RODOLFI E MANSUETO
SELECTED BY GOURMORI.
Rodolfi has been in Parma since 1896 and processes tomatoes locally.
Earth, sun, water and time: that's all the tomato needs to grow strong and lush.
Capturing the fragrance and flavour of the just-harvested tomatoes is Rodolfi's daily task.
For this reason, the tomatoes are harvested at the right time of ripeness and do not have a long journey to the farm, so that the flavour and nutritional values of the just-harvested tomatoes are preserved, ideal antioxidants and important allies for health.
Four generations of entrepreneurs at the helm of a business with a history full of passion. The adventure begins in Remigio's small factory in San Pancrazio. Mansueto continues it in Ozzano Taro, but takes the path of industrialisation with conviction. With the commitment of a true entrepreneur, he leads the company through the difficult years of the two world wars to the present day.
120 years of processing over 250,000 tonnes of sun-ripened tomatoes in the heart of the Food Valley, in the three production plants of Ozzano Taro, Fontanini and Castelguelfo.
They were the first to bring sugo in tubes to Italians' pantries and they were also among the first companies to operate in the organic sector. They are one of the oldest tomato processing companies, but that doesn't mean they don't feel old because of it!
Research and development is an essential part of our work, as it means they are always at eye level with customers and can respond to their needs.
You could say that the products are 100% Italian, but that wouldn't be enough. Their tomatoes are grown within 50 km of production facilities. This land produces this apple of paradise that is the envy of the whole world.
