We have one mission: to make good food with processing methods that respect and enhance the raw ingredients, to create innovation, healthy products, all while continuing to ask ourselves questions.
We have one mission: to make good food with processing methods that respect and enhance the raw ingredients, to create innovation, healthy products, all while continuing to ask ourselves questions.
In 1966, Siro and Bruna opened the first bakery in Maragnole. Supported by the passion of our collaborators, the Vicentini family has been investing in research and innovation for over fifty years with the ambition of creating value in the local area. Baking, pastry-making, and catering are what we do every day. In 1994, we opened a new location with a bakery and pastry shop. An ambitious venture for such a small country village. In 2017, we inaugurated a shop with an open kitchen in the historic centre of Marostica that embodies our new spirit. The shop became a place for experiencing food. Since 2018, we have been cultivating our own wheat just a few kilometres from the production laboratory. This choice stems from the search for quality raw materials, and from discussion and exchange of ideas with people committed to ethical and sustainable production for the territory and for people. Our tradition in evolution.
We do not look at the past nostalgically, but critically, to glean the best from it and make it future history. Ancient knowledge has been grafted with contemporary notions of nutrition. What is the purpose of bread? It is a seemingly simple question that has led us to choose unconventional paths, such as the use of sourdough starter since the nineties and the sowing of indigenous ancient grains in our territory.
We embrace seasonality, balance, diversity, and humanity. These values have been the foundation of our business since the beginning. The branches of the Vicentini 1966 project have reached far, but we remain faithful to our roots.
Who we are
Since our founding, we have been guided by what we didn't know and what we wanted to discover. We have constantly studied and experimented, with the help of colleagues and suppliers, to continuously improve our products from a nutritional standpoint, using processing methods that respect and enhance the raw ingredients while keeping the nutrients intact. Simplicity is the foundation of all our preparations.
Responsibility
The company is a world in continuous exchange with the outside. What we do and how we do it influences the well-being of the local territory, our collaborators, and our customers.
Balance
Food requires careful balance. Vicentini 1966 is built on the balance of flavours, the balance of skills, and the collaboration between people. We are the result of a diversity of professionalism, ingredients, and approaches.
Excellence
We patiently pursue the best possible solution to create a healthy, balanced, and tasty product. We are united by a constant pursuit of excellence. In every space, in every preparation, at every stage.
Our tradition in evolution.
1966 First Vicentini Bakery
Siro and Bruna start the family business.
1994 Pastry
Shop Opening of the bakery and pastry shop in Maragnole, complete with an ice cream parlour and café.
NINETIES Sourdough Starter
In-depth study and refinement of dough processing techniques using sourdough starter.
1996 - 2002 New Stores
Opening of retail outlets in Marostica, Breganze, and Sandrigo.
2013 Richemont Award
The Classic Panettone wins the Richemont "Panettoni d'Autore" (Artisan Panettone) Award.
2015 Fruit Preparations
Start of artisanal production of fruit juices and jams. The branches of our offering grow.
2016 Lugo
First single-brand store in Lugo di Vicenza.
2017 Marostica with Kitchen
Opening of the bakery-bistro in the historic centre of Marostica.
2018 We Cultivate Wheat
We entrust the cultivation of wheat to local farmers.
2018 Spelt Bread
We directly select and cultivate the einkorn spelt variety. The semi-wholemeal bread with stone-ground spelt flour is born.
2019 Gentilrosso Bread
The Gentilrosso bread is born, a sourdough bread made with our zero-kilometre Type 2 flour.
2026
60° anniversary
