Pietro Gentilini opened his first bread and biscuit bakery in 1890. At that time, a dry biscuit of English origin, called Oswego, was becoming popular in Italy and Pietro sensed its potential. He dedicated himself to the study of a...

In 1846 Francesco Peroni opened a small brewery in Vigevano. He split production almost immediately, opening a facility in Rome. Then his offspring expanded the company with two new production sites, in Bari and in Naples. In 1953 Franco Peroni...

The Granarolo group includes two different but synergic businesses: Granlatte, a consortium of milk producers, and a public limited company, Granarolo Spa. It is Italy's leading milk chain, based on an integrated production system. It was founded in 1957, near...

Luigi Moretti opened for business in 1859, when he started his brewery and ice factory in Udine. In 1860 he bottled his first beer and began to make a name for himself in the region. In the 1950s the brand's...

In 1933 Francesco Illy created a coffee production and sales business in Trieste. In 1935 he patented the forerunner of espresso machines and a modern preserving system, making it possible to export coffee to bars all over Italy. In subsequent...

In 1877 Pietro Barilla opened a bakery in Parma, and in 1910 his children increased production, creating the first factory with a continual oven. Later the founder's grandson Pietro joined the business . The post-War revival was an opportunity for...

Over 2,000 producer-members in the large food group, a consortium joint-stock company which works the best Italian farmlands to offer the best fruit and vegetables, fresh, frozen and in preserves. The whole production process is closely monitored from sowing to...

Ferrarelle is one the most popular mineral waters with Italians. It springs from the Riardo countryside in the province of Caserta, from an ancient volcanic source between the extinct volcano of Roccamonfina and Campania's Apennine foothills. Work to channel Ferrarelle...

Pietro Ferrero opened a workshop in Alba, where he began some mouth-watering experiments. In 1946 ingredients were hard to find, but using one of the area's most abundant gems, the hazelnut, he invented Giandujot, the ancestor of Nutella, a gianduia...

Virgilio Sapori opened his Siena business in 1832, producing panforte in a small bakery. Almost two centuries have passed since the opening of that workshop, two hundred years characterized by constant renewal that has kept alive ancient Tuscan confectionery traditions....