Two years ago, in these days, in Rivà di Ariano Polesine (Ro), a small town in the Polesine area, along the Romea state road a stone's throw from the Po, where the Mancin Nadia factory used to be, all you could see was a pile of rubble. In fact, at the beginning of 2023, a devastating fire - perhaps caused by a short circuit or a faulty battery that ignited those cursed flames in the middle of the night - reduced the entire factory to ashes, sending years of work and sacrifices up in smoke. A heavy blow, for many it would have been a knockout blow, with damages of over 10 million euros. Instead, the De Agostini family, owner of the plant - led by the founder Martino together with his wife Nadia Mancin (who in 1983 had given her name to the family fishing company) and his sons Marco, Michele and Fabio already inserted in key roles - after a moment of understandable dismay and concern had the strength, the ability and the spirit to face this tragedy.
They rolled up their sleeves, reassured customers and suppliers and within twenty days they were back in business, even if in emergency conditions. They rented warehouses, equipped them and resumed production with the same reliability as before. To honor contracts, supply customers and guarantee employment to the 80-odd employees who continued to work and receive regular salaries. A concrete commitment confirming the importance and centrality of human resources in the company strategy.
Mancin Nadia: work on the new plant
At the same time, work began on the construction of the new plant, which was rebuilt in just over two years. A modern structure with over 6 thousand square meters of production space, built on the site of the previous one, equipped with the latest generation technologies to create an even more efficient and sustainable production model. There is also an automated warehouse with around 50 thousand pallet spaces and a large photovoltaic system that supplies 30% of the electricity.
«After the setback at the beginning of 2023, which called into question years of work, experience and dedication - recalls CEO Marco De Agostini - it was difficult to imagine a recovery. Instead, in less than 20 days we were back up and running, with the same quality and 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 Srl is once again fully operational and supported by Mgib, the group's company based in Goro, specialized in the purification of mussels and the distribution of mussels, clams, lupins, clams, razor clams and oysters to large-scale distribution. Together, we have around one hundred collaborators: a fundamental human heritage, the heart of our restart".
Among the strengths of Mancin Nadia: marinated and preserved products
Among its strengths, the excellent seafood salads based on molluscs stand out, and the preserved products of the blue fish family (sardines, anchovies and mackerel) and other specialties based on cuttlefish and octopus. The entire production, which strictly follows the fresh chain at controlled temperatures, is available in different package sizes for all sales channels (retail and catering) and different storage methods. Much attention is paid to the choice of raw materials, of absolute quality, and to the controls of the manufacturing process to protect customers and consumers.
Its core business has always been that of “marinated”, that is, fish products preserved with the marinating technique, typical of the delta area between Chioggia and Comacchio, which the company has refined to make it less and less characteristic, in a continuous process of research into taste.
Mancin Nadia: a future marked by innovation, tradition and sustainability
The ribbon cutting, scheduled for May 30, will also be an opportunity to illustrate the company's new image and present the new product lines. «Therefore, a recovery and then further growth - continues CEO De Agostini - sought with effective responses that meet the needs of the modern consumer, both in terms of assortment and organizational proposals. Furthermore, in recent years, those who represent the third generation of the family (Andrea, Martina and Giulia De Agostini and Lorenzo Negri) have joined our staff, as well as figures with proven experience in the world of large-scale distribution and catering».
In the last two years, with production in temporary conditions, the company has had to give up about 20% of its turnover. 70% of its sales are in large-scale retail trade, followed by traditional wholesale (25%) and Horeca for the remaining 5%. The goal is to bring the turnover to 20 million euros by 2026.
Mancin Nadia, all large-scale retail trade departments covered
It also covers all large-scale retail trade display departments (i.e. gastronomy, self-service and fishmonger) with its own brand or private label products. All fresh and very fresh products with formats and recipes suited to the type of assortment offered. In particular, in the self-service departments it is present with its Mareinsieme line or with the distributor's brand. In the fishmonger's departments it is present with its Frescovivo line, in the classic visible nets and in ATP (protected atmosphere) trays, to guarantee a shelf life of up to 10 days. "We are developing new commercial and marketing strategies - these are always the words of the CEO De Agostini - with the aim of strengthening the brand, expanding the range of products and consolidating our presence in professional channels. One of the most important innovations is the upcoming launch of a line dedicated to the Horeca channel".
Mancin Nadia: ready meals for the Horeca channel and smart catering
The Horeca segment is precisely the one on which the company is focusing to consolidate its growth. A new production department has been set up equipped with the main hygienic-sanitary certifications compliant with the standards of the European markets, for the cooking and cooling of the various raw materials. Then a collaboration was started with the Veronese chef Fabio Tacchella, a great expert in collective catering, to study a dedicated line with optimised formats, adequate shelf life (i.e. period of validity of the products) and flexibility of use in professional kitchens.
Tacchella has already developed five ready meals, healthy, traceable and sustainable, designed for the smart catering sector and modern organised distribution. These are Mussels tarantina style, Mussels marinara style, Octopus with potatoes, Cuttlefish with peas and Base Mare whose balanced composition makes it ideal as an appetizer or a single dish. In addition, a fish-based hamburger is being prepared, in close collaboration with expert nutritionists, to intercept the important school catering channel which is one of the company's medium-term objectives.
