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CLARA MOSCHINI

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Fresh pasta, Reggiana Gourmet changes hands

The company was taken over by the entrepreneur Giovanni Roncone

Reggiana Gourmet, a Reggio Emilia based company specializing in the production of cappelletti, stuffed pasta and fresh pasta for more than 30 years, has a new owner: Giovanni Ronconi, new face at the helm, which explains the new challenge: "In an extraordinary moment not only for our country, but for the whole world, I am convinced that everyone in their own small way can make their own contribution, as an individual and as a company. Reggiana Gourmet represents not only an entrepreneurial challenge, but the place where to rebuild the ability to pass on traditions of taste that are unique in the world. After a lifetime of building food packaging plants all over the world, I'm finally ready to find out what's inside”.

Ronconi comes from a thirty-year career in the food packaging sector with the company Mectra Spa until November 2018, to then become President and CEO of the newborn group that helped to create EMS Spa, which brought together the companies Emmeti Spa, Mectra Spa, Sipac Spa, Logik, Srl and Zecchetti Srl. Having concluded this experience in April 2020, he decides to take over Reggiana Gourmet from the former owner Elena Salsi, through the subsidiary Girofood Srl.

Reggiana Gourmet closed 2020 with a turnover of over 8.5 million, an increase compared to the previous year; despite Covid, the company consolidates its market and is positively inserted in the broader trend that shows how the consumption of fresh pasta, especially in the domestic area, has been recorded in sharp increase already in 2020. Reggiana Gourmet in fact, it produces 2 million kg of product per year, divided into 32 references that cover both traditional shapes and fillings, and innovative recipes designed for a younger public and attentive to new taste trends. The company operates on 3 different factories for a total floor area of 4000 square meters; 32 employees and 10 multi-firm agents (of which 8 on the Italian territory and 2 on the foreign one) complete the staff, boasting an average age of 40 years and a female share of about 20% of the staff employed.

The main market is that of Northern and Central Italy, over 10% of foreign turnover which is mainly divided between France and Spain.

hef - 17507

EFA News - European Food Agency
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