“When producing food, one must remember that they are meant to be eaten …” It is a consideration that at first glance may seem obvious and taken for granted — the one made to us by Mr. Martino De Agostini, founder in 1983, with his wife Nadia, of one of the most important Italian companies in the ready-to-eat seafood gastronomy sector: Nadia Mancin Srl.
We meet Mr. De Agostini on the occasion of the Press Conference organized in May by his company to officially communicate the resumption of the Company Mancin Nadia Srl after the devastating fire of January 2023.
In reality the company never stopped and, despite the loss of the production site in the province of Rovigo (Veneto), it immediately reorganized to “relocate” (a few kilometers away) the production while awaiting the reconstruction of the plant, more innovative and high-performing than before the fire.
Their distributor clients believed in them, who remained faithful to the supply contracts and did not replace them and, even, several “competing” production companies who supported them in the provisional production by offering the availability of their production lines.
“On January 25, 2023, an event deeply marked our company, calling into question years of work, experience and dedication. In less than 20 days we were operational again, with the same quality, the same reliability, the same determination, choosing to rebuild looking forward, seizing this challenge as an opportunity to relaunch ourselves. We invested in technologies, reorganized processes, strengthened the identity of the group. Today Mancin Nadia S.r.l. is once again fully operational and accompanied by MGIB, the group company specialized in the purification of mussels. Together, we count about one hundred collaborators: a fundamental human asset, the heart of our restart. We are developing new commercial and marketing strategies, with the objective of strengthening the brand, expanding the range of products and consolidating our presence in professional channels. One of the most relevant novelties is the upcoming launch of a line dedicated to the Ho.Re.Ca. sector.” declares Marco De Agostino, CEO of Mancin Nadia Srl.
The tragedy was faced with a collective spirit and a strategic vision, transforming that misfortune into a springboard for a better future. This is the true essence of resilience: not only resisting, but also remaining proactive and innovative.
We learn all this at the press conference… from the words of the different members of the numerous “Mancin” family where, in great harmony, with much passion and sense of duty, the first three generations operate.
The inauguration of the renovated Mancin Nadia plant therefore represents not only a day of relaunch of the company’s image and its products, but also a day of celebration and sharing with the press and with all the partners who supported them. The story of Mancin Nadia from 2023 to today is a story of true resilience, solidarity among companies, an example of an ideal market in which one joins forces to win together the match of staying on the market and facing fair, healthy competition that helps strengthen the network of Italian companies.
In fact, there are not many Italian companies still specialized in seafood “gastronomy” and the competition from imported products of this kind is immense and not easy to win on the cost front above all. In fact, compared to many other European and non-European countries, production costs in Italy are certainly higher and bureaucracy is complex. The winning card for those who produce in our territory is to focus on innovation and quality by giving as much added value as possible to the product in terms of sensory, nutritional, environmental, ethical and social value.
We therefore return to Mr. De Agostini’s consideration who founded Mancin Nadia to achieve a marinated seafood product of liking for him and his wife. The hygienic and sanitary safety of the product is a prerequisite. What makes the difference is then whether the product is also good to eat. If in making it safe it becomes inedible, the objective is still not reached. The problem or rather, the flaw, of many marinated products on the market has always been the strong vinegar aftertaste.
This is why we really liked Mr. De Agostini’s consideration, not at all trivial, reminding the respect for those who buy and consume his product which, as he says, “goes in their mouth”. It is not enough that the product is healthy, it must also give emotional well-being, transmit an experience and respond to the consumer’s trust.
Applied research and innovation have led the company Mancin Nadia to manage this aspect and to pay more and more attention in recent years also to all issues concerning environmental sustainability.
In fact, as declared at the press conference by Paolo Pavani, commercial director of Mancin Nadia: “We can summarize the set of products that still today represent the core business of the company, with a single word, the MARINATED. These recipes today represent the evolution of the traditional technique of preservation of seafood products, marination, typical of the delta area between Chioggia and Comacchio. Over time the marination techniques have been refined, making them gradually less characterizing, in a continuous process of taste research. Today the vinegar component has practically disappeared from the recipes and consumers can comfortably enjoy tasty products, as if homemade or served at the restaurant, without preservation problems. Mancin was among the first companies to use the technology of packaging in protective atmosphere and has converted 90% of the production in tray in this way, with a considerable saving of sunflower seed oil, to the benefit of the disposal of the same by the consumer. Mancin Nadia has in fact always been committed to environmental protection, importing raw materials from areas certified for sustainable fishing and using packaging solutions with recyclable materials. From today, moreover, the new packaging lines will allow us to use, in addition to plastic trays, also paper or aluminum packages, reinforcing our contribution to sustainability and respect for the environment.”
Do you want to get in touch with us?
Write to us by filling out the form below.
