Rovagnati launches a lighter Snello salami
To meet more and more consumers’ needs, who wish to eat with taste while remaining lightweight, Rovagnati decided to make its Snello salami less fat. The new Snello reference is a
All posts by Patrick Fontana
Riscossa Pasta Factory competes in the world for its space on the shelves
National origin of raw material, whole wheat pasta, ‘free from’ pasta: this Company in Puglia aims at the most value-added segments to find room in the market
Zerbinati in California for IDDBA 2017
California is the place where the most healthy eating trends are born and the company is investing significantly in this trends
Cirio tomato conquers France
The consumption of the authentically Italian tomato grows in France. According to the latest figures on purchases in French distribution, the Cirio tomato brand owned by the Conserve Italia cooperative
Oleificio Zucchi goes to the U.S. at Summer Fancy Food
Oleificio Zucchi returns to the US market as one of the protagonists of Summer Fancy Food 2017, the largest North American’s event dedicated to buyers in the agri-food business, to
Grani Futuri, a new festival about bread
In San Marco in Lamis in the Gargano area from the 17th to 19th of June there will be the first edition of Grani Futuri, a national bread event that calls for
Birra Ichnusa oldest brewery in Sardinia turns fifty
This year Birra Ichnusa celebrates the 50th anniversary of the Assemini brewery, the oldest in Sardinia. An important milestone for a beer that for more than a hundred years is synonymous
Parmalat for the World Milk Day
Parmalat joined the World Milk Day 2017 promoted by FAO with a dedicated campaign and a manifesto to unmask the many false myths related to milk and to reaffirm the importance
Tasting during shopping: retail becomes a restaurant
The combination of sales and consumption within daily or weekly shopping paths is increasingly widespread
Pasta Armando focuses on storytelling
The company highlights its productive know-how and Italian character of the ingredients it uses, which thus become factors of distinctiveness
