ARIANO NEL POLESINE (Rovigo) – In January 2023, Mancin Nadia Srl suffered a fire that completely destroyed the production site (READ ARTICLE). Two years later, the company has resumed its activities and started a phase of strong expansion, with a renovated infrastructure of over 6,000 square meters, latest-generation technologies and an even more efficient and sustainable production model. One of the most significant results of this path has been the maintenance of full employment: no worker has lost their job and salaries have been guaranteed without interruption to approximately 100 employees. A concrete commitment that confirms the centrality of people in the company strategy. This focus on human resources, combined with the efficiency of the new plant, lays the foundations for ambitious growth: the company aims to reach a turnover of 20 million euros.
Mancin Nadia is one of the main Italian production companies in the ready-to-eat fish gastronomy sector. Specifically, a series of recipes composed mainly of a mix of molluscs (the so-called seafood salads), products from the blue fish family (anchovies, sardines and mackerel) and other specialties based on cuttlefish, octopus or surimi and more. All available in different packaging formats for all sales channels (retail and catering) and different conservation methods (oil, ATP, brine). All products follow the fresh chain at a controlled temperature of 0°- 4°. Mgibè is a company that operates a few kilometers from here, based in the bivalve mollusc harvesting district of Goro, one of the most important in Italy. Equipped with a modern purification plant, it distributes products under the Marinsieme Frescovivo brand on the large-scale retail market, mainly mussels and clams, but also lupins, fasolari, razor clams and oysters.
The story.
1983 Mancin Nadia Srl was founded by Martino De Agostini in the Po Delta area. 2000 With the first generational change, Marco, Michele and Fabio began producing articles and packages also for large-scale distribution, including Private Label, processing 1600 tons of different fish species, bringing the company's turnover to the threshold of 10 million euros. 2023 In the following twenty years the company reached a turnover of 20 million euros. In January 2023 a fire destroyed the plant and forced Mancin, which has never stopped, to operate in temporary conditions but managing to maintain the turnover of 2023 and 2024 at 14 million euros. 2025 In two years, the new 6,000 m2 plant was built, with the desire to return to growth, maintaining and optimizing historical production, implementing new types of products aimed at new sales channels, also supported by the now second generation.
The numbers
Before the fire in January 2023, the Group's turnover was 27.5 million euros, with Mancin's share of 17.5 million euros, of which 2.1 developed abroad for an incidence of 12%. As regards Mancin's national market, where a sales network of 18 agents is active, taking the turnover as 100, we can summarize a subdivision of sales, with a prevalence of GDO (70%), followed by Traditional Wholesale (25%) and Horeca (5%).
All the display departments of the large-scale distribution are manned, each with formats or recipes suitable for the type of assortment proposal.
The offer
Free Service Department with our MARINSIEME brand retail line, or with private label packaging of the distribution brand.
Assisted Delicatessen counter (cutting counter), with formats and products suitable for sale by weight by operators, and with take away packaging for purchasing choices in this department.
Fishmonger's Department, with products from the Frescovivo Line, both in the classic exposed nets and in trays in a protective atmosphere, to guarantee a shelf life of up to 10 days.
Over the last two years, with production in temporary conditions, we have had to give up about 20% of the turnover. Today the company aims to bring Mancin's turnover to 20 million by 2026. A recovery then and then further growth sought with effective responses that meet the needs of the modern consumer, both in terms of assortment and organizational proposals. In fact, for some years now, those who represent the now third generation have joined our workforce (Andrea and Martina De Agostini in sales and Lorenzo Negri for Marketing and Communication), as well as figures with proven experience in the world of large-scale distribution and catering.
A further growth driver will in fact be the development of new products with organoleptic characteristics that are totally different from marinated products, 100% natural and designed especially for the HoReCa channel and for which a new production department has been specifically set up with cutting-edge technologies for cooking and cooling the various raw materials. The catering sector will therefore increasingly represent an important voice in our distribution division, and Gianluigi Veronesi's experiential contribution to the world of served cuisine, the world of chefs and the communicative information of this sector will be fundamental to support this commitment.
Two lines, two complementary strategies
The company offers two distinct commercial lines: a professional line dedicated to the Ho.Re.Ca. channel, with optimised formats, adequate shelf life and flexibility of use for professional kitchens. A retail line aimed at home consumption, in line with the expectations of those looking for a "restaurant-like" experience even at home.
Controlled and certified production environment: the new ready meals will be produced in a renovated plant, equipped with the main health and hygiene certifications (BRC, IFS, ISO22000), compliant with European market standards. Applied gastronomic research: our products are born from a study process that involves nutrition experts, restaurateurs and chefs, to guarantee functionality of use, taste and stability. Sustainability and ethical supply chain: we are committed to reducing the use of plastic, promoting recyclable packaging and collaborating with responsible fishing fleets. Furthermore, we minimize the use of preservatives without compromising safety and shelf-life.
