Rivà, a district of Ariano nel Polesine – May 30, 2025
Inauguration of the Mancin Nadia Company
The company suffered a fire two years ago and has been completely rebuilt.
At the inaugural event were present the founder Martino De Agostini, his children, grandchildren, and numerous civil and military authorities.
Founded in 1983, the company is now led by Martino De Agostini’s sons Marco and Michele, his son-in-law Fabio Negri (husband of daughter Monica), and grandchildren Martina, Andrea, Giulia, and Lorenzo.
The event was hosted by Fiammetta Benetton.
After the blessing by Bishop Pierantonio Pavanello, speeches were made by the Mayor of Ariano nel Polesine, Luisa Beltrame; Senator Bartolomeo Amidei; Member of Parliament Nadia Romeo; Veneto Region Councillors Cristiano Corazzari and Valeria Mantovan; and Regional Councillor Laura Cestari.
The Director of Confindustria Rovigo, Massimo Barbin, presented a plaque to the owners. Employees also gave a gift to their employers.
Also present were Moreno Gasparini, President of the Po Delta Park Authority and Mayor of Loreo; Layla Marangoni, Mayor of Taglio di Po; and Don Gabriele Fantinati, the parish priest of Ariano nel Polesine.
The event was enriched by music and a delicious buffet with cake cutting and toasts.
Mancin Nadia is a family-run company. Over time, it has treasured traditions with the aim of improving them day by day. It has chosen the best production technologies, initiating a process of development and evolution.
Today, the company, professionally managed by Marco, Michele, and Fabio, employs over 100 people and can process 1,600 tons of raw fish per year, distributing it quickly to the market.
It is a key player in both the production of preserved fish products and the offer of gastronomic specialties for large-scale retail chains, restaurants, and the Horeca sector.
The choice of raw materials, the control of the production process, and the trained personnel ensure high product standards for a food production company, representing a guarantee of protection for both distribution partners and consumers.
Founder Martino De Agostini began the business with skill and passion, thanks to ancient marinating recipes, especially for eels and anchovies. Over the years, ancient tradition has combined with innovation, thanks to the work of researchers always attentive to market and consumer needs.
Today, Martino's dream continues in the modern facility equipped with cutting-edge technologies and systems, where research, quality, and experimentation are real strengths and where a new cooking and gastronomy department has come to life.
L’Empatico Journal
Barbara Braghin
Editor-in-chief
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