECIPE
The spices that make up the liquid part of the sauce are an extraordinary and very modern mix of aromas, countries, cultures.
It would be more practical and economical to buy them in powder form, but at Rizzoli they are still ground from fresh as they used to be. Even the suppliers have not changed: during the Second World War, one of them was forced to stop sending because trade was blocked. And the production of Salsa also stopped in Parma.
THE COOKING
The rooms that house the production of the Sauce are closed, separated from the rest of the factory and kept secret.
Only a trusted person has access to such rooms and only she is called upon to perform this recipe so rich in history and tradition. Skill and trust are needed. To achieve such an artisanal product, the cooking method is unchanged: it is still the same copper pot over a very slow fire, for hours on end. Salsa is prepared only a few times a year: when it happens, the fragrance pervades the entire company.
THE TIME
Only time allows us to achieve the same flavour, the soft, full-bodied texture as in the past.
Once prepared, the Salsa is matured for 6 months in numbered wooden barrels housed in a dedicated room. These are the barrels that formerly contained Marsala and whose wooden staves still smell of the fortified wine they stored. This is the only way to obtain an inimitable product.