Future prospects: tradition, innovation and sustainability
Mancin Nadia Srl confirms its commitment to an ethical and sustainable supply chain, with reduction of plastic, use of recyclable packaging, minimization of preservatives and procurement from responsible fishing fleets. The photovoltaic system that overlooks the entire production structure is able to provide energy with enormous savings in CO2 released into the environment. The group, which also includes the company M.GI.B. (a company in the Goro district specializing in mussel purification), continues its evolutionary path under the guidance of Marco De Agostini. Between tradition and innovation, the goal is clear: to offer high-quality ready meals with very short labels, accessible, safe and compatible with the new rhythms of modern catering and everyday life.
Company focus and objectives
Mancin Nadia srl, a supplier of numerous brands of large-scale Italian distribution, actively oversees three specific departments in the field of fresh and very fresh products: the delicatessen counter (also called assisted counter or cutting counter), self-service (refrigerated shelves) and fishmonger, in addition to producing a range of products under the distributor's brand (private label). Thanks to the new production lines, the latest generation machinery and a more agile and efficient internal organization, the company is now able to respond even more quickly and flexibly to the needs of large-scale retail trade (Gdo). The high customization capacity of the packaging, the quality of the fresh products preserved in a protective atmosphere (ATP) and the efficiency of the processes certified according to the highest European standards (Brc, Ifs, Iso 22000), combined with the very high level of health and hygiene prophylaxis, make Mancin Nadia an ideal partner for large-scale retail trade. The new plant structure, supported by a renewed strategic vision and long-experienced management, aims to regain the full pre-fire market share and reach the milestone of 20 million euros in turnover by 2026. Currently we can say that the turnover is divided as follows: 40% large-scale retail trade, 39% discount, 8% ho.re.ca, 7% wholesalers 6% industrial supplies.
Another key element of this relaunch is undoubtedly also that linked to the strengthening of the Research & Development department, historically a central department for Mancin. The company has invested in new equipment for cooking, cooling and packaging, supported by high-profile external consultancy, such as that of chef Fabio Tacchella, a cook and gastronomic researcher, expert in designing dishes for collective catering and the gastronomic industry. The new department works in synergy with nutritionists, chefs and operators in the sector to guarantee functional, tasty and sustainable products, confirming the company's vocation for quality and gastronomic innovation.
The real, tangible novelty is represented by the new line dedicated to the Ho.Re.Ca. channel, with proposals designed for fast food, banqueting, bars, kiosks and open-air venues
Mancin Nadia is one of the main Italian production companies in the ready-to-eat fish gastronomy sector. Specifically, a series of recipes composed mainly of a mix of molluscs (the so-called seafood salads), products from the blue fish family (anchovies, sardines and mackerel) and other specialties based on cuttlefish, octopus or surimi and more. All available in different packaging formats for all sales channels (retail and catering) and different conservation methods (oil, ATP, brine). All products follow the fresh chain at a controlled temperature of 0°- 4°. Mgibè is a company that operates a few kilometers from here, based in the bivalve mollusc harvesting district of Goro, one of the most important in Italy. Equipped with a modern purification plant, it distributes products under the Marinsieme Frescovivo brand on the large-scale retail market, mainly mussels and clams, but also lupins, fasolari, razor clams and oysters.
The story.
1983 Mancin Nadia Srl was founded by Martino De Agostini in the Po Delta area. 2000 With the first generational change, Marco, Michele and Fabio began producing articles and packages also for large-scale distribution, including Private Label, processing 1600 tons of different fish species, bringing the company's turnover to the threshold of 10 million euros. 2023 In the following twenty years the company reached a turnover of 20 million euros. In January 2023 a fire destroyed the plant and forced Mancin, which has never stopped, to operate in temporary conditions but managing to maintain the turnover of 2023 and 2024 at 14 million euros. 2025 In two years, the new 6,000 m2 plant was built, with the desire to return to growth, maintaining and optimizing historical production, implementing new types of products aimed at new sales channels, also supported by the now second generation.
The numbers
Before the fire in January 2023, the Group's turnover was 27.5 million euros, with Mancin's share of 17.5 million euros, of which 2.1 developed abroad for an incidence of 12%. As regards Mancin's national market, where a sales network of 18 agents is active, taking the turnover as 100, we can summarize a subdivision of sales, with a prevalence of GDO (70%), followed by Traditional Wholesale (25%) and Horeca (5%).
All the display departments of the large-scale distribution are manned, each with formats or recipes suitable for the type of assortment proposal.
The offer
Free Service Department with our MARINSIEME brand retail line, or with private label packaging of the distribution brand.
