Us.
Vicentini, since 1966
We have a mission: to make good food, not stop at what is already known, create innovation, beauty, healthy products and continue to ask questions.
A family history
In 1966, Siro and Bruna opened the first bakery in Maragnole.
Supported by the passion of our partners, we have been investing in research and innovation for over fifty years, with the ambition of creating value in the area. Making bread, confectionery and catering are what we do every day.
In 1994, we opened the new headquarters with a bakery and cake shop. An ambitious business for such a small country village.
In 2017, in the historic centre of Marostica, we opened a shop with an open kitchen that embodies the new spirit. The shop has become a place to experience food.
Since 2018, we have been growing our wheat a few kilometers from the production workshop.
A choice that resulted from the search for quality raw ingredients, from the comparison and exchange of ideas with people who are attentive to ethical and sustainable production for the area and the people. Our evolving tradition.
In 1994, we opened the new headquarters with a bakery and cake shop. An ambitious business for such a small country village.
In 2017, in the historic centre of Marostica, we opened a shop with an open kitchen that embodies the new spirit. The shop has become a place to experience food.
Since 2018, we have been growing our wheat a few kilometers from the production workshop.
A choice that resulted from the search for quality raw ingredients, from the comparison and exchange of ideas with people who are attentive to ethical and sustainable production for the area and the people. Our evolving tradition.
Timeline
1966
Siro and Bruna start the family business
First Vicentini oven 1966
1994
The bakery and cake shop opens in Maragnole with ice cream parlour and café
Cake shop
90ies
Mastering and refining dough processing techniques with sourdough starter
Sourdough starter
1996 - 2002
Opening of retail outlets in Marostica, Breganze and Sandrigo
New shops
2013
The Classic Panettone wins the Richemont Panettoni d'Autore Award.
Richemont Award
2015
Artisan production of fruit juices and jams begin. The branches of our business grow
Fruit preparations
2016
The semi-wholemeal apple and cinnamon panettone covered in chocolate wins the Richemont Panettoni d'Autore Award
Richemont Award
2016
First single-brand shop in Lugo di Vicenza
Lugo
2017
Opening of the bakery-bistro in the historic centre of Marostica
Marostica with kitchen
2018
We entrust the cultivation of wheat to local farmers
We grow the wheat
2018
Selezioniamo e coltiviamo direttamente la varietà di farro monococco. Nasce il pane semi-integrale con farina di farro macinata a pietra.
Pane al farro
2019
Nasce il Gentilrosso, pane con lievito madre fatto con la nostra farina tipo 2 a km zero.
Pane gentilrosso
2019
The Classic Panettone wins again the Richemont Panettoni d'Autore Award
Richemont Award
Philosophy
We do not look to the past in a nostalgic way, but in a critical way to take the best from the past into the future.
The bakery of the past has kept its heart and soul and has become a company open to new ideas: ancient knowledge has been combined with contemporary notions about nutrition. What is the purpose of bread? It is a seemingly simple question, which led us to choose unconventional routes such as selecting to use a sourdough starter since the Nineties and sowing ancient native grains in our area.
Us, for 50 years
We embrace seasonality, balance, diversity and humanity.
These values have been the basis of our business from the beginning. The branches of the Vicentini 1966 project have come a long way, but we remain true to our roots.
An essential vision
Since our foundation, we have been guided by what we did not know and wanted to discover.
With the help of colleagues and suppliers, we have constantly studied and experimented to continue improving products from the nutritional point of view and using processing methods that respect and enhance the raw ingredient, leaving the nutrients intact. Simplicity is the basis of all our preparations.
Values
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 area, our partners and those who eat our products.
Balance
Food requires careful balance. Vicentini 1966 is built on the balance of flavours, the balance of skills and 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 share a constant search for excellence. In every space, in every preparation, at every step.
Vicentini, since 1966
Our history. Our tradition in evolution.
Bread
Pastry