For Flamigni, quality of people means expertise and passion for work, but also cooperation and loyalty. A lot of time is dedicated to find or, even better, to train people with these characteristics, which are really appreciated by Flamigni.
Search and find high quality ingredients is one of the most difficult tasks. You have to know market, products, have a good taste and a good investment capacity. Time helps to build these skills. And since 1930 Flamigni had a lot of time to meet its targets.
The most accurate processes are also the slowest ones, since they involves more attention to ingredients in order to exalt their organoleptic qualities. Flamigni takes 1 hour and 20 minutes to pour egg white into the container for nougat production and its water bath cooking lasts 4 hours.
Originality, novelty, freshness, variety are the secrets of Flamigni. Materials and objects come from all over the world thanks to the participation to the most interesting international fairs.
Packaging are handmade. There is an entire team dedicated to handmade wrapping and packaging and attention to details is fundamental to give a final personal touch to a special gift.
Ermanno Venturelli, an artist who dedicates all his talent of ceramist of the Faenza’s School to conception of gift ideas, is the one who conceives Flamigni packaging, of course helped by Buli family. Images, patterns, colours combinations are conceived by his sensitivity and inspiration. He works with the same spirit with which he would conceive a table service or a fashion collection.
The history of Flamigni is the story of a family which cultivated over three generations two great professional passions: nougat and panettone. They seem apparently quite different, since one is the hardest, while the other is the softest among sweets. They have in fact many features in common. They have both ancient roots and they are both sweets for festivities and cornerstones of Italian gastronomic heritage. They are masterpieces to defend, rediscover and reinterpret, but always respecting tradition.
Flamigni’s origins are in Romagna, a territory famous for the cultivation of fruits and vegetables supplied to markets all over Italy and for its culinary specialties, such as cappelletti, tagliatelle, strozzapreti and piadina. This region is also traditionally related to nougat. On the 13th of December, St. Lucy’s day, there is fair in Forlì and according to tradition nougat is given to girls as a gift. Passion for nougat in Flamigni can find its roots in this tradition.
Some of the best wine grapes in the world, the extraordinary round and gentle hazelnuts used for production of gianduia cream and the finest Italian truffles can be found in the hills around Alba. Local gastronomy makes use of excellent raw materials and among its specialties there are tajarin and agnolotti al plin. Flamigni decided to build here production plant for its leavened products, since in this area it is possible to find competent employees devoting themselves with great passion to their work and taking particular care of ingredients.