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.
Luigi Patrizi begins commercial activities in the industry, providing seafood to hotels, restaurants, and markets in Rome and Milan.
Luigi Patrizi creats a manual system for curling octopuses by introducing a rotating mixer - something still today used all over the world.
Esca’s first law-temperature refrigerating room is built in order to extend raw material shelf life.
Luigi Patrizi is appointed “Cavaliere del Lavoro” an honorary title issued by the Italian Republic.
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.
Esca relocates and a new machine is built in order to preserve frozen products in vacuum-sealed packages.
Refrigerating rooms are finished, whilst the use of production techniques and raw material processing becomes automated.
The production line includes a wide range of products, including pre-fried pastel, fish soups, tagliatelle with salmon, seafood risotto, and spaghetti with seafood.
The company obtains the ISO 9002 quality certification. Meanwhile, a 25.000 cubic metre refrigerating room are built.
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.