The managers of the main European fruit and vegetable OP met the leaders of the Romagna cooperative. Objective: to develop new research, communication and enhancement projects for the members’ product. Starting with a true excellence: chestnuts and marrons. Meet and discuss, plan and work together for the future with the clear objective of enhancing the products of the members but also…
A technological evolution program developed in 2021 and under construction in this 2022 sees Agrimola spa engaged. “The goal – explains the CEO of the company Luca Sassi – is to ensure a higher quality standard of the fruit produced by the company”. A quality standard that can guarantee customers a product that is easier to work with and with…
Group Agrimola, run by CEO Luca Sassi, established its future development focusing on technological innovation and the human factor. He has put together a team of well bonded co-workers, managing workloads of about 40,000 tons of fresh fruit, chestnuts and marrons, even processing them into frozen, aseptic and dried products. Group Agrimola’s average yearly revenue settles around 50,000,000€ with an…
Agrimola SPA, when a company doesn’t forget its well-established roots in the hills of Castel del Rio, known for its famous Marron. For over 40 years now, Agrimola, now run by the Sassi family, has been peeling and frozing marrons under the quality requirements of Agrimontana (Cuneo) specialized in the candying of marrons and fruit for the Elite pastry. A…
Agrimola, a company based in Romagna specializing in chestnut cultivation, strengthened its position in southern Italy thanks to a consultancy agreement with the expert Giovanni Santantonio, producer and member of the Monte Santa Croce cooperative based in Roccamonfina (Caserta). “I am pleased with this agreement, because I believe Agrimola is the leading company in the chestnut segment, not just on…
Among the agri-food companies that have continued to work even during the Covid emergency is Agrimola…
Chestnuts and marrons become protagonists of autumn gastronomy …
The individual rapid freezing (IQF) with “flow freeze” technology is particularly suitable for best preserving the quality …