Finally, with regard to environmental protection and the ethical supply chain, Mancin Nadia Srl has always been committed to using raw materials from areas certified for sustainable fishing. Furthermore, it is at the forefront in the use of recyclable packaging and paper and aluminum trays and in minimizing the use of preservatives without compromising safety and shelf-life.
They rolled up their sleeves, reassured customers and suppliers and within twenty days they were back in business, even if in emergency conditions. They rented warehouses, equipped them and resumed production with the same reliability as before. To honor contracts, supply customers and guarantee employment to the 80-odd employees who continued to work and receive regular salaries. A concrete commitment confirming the importance and centrality of human resources in the company strategy.
Mancin Nadia: work on the new plant
At the same time, work began on the construction of the new plant, which was rebuilt in just over two years. A modern structure with over 6 thousand square meters of production space, built on the site of the previous one, equipped with the latest generation technologies to create an even more efficient and sustainable production model. There is also an automated warehouse with around 50 thousand pallet spaces and a large photovoltaic system that supplies 30% of the electricity.
«After the setback at the beginning of 2023, which called into question years of work, experience and dedication - recalls CEO Marco De Agostini - it was difficult to imagine a recovery. Instead, in less than 20 days we were back up and running, with the same quality and 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 Srl is once again fully operational and supported by Mgib, the group's company based in Goro, specialized in the purification of mussels and the distribution of mussels, clams, lupins, clams, razor clams and oysters to large-scale distribution. Together, we have around one hundred collaborators: a fundamental human heritage, the heart of our restart".
Among the strengths of Mancin Nadia: marinated and preserved products
Among its strengths, the excellent seafood salads based on molluscs stand out, and the preserved products of the blue fish family (sardines, anchovies and mackerel) and other specialties based on cuttlefish and octopus. The entire production, which strictly follows the fresh chain at controlled temperatures, is available in different package sizes for all sales channels (retail and catering) and different storage methods. Much attention is paid to the choice of raw materials, of absolute quality, and to the controls of the manufacturing process to protect customers and consumers.
Its core business has always been that of “marinated”, that is, fish products preserved with the marinating technique, typical of the delta area between Chioggia and Comacchio, which the company has refined to make it less and less characteristic, in a continuous process of research into taste.
Mancin Nadia: a future marked by innovation, tradition and sustainability
The ribbon cutting, scheduled for May 30, will also be an opportunity to illustrate the company's new image and present the new product lines. «Therefore, a recovery and then further growth - continues CEO De Agostini - sought with effective responses that meet the needs of the modern consumer, both in terms of assortment and organizational proposals. Furthermore, in recent years, those who represent the third generation of the family (Andrea, Martina and Giulia De Agostini and Lorenzo Negri) have joined our staff, as well as figures with proven experience in the world of large-scale distribution and catering».
In the last two years, with production in temporary conditions, the company has had to give up about 20% of its turnover. 70% of its sales are in large-scale retail trade, followed by traditional wholesale (25%) and Horeca for the remaining 5%. The goal is to bring the turnover to 20 million euros by 2026.
Mancin Nadia, all large-scale retail trade departments covered
It also covers all large-scale retail trade display departments (i.e. gastronomy, self-service and fishmonger) with its own brand or private label products. All fresh and very fresh products with formats and recipes suited to the type of assortment offered. In particular, in the self-service departments it is present with its Mareinsieme line or with the distributor's brand. In the fishmonger's departments it is present with its Frescovivo line, in the classic visible nets and in ATP (protected atmosphere) trays, to guarantee a shelf life of up to 10 days. "We are developing new commercial and marketing strategies - these are always the words of the CEO De Agostini - with the aim of strengthening the brand, expanding the range of products and consolidating our presence in professional channels. One of the most important innovations is the upcoming launch of a line dedicated to the Horeca channel".
Mancin Nadia: ready meals for the Horeca channel and smart catering
The Horeca segment is precisely the one on which the company is focusing to consolidate its growth. A new production department has been set up equipped with the main hygienic-sanitary certifications compliant with the standards of the European markets, for the cooking and cooling of the various raw materials. Then a collaboration was started with the Veronese chef Fabio Tacchella, a great expert in collective catering, to study a dedicated line with optimised formats, adequate shelf life (i.e. period of validity of the products) and flexibility of use in professional kitchens.
Tacchella has already developed five ready meals, healthy, traceable and sustainable, designed for the smart catering sector and modern organised distribution. These are Mussels tarantina style, Mussels marinara style, Octopus with potatoes, Cuttlefish with peas and Base Mare whose balanced composition makes it ideal as an appetizer or a single dish. In addition, a fish-based hamburger is being prepared, in close collaboration with expert nutritionists, to intercept the important school catering channel which is one of the company's medium-term objectives.
Finally, with regard to environmental protection and the ethical supply chain, Mancin Nadia Srl has always been committed to using raw materials from areas certified for sustainable fishing. Furthermore, it is at the forefront in the use of recyclable packaging and paper and aluminum trays and in minimizing the use of preservatives without compromising safety and shelf-life.
May 26, 2025
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