COMPANIES - The history of Mancin Nadia Srl represents an emblematic example of entrepreneurial resilience and strategic vision. Following the fire that completely destroyed the production plant in January 2023, the company specializing in ready-to-eat fish gastronomy has undertaken a reconstruction process, transforming a serious crisis into an opportunity for renewal.
Two years later, the new plant extends over 6,000 square meters and embodies production excellence: equipped with cutting-edge technologies, certified environments, sustainable processes and an optimized industrial system. The most significant aspect of this rebirth lies in the personnel management policy: the company has guaranteed work and salary continuity to all approximately 100 employees even during the most critical phase, confirming the centrality of human resources in the company philosophy.
Founded in 1983 by Martino De Agostini in the Po Delta area, Mancin Nadia experienced a significant turning point with the entry of the second generation – Marco, Michele and Fabio – who oriented the company towards large-scale distribution, reaching a production capacity of 1,600 tons of fish and a turnover of close to 10 million euros. After two decades of constant growth, in 2023 the group recorded a turnover of 27.5 million euros, of which 17.5 million attributable to Mancin Nadia, with an export share of 12%.
Despite the serious damage caused by the fire, the company has maintained a solid production level, reaching 14 million euros in the two-year period 2023-2024. The declared objective is to reach 20 million euros by 2026, thanks also to the contribution of the third family generation (Andrea and Martina De Agostini, Lorenzo Negri) and the inclusion of new professional figures in the marketing and distribution sectors.
The company's core business remains focused on seafood salads and marinated products - Anchovies, Sardines, Mackerel, Octopus, Cuttlefish - available in different formulations and preservations (oil, ATP, brine), all kept at a controlled temperature (0°-4°C). Distribution, supported by a network of 18 agents, is mainly divided into:
Large-scale retail trade (70%): with products under its own brand MARINSIEME or private labels, present in self-service, delicatessen and fishmongers
Traditional wholesale (25%)
Horeca (5%): segment destined to expand thanks to new investments
Complementary to Mancin Nadia's activity is MGIB, a group company based in Goro, specialized in the purification and distribution of molluscs (mussels, clams, oysters) marketed under the MARINSIEME Frescovivo brand.
The relaunch also involves new products: 100% natural ready-made fish dishes, designed for professional kitchens, such as Cozze alla tarantina, Polpo con patate, Cuttlefish with peas, Base Mare. An entire line dedicated to Horeca, created in a special department with advanced cooking and cooling systems.
Two commercial lines:
Professional, with optimized formats and adequate shelf life;
Retail, for a “restaurant-like” gastronomic experience even at home.
To guarantee taste, nutritional balance and functionality of use, there is a team of experts and the consultancy of chef Fabio Tacchella, an authoritative name in professional catering.
Sustainability is a pillar of the new Mancin: reduced use of plastic, recyclable packaging (plastic, paper, aluminum), reduction of preservatives, raw materials from certified fishing. The new production plant is equipped with BRC, IFS, ISO22000 certifications, compliant with European standards.
As CEO Marco De Agostini points out, “we have chosen to rebuild not only the walls, but an even stronger identity. We have started again with determination, investing in people, technology, innovation”.
“Our goal – concludes Gianluigi Veronesi, marketing manager – is to make tradition accessible and sustainable. We dialogue with restaurants, wholesalers, large-scale retail trade, to offer an authentic, functional and contemporary product. The challenge today is not only to produce well, but to do so with respect for time, taste and the environment”.
Two years later, the new plant extends over 6,000 square meters and embodies production excellence: equipped with cutting-edge technologies, certified environments, sustainable processes and an optimized industrial system. The most significant aspect of this rebirth lies in the personnel management policy: the company has guaranteed work and salary continuity to all approximately 100 employees even during the most critical phase, confirming the centrality of human resources in the company philosophy.
Founded in 1983 by Martino De Agostini in the Po Delta area, Mancin Nadia experienced a significant turning point with the entry of the second generation – Marco, Michele and Fabio – who oriented the company towards large-scale distribution, reaching a production capacity of 1,600 tons of fish and a turnover of close to 10 million euros. After two decades of constant growth, in 2023 the group recorded a turnover of 27.5 million euros, of which 17.5 million attributable to Mancin Nadia, with an export share of 12%.
Despite the serious damage caused by the fire, the company has maintained a solid production level, reaching 14 million euros in the two-year period 2023-2024. The declared objective is to reach 20 million euros by 2026, thanks also to the contribution of the third family generation (Andrea and Martina De Agostini, Lorenzo Negri) and the inclusion of new professional figures in the marketing and distribution sectors.
The company's core business remains focused on seafood salads and marinated products - Anchovies, Sardines, Mackerel, Octopus, Cuttlefish - available in different formulations and preservations (oil, ATP, brine), all kept at a controlled temperature (0°-4°C). Distribution, supported by a network of 18 agents, is mainly divided into:
Large-scale retail trade (70%): with products under its own brand MARINSIEME or private labels, present in self-service, delicatessen and fishmongers
Traditional wholesale (25%)
Horeca (5%): segment destined to expand thanks to new investments
Complementary to Mancin Nadia's activity is MGIB, a group company based in Goro, specialized in the purification and distribution of molluscs (mussels, clams, oysters) marketed under the MARINSIEME Frescovivo brand.
The relaunch also involves new products: 100% natural ready-made fish dishes, designed for professional kitchens, such as Cozze alla tarantina, Polpo con patate, Cuttlefish with peas, Base Mare. An entire line dedicated to Horeca, created in a special department with advanced cooking and cooling systems.
Two commercial lines:
Professional, with optimized formats and adequate shelf life;
Retail, for a “restaurant-like” gastronomic experience even at home.
To guarantee taste, nutritional balance and functionality of use, there is a team of experts and the consultancy of chef Fabio Tacchella, an authoritative name in professional catering.
Sustainability is a pillar of the new Mancin: reduced use of plastic, recyclable packaging (plastic, paper, aluminum), reduction of preservatives, raw materials from certified fishing. The new production plant is equipped with BRC, IFS, ISO22000 certifications, compliant with European standards.
As CEO Marco De Agostini points out, “we have chosen to rebuild not only the walls, but an even stronger identity. We have started again with determination, investing in people, technology, innovation”.
“Our goal – concludes Gianluigi Veronesi, marketing manager – is to make tradition accessible and sustainable. We dialogue with restaurants, wholesalers, large-scale retail trade, to offer an authentic, functional and contemporary product. The challenge today is not only to produce well, but to do so with respect for time, taste and the environment”.
May 19, 2025
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