Our History


Our History

  • 1918

    At a very young age, founder Luigi Patrizi starts to work in the fish market in San Benedetto del Tronto - earning just 5 lire a day, but giving him his first taste for the business.

  • 1946

    Luigi Patrizi begins commercial activities in the industry, providing seafood to hotels, restaurants, and markets in Rome and Milan.

  • 1956

    Luigi Patrizi creats a manual system for curling octopuses by introducing a rotating mixer - something still today used all over the world.

  • 1960

    Esca’s first law-temperature refrigerating room is built in order to extend raw material shelf life.

  • 1967

    Luigi Patrizi is appointed “Cavaliere del Lavoro” an honorary title issued by the Italian Republic.

  • 1968

    Luigi Patrizi lays the foundations for a fishing industry named Esca s.a.s.

  • 1968

    Luigi Patrizi

    Fish processing originates from both Atlantic and Adriatic fishing. In order to shell clams a highly automatic system strats being used.

  • 1968

    Family pack and vacuum-sealed packages containing frozen seafood are sold in only a few supermarkets in this era.

    The main aim is to boost awareness, to communicate that freezing did not affect the nutritional quality of the product. Such type of conservation was little known and rarely used by food industries beforehand.

  • 1971

    Esca relocates and a new machine is built in order to preserve frozen products in vacuum-sealed packages.

  • 1980

    Between 1980 and 1983 the production is moved to a 18000mq site in Abruzzo, alongside the Tronto river where there the Esca srl headquarters are still based.

  • 1986

    Refrigerating rooms are finished, whilst the use of production techniques and raw material processing becomes automated.

  • 1990

    ESCA revolutionizes the packaging system of frozen seafood by using a new technology known as skin effect: using see-through packaging to enable customers to see what they’re eating with their own eyes.

  • 1992

    Esca starts to sell products to the retail sector. This is partly thanks to its captivating and original packaging, which has a shell-shaped hole on the front, showing off the content inside.

  • 1996

    The production line includes a wide range of products, including pre-fried pastel, fish soups, tagliatelle with salmon, seafood risotto, and spaghetti with seafood.

  • 1996

    The company obtains the ISO 9002 quality certification. Meanwhile, a 25.000 cubic metre refrigerating room are built.

  • 2001

    The new “iCondipresto” line is introduced, with three sauces available: Pronto scoglio, Cozze alla marinara, and Vongolata. These are all frozen sauces to be heated and ready to pan-fry with pasta or risotto, at the customer’s choice.

  • 2017

    The Company is always up to date with the latest industry developments particularly with regards to ingredient quality. From 2017 Esca contributs to secure a better future for the oceans and for people, using MSC and ASC certified fish and seafood in its products.  This makes Esca the first in the industry to produce a certified frozen medley with sauce.

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