News Cibus Lab

Borsari: Tradition and premium quality

Industria Dolciaria Borsari: the quality of leavened products for festivities sought after by the new consumer   Quality, history and…

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Vicenzi’s export strategies

Vicenzi: the Italian pastry protagonist in the festivities in the different cultures of the world   Vicenzi Industria Dolciaria’s export…

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Caseificio Busti: Tuscan tradition

Caseificio Busti: the Tuscan tradition in mass market retail   As part of the seventh workshop of Cibus Lab, the…

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Zappalà: Sicilian typicality

Zappalà: the Sicilian typicality in the dairy world   “In Italy and in the world, we want to represent the…

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Inalpi: sustainability for development

Inalpi: 148 million investments in sustainability and development   The recent history of Inalpi SpA, a dairy company in Moretta…

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Fattorie Garofalo: short supply chain, high quality and branding

Fattorie Garofalo: Short supply chain, high quality, and branding at the service of Italian and international retailers   Fattorie Garofalo…

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SI.FOR. : between artisan tradition and industrial quality

Si.For. : artisan tradition and industrial quality to grow in the international markets   Si.For was born in the Palermo…

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Tipico grows and is one step ahead

The Masini is a Fonni family, who for three generations have kept and carried on the Sardinian tradition of baked…

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La Pizza +1: the originality of its offer with a wholly strategic shelf life

La Pizza+1 is certainly a strategic supplier of focaccia, but it is not possible to limit the company to this…

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CRM Ltd.: the piadina knows how to please consumers

CRM Ltd. was founded in 1974 by the joint experience of Renzo Montagnani and Carla Rebecchi, increasing over almost 50…

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