Today is a day of celebration for the De Agostini family, who are celebrating the forty-second anniversary of their business with the inauguration of their brand new factory. This event marks a significant rebirth, two years after the devastating accidental fire that destroyed the previous plant.
The new facility, which covers an area of six thousand square meters, was conceived with the aim of optimizing the workflow and making the environment more efficient. Attention to the well-being of employees is evident in the design of the large work spaces, conceived to create a welcoming and livable corporate atmosphere.
A distinctive touch and in line with the passions of the DeAgostini family is the creation of a flower meadow outside. This initiative will not only beautify the surrounding environment, but will also promote biodiversity, in particular the life of bees, dear to the family. The presence of these insects will help make the work environment even more pleasant for the eighty employees.
The management of the company is firmly in the hands of brothers Marco and Michele, supported by their brother-in-law Fabio Negri. After overcoming the difficulties that followed the disaster two years ago, the three have led the reconstruction and are now looking to the future with renewed commitment. A generational transition is underway, with the sons taking on key positions. The commercial and production areas are coordinated by the expert general manager Paolo Pavani, a historic figure in the company.
The launch of new production and sales strategies sees the entry of marketing consultant Gianluigi Veronesi. An unprecedented and promising collaboration is with Chef Fabio Tacchella, former captain of the Italian National Chefs Team, who has contributed to the development of a new line of vinegar-free fish preserves. These products, designed for both catering and home consumption, offer the convenience of preparing tasty dishes without the need to clean and cut the fish, because Mancin has already thought of everything.
The quality of these new preserves has pleasantly surprised, exceeding the expectations of those who expected traditional acidic seafood salads. Instead, it was possible to appreciate a fresh and tasty product as if it were homemade. Although the range of products is vast, seafood salad continues to represent the flagship of the production.
The new facility, which covers an area of six thousand square meters, was conceived with the aim of optimizing the workflow and making the environment more efficient. Attention to the well-being of employees is evident in the design of the large work spaces, conceived to create a welcoming and livable corporate atmosphere.
A distinctive touch and in line with the passions of the DeAgostini family is the creation of a flower meadow outside. This initiative will not only beautify the surrounding environment, but will also promote biodiversity, in particular the life of bees, dear to the family. The presence of these insects will help make the work environment even more pleasant for the eighty employees.
The management of the company is firmly in the hands of brothers Marco and Michele, supported by their brother-in-law Fabio Negri. After overcoming the difficulties that followed the disaster two years ago, the three have led the reconstruction and are now looking to the future with renewed commitment. A generational transition is underway, with the sons taking on key positions. The commercial and production areas are coordinated by the expert general manager Paolo Pavani, a historic figure in the company.
The launch of new production and sales strategies sees the entry of marketing consultant Gianluigi Veronesi. An unprecedented and promising collaboration is with Chef Fabio Tacchella, former captain of the Italian National Chefs Team, who has contributed to the development of a new line of vinegar-free fish preserves. These products, designed for both catering and home consumption, offer the convenience of preparing tasty dishes without the need to clean and cut the fish, because Mancin has already thought of everything.
The quality of these new preserves has pleasantly surprised, exceeding the expectations of those who expected traditional acidic seafood salads. Instead, it was possible to appreciate a fresh and tasty product as if it were homemade. Although the range of products is vast, seafood salad continues to represent the flagship of the production.
May 19, 2025
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