National Seafood Month: Rizzoli Anchovies, Norwegian Fish and Callipo Tuna

October is National Seafood Month, and Eataly celebrates food holidays with enthusiasm. Here are three types of high-quality seafood, from canned anchovies to fresh fillets.

Anchovies from Rizzoli

Rizzoli has a long history in preserved fish. In 1871, the company's ancestor, then called Tosi & Rizzoli, opened in Turin, the capital of Piedmont. Luigi and Emilio Rizzoli met Romeo Tosi there, and the three started the original company. In 1892 the company relocated to Parma in Emilia, a city making great strides in railways and fast communication routes. The Rizzoli brothers took charge and the company became Rizzoli Emanuelli & Co.

The most iconic product is Anchovies in Spiced Sauce, or Alici in Salsa Piccante. The recipe is a secret: it is not written down but passed orally from generation to generation through the first-born. After the ingredients are mixed and cooked, the fish is aged for 6 months in used Marsala barrels. The same technique has been followed for over 110 years, using the same machinery.

Today the fourth generation leads the company, with Massimo Rizzoli in charge. His vision has brought innovations in packaging, including glass containers and single-portion trays, and made traceability and transparency guiding principles. The company motto is ante lucrum nomen, or "before profit, name."

Steelhead trout and cod from Norway

Norway's waters are so far north that they are closer to the North Pole than to Paris. Even so, the conditions for seafood are ideal. Deep fjords and narrow straits offer a natural habitat for steelhead trout and cod, and the Gulf Stream carries warm water across the Atlantic from the Gulf of Mexico to the Arctic. The result is a rich and diverse ecosystem, from the smallest shellfish to the biggest finfish. Fish from Norway can reach tables around the world in under 48 hours after catch.

Environmental standards for salmon in Norway are among the highest in the world, topping Coller FAIRR's annual ranking of the most sustainable protein producers. Fish farms work to minimize their impact on the local ecosystem and manage the health of their stock sustainably.

The range is wide: steelhead trout, cod (or Skrei) and salmon, plus red king crab, mackerel, lobster and halibut. The cold climate means the fish grow slowly, which gives a firm texture, taste and color. Norwegian seafood is also quick and easy to cook.

Tuna from Callipo

Giacinto Callipo wanted to preserve the Mediterranean tuna historically caught by the tonnare of Calabria. In 1913 he founded Callipo, one of the first companies in Italy to preserve tuna in tin, with a mission of "quality first." In 1926 the Royal Family named Callipo an "Official Supplier" because of that quality.

Callipo uses only yellowfin tuna, quick-frozen on board the fishing vessels. At the facility the fish is cut into pieces and steam-cooked to keep texture, flavor and nutritional value. After cooling, the tuna is cleaned, selected and trimmed, and the fillets are packed by hand into jars. Only 50% of the processed tuna steaks is used. The jars are topped with olive oil and a little salt, then sealed, sterilized and packaged. The tuna is aged beyond the minimum set by certifying bodies.

The range comes in glass and tin, from classic tuna steaks to fig spread and chili peppers.

Find them at Eataly

Stop by your local Eataly, order local delivery or shop online to explore more seafood.