When you have the will not to give up and you believe in the activity undertaken with skill and enthusiasm, nothing can stop small Italian businesses. We are in Rivà, a town near the Po Delta, in the province of Rovigo: on January 25, 2023, a fire completely destroyed the production site. An event that could have stopped the company Mancin Nadia S.r.l. forever, which, on the contrary, marked the beginning of a new phase
Two years later, the fish specialty company has returned stronger than before: a production plant of over 6,000 square meters, cutting-edge technologies, reorganized processes and a new sustainable development model project it towards the future.
“We have transformed a crisis into an opportunity for growth – explains Marco De Agostino, CEO of Mancin Nadia – and without leaving anyone behind: no jobs were lost, salaries were guaranteed, the team remained united. A concrete sign of the value we attribute to people. With these new tools and with the same energy as always, we are now aiming for an ambitious goal: to reach 20 million euros in turnover. From the very first moment, we were able to react – continues De Agostino – there was no improvisation: we already had an operational emergency plan, with clear roles and procedures. Our systems were in the cloud, the data was safe and immediately accessible. We activated external production structures and re-established contact with customers and suppliers in less than 24 hours. In less than 20 days we were operational again, guaranteeing the same quality and reliability that have always distinguished us. But we were not satisfied with just starting again. We chose to relaunch ourselves: by investing in technologies, innovating processes and strengthening our corporate identity”. Furthermore, Mancin Nadia works in close contact with MGIB, the group company specialized in mussel purification.
Mancin Nadia S.r.l. opens its doors to the future
On May 15, 2025, the new Mancin plant welcomed the specialized press for an exclusive conference. An important moment to share the story of the rebirth, the strategic vision of the coming years and present the latest product innovations. Today, Mancin Nadia S.r.l. is among the main Italian players in fish gastronomy and can offer a rich and versatile assortment. All products are available in different formats and storage methods – in oil, in brine or in a protective atmosphere (ATP) – designed for both the retail channel and for professional catering. The supply chain is entirely temperature-controlled (0°– 4°), to always guarantee maximum freshness.
MGIB, a company of the group based a few kilometers away, in the heart of the Goro district, one of the most important areas for the collection of bivalve molluscs in Italy. MGIB manages a modern purification plant and distributes mussels, clams, lupins, fasolari, razor clams and oysters under the Marinsieme Frescovivo brand, with a strong presence in large-scale distribution. The 2 companies have about 100 employees who are the heart of the restart.
Marinated, between tradition and sustainable innovation
The heart of the Mancin offer remains the marinated product, as explained by the sales director Paolo Pavani: “Our marinated products are the modern evolution of the classic preservation technique typical of the Delta between Chioggia and Comacchio. From eels to blue fish fillets, to seafood salads, marinating was the method to lower the pH and preserve for a long time, thanks to a mixture of water, vinegar and salt. Thanks to the improvement of the cold chain and packaging techniques, we have refined the marinade, making it lighter and more digestible”.
“Mancin was among the first Italian companies in the sector to invest in protective atmosphere packaging (ATP) – continues Pavani – and today over 90% of the production in trays uses this technology, significantly reducing the use of sunflower seed oil – with tangible advantages also for domestic disposal. Sustainability and quality are an inseparable pair for us using raw materials from certified sustainable fishing; packaging with recyclable materials; production process that is attentive to the environment”.
The Mancin Group in numbers
Before the fire in January 2023, the Group's turnover was 27.5 million euros, with Mancin's share of 17.5 million euros, of which 2.1 developed abroad (12%). As for the national market of Mancin, with a sales network of 18 agents, making 100 the turnover, here is a summary of the division of sales: GDO prevails (70%), followed by Traditional Wholesale (25%) and Horeca (5%). All the display departments of the Large-Scale Distribution are manned with formats suited to the type of proposal: from the Self-Service Department to the assisted counter of Gastronomy to the Fishmonger Department, with the products of the Frescovivo Line.
A new look at the future of the fish market
“With over 40 years of experience, Mancin Nadia S.r.l. has built its path by enhancing tradition: we started with the marinating of eels, an excellence of Italian cuisine. Our eels were present in the most important fish markets, from Rome to Milan, and recognized for their quality” – says Gianluigi Veronesi, management consultant and Marketing & communication.
