"Mancin Nadia", after the fire new factory and the "sea in the basin" signed Fabio Tacchella

Nadia Mancin, who passed away last year at the age of 78 in her hometown of Adria, would be proud of this new large plant. That fire on January 25, 2023, which saddened her so much, as well as her husband Martino De Agostini and her children (who were already at the forefront of managing the company at the time), could have represented the end. Two years ago, the fire reduced the entire Rivà di Ariano Polesine plant to ashes, also sending up in smoke many years of activity and sacrifices. A journey that began way back in 1983. But the De Agostini family did not lose heart. Indeed, also counting on the solidarity of other companies to manage the emergency phase (a solidarity that came back, given that Nadia Mancin had also done the same on previous occasions, helping friendly companies in difficulty) in just two years she managed to get the plant back on its feet, officially inaugurating it these days. The ribbon cutting was also the occasion to present the company's new image and new product lines. The new building along the “Romea” is the symbol of a company that, with its history that began in the 1980s, is one of the points of reference for Italian seafood gastronomy. Just enter the plant and take a look at the quantity of fish that is processed. “It was difficult two years ago to think that we would have made it,” says Marco De Agostino, CEO of the company, “but we did it, getting back up even after an event that caused damages of over 10 million euros. We all rolled up our sleeves. A story like ours, which began in 1983 with our parents, could not end like this…”.

Two years after that dramatic event, Mancin Nadia Srl presents itself today with an innovative and modern plant, completely rebuilt on the ashes of the pre-existing one. The new plant bears the signature of the architect Dario Passarella and the engineer Italo Passarella, professionals from Taglio di Po, while the construction company is Pellizzari di Poianella di Bressanvido. It is a technologically advanced plant, extending over 6,000 square meters, and with a superior production and logistics capacity, in addition to a significant supply of photovoltaic panels. The restart meant protecting jobs, maintaining turnover and, above all, launching a new growth plan capable of looking to the future of modern distribution and professional catering.

An extra gear in terms of competitiveness, lots of quality in the "seafood" trays

Mancin Nadia srl, supplier of numerous brands of large-scale Italian distribution, actively oversees three specific departments in the field of fresh and very fresh products: the delicatessen counter (also called assisted counter or cutting counter), self-service (refrigerated shelves) and the fishmonger, in addition to producing a range of products under the distributor's brand (private label). Thanks to the new production lines, some of which designed by the Veronese chef Fabio Tacchella, the latest-generation machinery and a more agile and efficient internal organization, the company is now able to respond even more quickly and flexibly to the needs of the Large-Scale Retail Trade (GDO). The high capacity for customizing packaging, the quality of fresh products preserved in a protective atmosphere (ATP) and the efficiency of processes certified according to the highest European standards (BRC, IFS, ISO 22000), combined with the very high level of health and hygiene prophylaxis, make Mancin Nadia an ideal partner for the GDO. The new plant structure, supported by a renewed strategic vision and long-experienced management, aims to regain full pre-fire market share and reach the milestone of 20 million euros in turnover by 2026. The turnover is currently divided as follows: 40% large-scale retail trade, 39% discount, 8% ho.re.ca, 7% wholesalers, 6% industrial supplies.

A more efficient research and development department

Another key element of this relaunch is undoubtedly the one linked to the strengthening of the Research and Development department, historically a central department for Mancin. The company has invested in new equipment for cooking, cooling and packaging, supported by high-profile external consultancy, such as that of chef Fabio Tacchella, a cook and gastronomic researcher, expert in designing dishes for collective catering and for the gastronomic industry. The new department works in synergy with nutritionists, chefs and operators in the sector to guarantee functional, tasty and sustainable products, confirming the company's vocation for quality and gastronomic innovation.

A new line for Smart catering

The real, tangible novelty, previewed in recent days, is represented by the new line dedicated to the Ho.Re.Ca. channel, with proposals designed for fast food, banqueting, bars, kiosks and aperitif bars or delicatessens, but also ideal for the hotel sector. The range, designed to meet the flexibility and quality needs of food service professionals, includes references with a high service content, in this case: Mussels tarantina style, Mussels marinara style, Octopus with potatoes, Cuttlefish with peas, Base Mare (a mix of molluscs and crustaceans for dozens of customizable recipes). These products offer great ease of use and constant quality, ideal for quick preparation contexts without sacrificing taste. The introduction of this line represents a strategic turning point, destined to increase the Ho.Re.Ca. market share, currently equal to 5% of the turnover but rapidly expanding.

A future based on tradition, innovation and sustainability

Mancin Nadia Srl confirms its commitment to an ethical and sustainable supply chain, with a reduction in plastic, use of recyclable packaging, minimization of preservatives and procurement from responsible fishing fleets. The photovoltaic system that overlooks the entire production structure is able to provide energy with enormous savings in CO2 released into the environment. The group, which also includes the company M.GI.B. (a company in the Goro district specializing in mussel purification), continues its evolutionary path under the guidance of Marco De Agostini. Between tradition and innovation, the goal is clear: to offer high-quality ready-made dishes with very short labels, accessible, safe and compatible with the new rhythms of modern catering and everyday life.

Marco De Agostini: “After the fire we were back up and running after just 20 days”

“On January 25, 2023, an event that profoundly affected our company, calling into question years of work, experience and dedication. In less than 20 days we were back up and running, with the same quality, the same reliability, the same determination, choosing to rebuild while looking ahead, taking this challenge as an opportunity to relaunch ourselves. We invested in technologies, reorganized processes, strengthened the group’s identity. Today, Mancin Nadia S.r.l. is once again fully operational and supported by MGIB, the group’s company specializing in mussel purification. Together, we have around one hundred employees: a fundamental human asset, the heart of our restart. We are developing new commercial and marketing strategies, with the aim of strengthening the brand, expanding the product range and consolidating our presence in professional channels. One of the most important innovations is the upcoming launch of a line dedicated to the Ho.Re.Ca. sector. And will not be the last challenge… Let’s look ahead”. The real, tangible novelty, previewed in recent days, is represented by the new line dedicated to the Ho.Re.Ca. channel, with proposals designed for fast food, banqueting, bars, kiosks and aperitif bars or delicatessens, but also ideal for the hotel sector. The range, designed to meet the flexibility and quality needs of food service professionals, includes references with a high service content, in this case: Mussels tarantina style, Mussels marinara style, Octopus with potatoes, Cuttlefish with peas, Base Mare (a mix of molluscs and crustaceans for dozens of customizable recipes). These products offer great ease of use and constant quality, ideal for quick preparation contexts without sacrificing taste. The introduction of this line represents a strategic turning point, destined to increase the Ho.Re.Ca. market share, currently equal to 5% of the turnover but rapidly expanding.

A future based on tradition, innovation and sustainability

Mancin Nadia Srl confirms its commitment to an ethical and sustainable supply chain, with a reduction in plastic, use of recyclable packaging, minimization of preservatives and sourcing from responsible fishing fleets. The photovoltaic system that overlooks the entire production facility is able to provide energy with enormous savings in CO2 released into the environment. The group, which also includes the company M.GI.B. (a company in the Goro district specializing in mussel purification), continues its evolutionary path under the guidance of Marco De Agostini. Between tradition and innovation, the goal is clear: to offer high-quality ready-made dishes with very short labels, accessible, safe and compatible with the new rhythms of modern catering and everyday life.

Marco De Agostini: “After the fire we were back up and running after just 20 days”

“On January 25, 2023, an event that profoundly affected our company, calling into question years of work, experience and