RIZZO VENEZIA
A family story spanning generations.
Over the generations, the Rizzo family has stood out not only for its business activity in Venice,
but also for its constant involvement in the life of the city.
A commitment carried forward over time, expressed through active involvement, responsibility and a concrete contribution to the city.
The Rizzo family opens its first bakery in Santa Margherita, in the heart of Dorsoduro.
Traditional methods and local ingredients: the beginning of a Venetian institution.
After returning from Argentina, Alfredo Rizzo and his brothers founded the historic bakery in Rio Terà San Leonardo — still today the heart of our production.
Nicola e Guido Rizzo guidano l’azienda di famiglia insieme ai figli Marianna, responsabile dell’area amministrativa e della comunicazione, e Riccardo, supervisore dell’area produzione.
Over the years, the activity of Forno Rizzo has gone hand in hand with an active participation in the life of the city.
Among the issues addressed was the demographic decline of Venice, which found a significant moment in the conference “Exodus, Living in Venice”, held at the Chamber of Commerce on April 16, 1989, in the presence of institutional representatives and ministers of the Italian Republic.
At the same time, a constant effort was carried forward to raise awareness about the importance of dredging and maintaining Venice’s canals, which were already being progressively neglected.
A central figure in this journey was Alfredo Rizzo, who played a leading role within the association of Venetian bakers, serving as its president for more than 25 years, from 1976 to 1993.
Over time, he took on increasingly important positions at both regional and national level, eventually becoming national vice president of the trade association.
At the same time, he served as a member of the Venice City Council from 1990 to 1992, contributing to the administrative life of the city.
As recognition of his career, Alfredo Rizzo was awarded the Premio Miramare in August 2001, honoring his contribution to the Lido and the professionalism demonstrated throughout the years.
Since 1961, our Rio Terà San Leonardo bakery has been the beating heart of Rizzo Venezia.
Qui, ogni notte, i nostri fornai preparano oltre 70 varietà di pane, dolci e specialità che riforniscono tutti e tre i punti vendita. Lievito madre, farine selezionate, nessun additivo: la stessa dedizione di cinque generazioni fa.
It is the bakery that guarantees the consistent quality that has made us a Venetian institution — and the reason why both locals and visitors continue to choose us.
Recipes and techniques passed down through five generations, in respect of the Venetian baking tradition.
Every product is handmade in our historic bakery, without industrial shortcuts.
Only top-quality ingredients, with no additives or preservatives. Never any compromises.
Deeply rooted in our city for more than 130 years.
