From destruction to rebirth: the recent history of Mancin Nadia is the symbol of a profound transformation, where a serious emergency has turned into an opportunity to rethink the future. When a fire devastated the production plant in January 2023, many would have spoken of an end. The company, however, responded with strength and vision, restarting without ever really stopping.
Today, two years later, Mancin Nadia is a completely renovated company: a production facility of over 6,000 square meters, latest-generation technologies, a more modern and efficient organization. But above all, no jobs have been lost: the approximately 100 employees have remained operational, protected and involved in every phase of the recovery. A choice that reflects the soul of the company, which has always been attentive to people even before numbers.
Founded in 1983 by Martino De Agostini, in the heart of the Po Delta, Mancin Nadia has grown over the years, thanks to the entry of the second generation - Marco, Michele and Fabio - who brought the company into the world of large-scale distribution, reaching 10 million euros in turnover already in the early 2000s.
Over time, the group has reached 27.5 million euros, of which 17.5 million attributable to Mancin Nadia, with an export share of 12%. Then the fire of 2023 changed everything, forcing the company to operate in precarious conditions, but with extraordinary endurance: 14 million in turnover confirmed for two consecutive years. Today, the goal is to return to growth, aiming for 20 million euros by 2026, also thanks to the entry into the company of the third generation and new professionals in the sector.
Mancin Nadia's strength is a wide and well-structured catalogue in the world of ready-to-eat fish gastronomy: seafood salads, anchovies, mackerel, octopus, cuttlefish and surimi, packaged in different solutions (oil, protective atmosphere, brine) and intended for both retail and catering. The sales network, composed of 18 agents, allows the company to effectively cover all the main channels of the Italian market: large-scale retail trade (70%), traditional wholesale (25%), Horeca (5%). The products are present in all departments: self-service (with the Marinsieme brand or private label), assisted delicatessen counter, and fishmonger's with the Frescovivo line, in practical ATP trays with a shelf life of up to 10 days.
Alongside Mancin, Mgib also operates, based in the Goro shellfish district, specializing in the purification and distribution of mussels, clams, oysters and other bivalves, intended for large-scale retail trade with the Marinsieme Frescovivo brand.
Among the most significant innovations, the opening of a new line of products dedicated specifically to the Horeca channel. These are natural ready meals, designed for the needs of modern catering: mussels Taranto style, octopus with potatoes, cuttlefish with peas, seafood base. Simple but impactful recipes, ideal for professional kitchens. Two distinct but complementary commercial lines: professional, with functional formats and shelf life suitable for catering; retail, for home consumption that does not compromise on quality.
Production takes place in Brc, Ifs and ISO 22000 certified environments, with particular attention to gastronomic research and sustainability: reduction of plastic, use of recyclable materials, import of raw materials from certified fishing, and paper or aluminum packaging.
«The tragedy of 2023 put us to the test – explains CEO Marco De Agostini –, but we faced it as an opportunity to rebuild, improve and innovate. Today we are stronger, with a new structure, a motivated team and a clear development plan».
The core of the offer remains that of marinades, as Paolo Pavani, sales director, explains: «Our specialty is the evolution of tradition: today's marinades are more delicate, less invasive, with an almost disappeared acid component. Mancin was a pioneer in the use of protective atmosphere and in the reduction of oil use, for greater sustainability even at home».
The key word for the future is identity. As Gianluigi Veronesi, marketing and communication manager, states: «We want to make tradition accessible and current, dialoguing with catering, distribution and the end customer. Our new line for Horeca was born with this mission: to give value to time, quality and simplicity».
Today, two years later, Mancin Nadia is a completely renovated company: a production facility of over 6,000 square meters, latest-generation technologies, a more modern and efficient organization. But above all, no jobs have been lost: the approximately 100 employees have remained operational, protected and involved in every phase of the recovery. A choice that reflects the soul of the company, which has always been attentive to people even before numbers.
Founded in 1983 by Martino De Agostini, in the heart of the Po Delta, Mancin Nadia has grown over the years, thanks to the entry of the second generation - Marco, Michele and Fabio - who brought the company into the world of large-scale distribution, reaching 10 million euros in turnover already in the early 2000s.
Over time, the group has reached 27.5 million euros, of which 17.5 million attributable to Mancin Nadia, with an export share of 12%. Then the fire of 2023 changed everything, forcing the company to operate in precarious conditions, but with extraordinary endurance: 14 million in turnover confirmed for two consecutive years. Today, the goal is to return to growth, aiming for 20 million euros by 2026, also thanks to the entry into the company of the third generation and new professionals in the sector.
Mancin Nadia's strength is a wide and well-structured catalogue in the world of ready-to-eat fish gastronomy: seafood salads, anchovies, mackerel, octopus, cuttlefish and surimi, packaged in different solutions (oil, protective atmosphere, brine) and intended for both retail and catering. The sales network, composed of 18 agents, allows the company to effectively cover all the main channels of the Italian market: large-scale retail trade (70%), traditional wholesale (25%), Horeca (5%). The products are present in all departments: self-service (with the Marinsieme brand or private label), assisted delicatessen counter, and fishmonger's with the Frescovivo line, in practical ATP trays with a shelf life of up to 10 days.
Alongside Mancin, Mgib also operates, based in the Goro shellfish district, specializing in the purification and distribution of mussels, clams, oysters and other bivalves, intended for large-scale retail trade with the Marinsieme Frescovivo brand.
Among the most significant innovations, the opening of a new line of products dedicated specifically to the Horeca channel. These are natural ready meals, designed for the needs of modern catering: mussels Taranto style, octopus with potatoes, cuttlefish with peas, seafood base. Simple but impactful recipes, ideal for professional kitchens. Two distinct but complementary commercial lines: professional, with functional formats and shelf life suitable for catering; retail, for home consumption that does not compromise on quality.
Production takes place in Brc, Ifs and ISO 22000 certified environments, with particular attention to gastronomic research and sustainability: reduction of plastic, use of recyclable materials, import of raw materials from certified fishing, and paper or aluminum packaging.
«The tragedy of 2023 put us to the test – explains CEO Marco De Agostini –, but we faced it as an opportunity to rebuild, improve and innovate. Today we are stronger, with a new structure, a motivated team and a clear development plan».
The core of the offer remains that of marinades, as Paolo Pavani, sales director, explains: «Our specialty is the evolution of tradition: today's marinades are more delicate, less invasive, with an almost disappeared acid component. Mancin was a pioneer in the use of protective atmosphere and in the reduction of oil use, for greater sustainability even at home».
The key word for the future is identity. As Gianluigi Veronesi, marketing and communication manager, states: «We want to make tradition accessible and current, dialoguing with catering, distribution and the end customer. Our new line for Horeca was born with this mission: to give value to time, quality and simplicity».
May 28, 2025
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