Today the context has changed radically and consumers have less time to dedicate to cooking; they are looking for lighter, healthier and more balanced dishes; they want transparency, traceability and sustainability; they prefer ready-to-eat products without sacrificing taste. According to NielsenIQ 2024, ready and semi-finished fish-based dishes are growing steadily: +5.6% in value in Italy, with +4.1% in the Ho.Re.Ca. channel and a growing presence in private label lines. Catering professionals also face difficulties in finding qualified personnel, increasingly tight operating times, fluctuating energy costs, the need to guarantee authenticity and continuity of service. “For this reason – continues Veronesi – Mancin Nadia has launched a new line of ready-made fish dishes, designed to meet the real needs of the Ho.Re.Ca. world and modern organised distribution. The first products being tested include: Mussels tarantina style, Mussels marinara style, Octopus with potatoes, Cuttlefish with peas, Base Mare. These are dishes that are highly recognisable and appreciated by the Italian consumer, capable of guaranteeing ease of use to the restaurateur and gastronomic quality to the end customer. We have developed two complementary commercial strategies: a professional line for the Ho.Re.Ca. channel: smart formats, optimised shelf life, versatility in the kitchen. A retail line designed for home consumption, to offer a “restaurant-like” experience even at home”.
Three guarantees for the professional and the consumer
Certified quality: all products are made in a renovated and certified factory according to the highest hygiene and health standards, in line with the requirements of the European market. Gastronomic research: each recipe is born from the comparison between nutritionists, food technologists, restaurateurs and chefs: taste, functionality and stability are guaranteed. Sustainability and ethical supply chain: recyclable packaging, preservatives reduced to a minimum, collaboration with certified fleets for responsible fishing: respect for the environment is an integral part of our production philosophy. Tradition, innovation and respect for those who choose to work with us: this is how we look to the future of the fishing sector.
A partner of excellence: Chef Fabio Tacchella
To ensure coherence and identity for the new range, the company has relied on chef Fabio Tacchella. An authoritative figure in the Italian gastronomic panorama, Tacchella has twenty years of experience in the formulation of dishes for the food industry, as well as a deep knowledge of the mechanisms of professional cuisine and collective catering.
“Together with the research and development manager – Fabio Tacchella underlines – we have started a technical and gastronomic work to create a new line of ready meals of the fifth range, conceived specifically for the Ho.Re.Ca. channel. These are traditional fish dishes designed to respond to the growing need for efficiency in professional kitchens, while keeping intact the values of well-made cuisine: taste, recognisability, and respect for the raw material”.
All this allows the restaurateur to offer a tasty dish, consistent with our tradition, without the need for expert staff in the kitchen. In this way, a real void is filled, giving continuity to the Italian gastronomic culture, without compromising on quality.
Two years later, the fish specialty company has returned stronger than before: a production plant of over 6,000 square meters, cutting-edge technologies, reorganized processes and a new sustainable development model project it towards the future.
“We have transformed a crisis into an opportunity for growth – explains Marco De Agostino, CEO of Mancin Nadia – and without leaving anyone behind: no jobs were lost, salaries were guaranteed, the team remained united. A concrete sign of the value we attribute to people. With these new tools and with the same energy as always, we are now aiming for an ambitious goal: to reach 20 million euros in turnover. From the very first moment, we were able to react – continues De Agostino – there was no improvisation: we already had an operational emergency plan, with clear roles and procedures. Our systems were in the cloud, the data was safe and immediately accessible. We activated external production structures and re-established contact with customers and suppliers in less than 24 hours. In less than 20 days we were operational again, guaranteeing the same quality and reliability that have always distinguished us. But we were not satisfied with just starting again. We chose to relaunch ourselves: by investing in technologies, innovating processes and strengthening our corporate identity”. Furthermore, Mancin Nadia works in close contact with MGIB, the group company specialized in mussel purification.
Mancin Nadia S.r.l. opens its doors to the future
On May 15, 2025, the new Mancin plant welcomed the specialized press for an exclusive conference. An important moment to share the story of the rebirth, the strategic vision of the coming years and present the latest product innovations. Today, Mancin Nadia S.r.l. is among the main Italian players in fish gastronomy and can offer a rich and versatile assortment. All products are available in different formats and storage methods – in oil, in brine or in a protective atmosphere (ATP) – designed for both the retail channel and for professional catering. The supply chain is entirely temperature-controlled (0°– 4°), to always guarantee maximum freshness.
MGIB, a company of the group based a few kilometers away, in the heart of the Goro district, one of the most important areas for the collection of bivalve molluscs in Italy. MGIB manages a modern purification plant and distributes mussels, clams, lupins, fasolari, razor clams and oysters under the Marinsieme Frescovivo brand, with a strong presence in large-scale distribution. The 2 companies have about 100 employees who are the heart of the restart.