Assisted Delicatessen counter (cutting counter), with formats and products suitable for sale by weight by operators, and with take away packaging for purchasing choices in this department.
Fishmonger's Department, with products from the Frescovivo Line, both in the classic exposed nets and in trays in a protective atmosphere, to guarantee a shelf life of up to 10 days.
Over the last two years, with production in temporary conditions, we have had to give up about 20% of the turnover. Today the company aims to bring Mancin's turnover to 20 million by 2026. A recovery then and then further growth sought with effective responses that meet the needs of the modern consumer, both in terms of assortment and organizational proposals. In fact, for some years now, those who represent the now third generation have joined our workforce (Andrea and Martina De Agostini in sales and Lorenzo Negri for Marketing and Communication), as well as figures with proven experience in the world of large-scale distribution and catering.
A further growth driver will in fact be the development of new products with organoleptic characteristics that are totally different from marinated products, 100% natural and designed especially for the HoReCa channel and for which a new production department has been specifically set up with cutting-edge technologies for cooking and cooling the various raw materials. The catering sector will therefore increasingly represent an important voice in our distribution division, and Gianluigi Veronesi's experiential contribution to the world of served cuisine, the world of chefs and the communicative information of this sector will be fundamental to support this commitment.
Two lines, two complementary strategies
The company offers two distinct commercial lines: a professional line dedicated to the Ho.Re.Ca. channel, with optimised formats, adequate shelf life and flexibility of use for professional kitchens. A retail line aimed at home consumption, in line with the expectations of those looking for a "restaurant-like" experience even at home.
Controlled and certified production environment: the new ready meals will be produced in a renovated plant, equipped with the main health and hygiene certifications (BRC, IFS, ISO22000), compliant with European market standards. Applied gastronomic research: our products are born from a study process that involves nutrition experts, restaurateurs and chefs, to guarantee functionality of use, taste and stability. Sustainability and ethical supply chain: we are committed to reducing the use of plastic, promoting recyclable packaging and collaborating with responsible fishing fleets. Furthermore, we minimize the use of preservatives without compromising safety and shelf-life.
Future prospects: tradition, innovation and sustainability
Mancin Nadia Srl confirms its commitment to an ethical and sustainable supply chain, with reduction of plastic, use of recyclable packaging, minimization of preservatives and procurement from responsible fishing fleets. The photovoltaic system that overlooks the entire production structure is able to provide energy with enormous savings in CO2 released into the environment. The group, which also includes the company M.GI.B. (a company in the Goro district specializing in mussel purification), continues its evolutionary path under the guidance of Marco De Agostini. Between tradition and innovation, the goal is clear: to offer high-quality ready meals with very short labels, accessible, safe and compatible with the new rhythms of modern catering and everyday life.
Company focus and objectives
Mancin Nadia srl, a supplier of numerous brands of large-scale Italian distribution, actively oversees three specific departments in the field of fresh and very fresh products: the delicatessen counter (also called assisted counter or cutting counter), self-service (refrigerated shelves) and fishmonger, in addition to producing a range of products under the distributor's brand (private label). Thanks to the new production lines, the latest generation machinery and a more agile and efficient internal organization, the company is now able to respond even more quickly and flexibly to the needs of large-scale retail trade (Gdo). The high customization capacity of the packaging, the quality of the fresh products preserved in a protective atmosphere (ATP) and the efficiency of the processes certified according to the highest European standards (Brc, Ifs, Iso 22000), combined with the very high level of health and hygiene prophylaxis, make Mancin Nadia an ideal partner for large-scale retail trade. The new plant structure, supported by a renewed strategic vision and long-experienced management, aims to regain the full pre-fire market share and reach the milestone of 20 million euros in turnover by 2026. Currently we can say that the turnover is divided as follows: 40% large-scale retail trade, 39% discount, 8% ho.re.ca, 7% wholesalers 6% industrial supplies.
Another key element of this relaunch is undoubtedly also that linked to the strengthening of the Research & Development department, historically a central department for Mancin. The company has invested in new equipment for cooking, cooling and packaging, supported by high-profile external consultancy, such as that of chef Fabio Tacchella, a cook and gastronomic researcher, expert in designing dishes for collective catering and the gastronomic industry. The new department works in synergy with nutritionists, chefs and operators in the sector to guarantee functional, tasty and sustainable products, confirming the company's vocation for quality and gastronomic innovation.
The real, tangible novelty is represented by the new line dedicated to the Ho.Re.Ca. channel, with proposals designed for fast food, banqueting, bars, kiosks and open-air venues
May 28, 2025
Do you want to get in touch with us?
Write to us by filling out the form below.
Privacy • Sitemap • This site is protected by Google reCAPTCHA v3, Google's Privacy Policy and Terms of Service.
