The Forlì plant, where we produce nougat and biscuits, is about 6000 square meters.
We are proud of the fourteen Somarè machines with copper containers used for nougat production. They date back to the fifties, but they are kept in perfect conditions. They are ideal for long and accurate water bath cooking.
Biscuits production department is equipped with machines for semi-crafted manufacturing. There is a great flexibility and during the same working day we can produce ten or twelve different kinds of nougat and up to six kinds of biscuits.
address: Forlì, San Martino in Strada – Via M. L. King, 17
The Rodello d’Alba plant, where we produce leavened products (Panettoni and Colombe), is about 4000 square meters.
The plant is a little more mechanized than the Forlì one and equipped with two San Cassiano kneaders with plunging arms, which are ideal for slow manufacturing processing and exactly the same used in pastry and confectionery shops.
Many steps of the production process are characterized by a manual intervention, for example the phase called “scarpatura”, which consists in making a cross shaped cut on the surface of the cake. After baking, leavened products are left to cool upside down at room temperature for about twelve hours.
address: Rodello d’Alba (CN) – Via Montà, 70