Marinated, between tradition and sustainable innovation
The heart of the Mancin offer remains the marinated product, as explained by the sales director Paolo Pavani: “Our marinated products are the modern evolution of the classic preservation technique typical of the Delta between Chioggia and Comacchio. From eels to blue fish fillets, to seafood salads, marinating was the method to lower the pH and preserve for a long time, thanks to a mixture of water, vinegar and salt. Thanks to the improvement of the cold chain and packaging techniques, we have refined the marinade, making it lighter and more digestible”.
“Mancin was among the first Italian companies in the sector to invest in protective atmosphere packaging (ATP) – continues Pavani – and today over 90% of the production in trays uses this technology, significantly reducing the use of sunflower seed oil – with tangible advantages also for domestic disposal. Sustainability and quality are an inseparable pair for us using raw materials from certified sustainable fishing; packaging with recyclable materials; production process that is attentive to the environment”.
The Mancin Group in numbers
Before the fire in January 2023, the Group's turnover was 27.5 million euros, with Mancin's share of 17.5 million euros, of which 2.1 developed abroad (12%). As for the national market of Mancin, with a sales network of 18 agents, making 100 the turnover, here is a summary of the division of sales: GDO prevails (70%), followed by Traditional Wholesale (25%) and Horeca (5%). All the display departments of the Large-Scale Distribution are manned with formats suited to the type of proposal: from the Self-Service Department to the assisted counter of Gastronomy to the Fishmonger Department, with the products of the Frescovivo Line.
A new look at the future of the fish market
“With over 40 years of experience, Mancin Nadia S.r.l. has built its path by enhancing tradition: we started with the marinating of eels, an excellence of Italian cuisine. Our eels were present in the most important fish markets, from Rome to Milan, and recognized for their quality” – says Gianluigi Veronesi, management consultant and Marketing & communication.
Today the context has changed radically and consumers have less time to dedicate to cooking; they are looking for lighter, healthier and more balanced dishes; they want transparency, traceability and sustainability; they prefer ready-to-eat products without sacrificing taste. According to NielsenIQ 2024, ready and semi-finished fish-based dishes are growing steadily: +5.6% in value in Italy, with +4.1% in the Ho.Re.Ca. channel and a growing presence in private label lines. Catering professionals also face difficulties in finding qualified personnel, increasingly tight operating times, fluctuating energy costs, the need to guarantee authenticity and continuity of service. “For this reason – continues Veronesi – Mancin Nadia has launched a new line of ready-made fish dishes, designed to meet the real needs of the Ho.Re.Ca. world and modern organised distribution. The first products being tested include: Mussels tarantina style, Mussels marinara style, Octopus with potatoes, Cuttlefish with peas, Base Mare. These are dishes that are highly recognisable and appreciated by the Italian consumer, capable of guaranteeing ease of use to the restaurateur and gastronomic quality to the end customer. We have developed two complementary commercial strategies: a professional line for the Ho.Re.Ca. channel: smart formats, optimised shelf life, versatility in the kitchen. A retail line designed for home consumption, to offer a “restaurant-like” experience even at home”.
Three guarantees for the professional and the consumer
Certified quality: all products are made in a renovated and certified factory according to the highest hygiene and health standards, in line with the requirements of the European market. Gastronomic research: each recipe is born from the comparison between nutritionists, food technologists, restaurateurs and chefs: taste, functionality and stability are guaranteed. Sustainability and ethical supply chain: recyclable packaging, preservatives reduced to a minimum, collaboration with certified fleets for responsible fishing: respect for the environment is an integral part of our production philosophy. Tradition, innovation and respect for those who choose to work with us: this is how we look to the future of the fishing sector.
A partner of excellence: Chef Fabio Tacchella
To ensure coherence and identity for the new range, the company has relied on chef Fabio Tacchella. An authoritative figure in the Italian gastronomic panorama, Tacchella has twenty years of experience in the formulation of dishes for the food industry, as well as a deep knowledge of the mechanisms of professional cuisine and collective catering.
“Together with the research and development manager – Fabio Tacchella underlines – we have started a technical and gastronomic work to create a new line of ready meals of the fifth range, conceived specifically for the Ho.Re.Ca. channel. These are traditional fish dishes designed to respond to the growing need for efficiency in professional kitchens, while keeping intact the values of well-made cuisine: taste, recognisability, and respect for the raw material”.
All this allows the restaurateur to offer a tasty dish, consistent with our tradition, without the need for expert staff in the kitchen. In this way, a real void is filled, giving continuity to the Italian gastronomic culture, without compromising on quality.
May 26, 2025
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