Food

Giovanna Flor, CEO of Bauer SpA, underlines the importance of the eco-sustainable impact of the company in the area, the importance of the relationships and working conditions of the collaborators and necessarily the excellence of the products.

Alessandro Marzadro, “Brand Ambassador” of the Marzadro Distillery, is a great lover of his job and addressed to young people, he recalls: “All Italian gastronomic products have history and culture, technique and are all great opportunities to be able to make them appreciate and re-evaluate by a younger audience, therefore the opportunities are there, they should only be gathered and made known. “

Francesca Berti, Marketing Director of CABER Srl, tells how starting from an intuition and through local products and the work of collaborators, you can create, grow and keep your company innovative.

Matteo and Dario Beluffi, owners of Bel.Co., deal with vegan and vegetable consultancy and do research and development for companies and have recently added and created a new brand, plant-based, called “In.Vece “, which is a vegetable alternative.

Salvatore Malerba – Owner of Malerba Chestnuts, sends a heartfelt message of valorisation of our territory, of our food and manufacturing excellence. Young people can contribute to the maintenance of this heritage if we support them and accompany them in their training path.

Sabino Basso, Basso Fedele and Figli Srl, highlights some generational differences: “… in their time we had a thirst for knowledge and not a thirst for possession…”. To the young people I say, that they have to get involved in entrepreneurial activities because we need companies that produce and give jobs.

Remo Pedon, President of Pedon SpA, underlines how was important the decision to go abroad. “Once you have managed to do business in Italy and you have succeeded, it means that you can do a business anywhere in the world.”

Mauro Fanin, CEO of Cereal Docks SpA, highlights how it is very important that the new generations look to the old generation. History teaches a lot. . But, some new generation businesses, such as biotechnology and nutraceuticals, should be followed by the new generations.

Licio Maschio, Borgoscuro Acquaviti, underlines how starting from the experience gained in the family business, he found a company, which would enhance the high craftsmanship of distillation, in a market where industrial products made the lion’s share .

Morgan Pasqual, “La Giardiniera di Morgan” underlines that its product derives from the quality of the ingredients, from the culture of the local cuisine and from the enhancement and participation of its young collaborators.