produttori — Trofarello · Piemonte
On the outskirts of Turin, on the plain that looks out towards the Alps, Fiorentini Alimentari has spent over a century perfecting a single fundamental gesture: transforming grains, legumes and vegetables into something nourishing without sacrificing flavour. A story that began in a small Turin shop and has never stopped growing.
The processing bench is where everything begins: selected grains, legumes and vegetables enter the plant as raw materials and emerge transformed. It was 1918 when the Fiorentini family opened a shop of specialty foods and ethnic products in Turin. That curiosity for lesser-known ingredients, rare at the time, laid the foundations for a rigorous and distinctive production method.
The gesture that transforms the dough is also a pioneering one. In 2002, Fiorentini was the first company in Europe to produce corn cakes on an industrial scale, bringing to mass retail products that until then had belonged to a niche macrobiotic market. Combining health and flavour was not a compromise to accept, but a direction of research to build, generation after generation.
The shelf tells decades of research: from the corn cake to Triangolini Si&No, which redefined the category of healthy snacks. A family business now in its fourth generation, Fiorentini is today Italy's leading producer of grain-based bread substitutes, present in 55 countries with 197 staff and a dedicated export department.
From a Turin shop in 1918 to fifty-five markets worldwide: the page tells how Fiorentini Alimentari built an excellence that is entirely Italian.
