In the heart of the Po Delta, Mancin Nadia presents itself today as an example of entrepreneurial resilience and strategic vision. Just over two years after the devastating fire that hit the production site, the company has not only completed the reconstruction of the plant, but has launched an ambitious relaunch plan, focusing on technological innovation, environmental sustainability and market diversification. With the contribution of the new generations and a renewed industrial structure, the historic reality of fish gastronomy looks to the future with the aim of consolidating its leadership in the sector and reaching a turnover of 20 million euros by 2026. CEO Marco De Agostini tells us about it.
Dr. De Agostini, the fire of January 2023 represented a critical moment for your company. How did you deal with those difficult days?
January 25, 2023 is a date that we will hardly forget. In a few hours, the fire compromised years of work and sacrifices. However, in less than 20 days we managed to get back up and running, ensuring production continuity and, above all, job security for our one hundred employees. It was a test of great determination and resilience that pushed us to look ahead with renewed energy.
Two years later, Mancin Nadia is now fully operational. What are the main new features of the new plant?
We have completed the reconstruction of a plant of over 6,000 square meters, equipped with latest-generation technologies. This has allowed us to reorganize the production processes with a view to efficiency and sustainability. Furthermore, thanks to the entry of new skills and the second and third generations of the family, we are implementing targeted strategies to strengthen our presence on the markets, with the aim of reaching 20 million euros in turnover by 2026.
Protecting staff was a priority. How did you manage this aspect during the emergency period?
We guaranteed full employment and salary continuity for all employees, even in the most complex moments. The centrality of people is a founding value of our company. It was a concrete commitment that strengthened the sense of belonging and cohesion of the group.
From a commercial point of view, which channels are you focusing on the most?
The GDO channel remains predominant, representing approximately 70% of our turnover, followed by traditional wholesale and the Ho.Re.Ca. sector which, thanks to recent investments, will have an increasingly strategic role. We have created a new production department dedicated specifically to the restaurant channel, with advanced technologies for cooking and cooling raw materials.
What is the strategy behind your more decisive entry into the Ho.Re.Ca. market?
We have developed a professional line designed specifically for this sector, with optimised formats and a shelf-life suited to the needs of professional kitchens. The contribution of expert figures such as Gianluigi Veronesi allows us to communicate with the restaurant world effectively, while the support of chef Fabio Tacchella guarantees the qualitative excellence of our new proposals.
Sustainability is an increasingly central theme. How does it translate concretely into your business?
We have long been committed to reducing plastic and adopting recyclable materials for packaging. In addition, we work exclusively with responsible fishing fleets and minimize the use of preservatives without compromising food safety. The new packaging lines also allow us to use paper and aluminum packaging, further strengthening our contribution to environmental protection.
Looking to the future, what are the main objectives for Mancin Nadia Srl?
We intend to consolidate our leadership in the ready-to-eat fish gastronomy sector, expanding the offer with 100% natural products and intended for both home consumption and the professional channel. Our challenge is to make tradition accessible and compatible with the needs of the modern consumer, keeping quality, safety and sustainability at the center.
Mancin Nadia restarts
Dr. De Agostini, the fire of January 2023 represented a critical moment for your company. How did you deal with those difficult days?
January 25, 2023 is a date that we will hardly forget. In a few hours, the fire compromised years of work and sacrifices. However, in less than 20 days we managed to get back up and running, ensuring production continuity and, above all, job security for our one hundred employees. It was a test of great determination and resilience that pushed us to look ahead with renewed energy.
Two years later, Mancin Nadia is now fully operational. What are the main new features of the new plant?
We have completed the reconstruction of a plant of over 6,000 square meters, equipped with latest-generation technologies. This has allowed us to reorganize the production processes with a view to efficiency and sustainability. Furthermore, thanks to the entry of new skills and the second and third generations of the family, we are implementing targeted strategies to strengthen our presence on the markets, with the aim of reaching 20 million euros in turnover by 2026.
Protecting staff was a priority. How did you manage this aspect during the emergency period?
We guaranteed full employment and salary continuity for all employees, even in the most complex moments. The centrality of people is a founding value of our company. It was a concrete commitment that strengthened the sense of belonging and cohesion of the group.
From a commercial point of view, which channels are you focusing on the most?
The GDO channel remains predominant, representing approximately 70% of our turnover, followed by traditional wholesale and the Ho.Re.Ca. sector which, thanks to recent investments, will have an increasingly strategic role. We have created a new production department dedicated specifically to the restaurant channel, with advanced technologies for cooking and cooling raw materials.
What is the strategy behind your more decisive entry into the Ho.Re.Ca. market?
We have developed a professional line designed specifically for this sector, with optimised formats and a shelf-life suited to the needs of professional kitchens. The contribution of expert figures such as Gianluigi Veronesi allows us to communicate with the restaurant world effectively, while the support of chef Fabio Tacchella guarantees the qualitative excellence of our new proposals.
Sustainability is an increasingly central theme. How does it translate concretely into your business?
We have long been committed to reducing plastic and adopting recyclable materials for packaging. In addition, we work exclusively with responsible fishing fleets and minimize the use of preservatives without compromising food safety. The new packaging lines also allow us to use paper and aluminum packaging, further strengthening our contribution to environmental protection.
Looking to the future, what are the main objectives for Mancin Nadia Srl?
We intend to consolidate our leadership in the ready-to-eat fish gastronomy sector, expanding the offer with 100% natural products and intended for both home consumption and the professional channel. Our challenge is to make tradition accessible and compatible with the needs of the modern consumer, keeping quality, safety and sustainability at the center.
Mancin Nadia restarts
May 19, 2025
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