I founded Food.com in 2003, exactly 20 years ago. Actually, this idea was in my head some time before, when I was working in multinational Rhone-Poulenc (Rhodia today IFF), and the company was about to reorganize European territories and assignments. I didn’t want to leave the Italian dairy market for other food ingredient activities, so I preffered to give value to the skills developed in those years and, possibly, give back to all those cheesemakers and industries that had entrusted me with their productions, simply asked for advice, shared experiences, night work “in the cheese-vat” side by side, with our hands in the milk!
After dairy school in Pandino, where I graduated in 1985, I first worked in a typical dairy in Cremona area, L.A.R.C. , washing milk cans, and then dealing with the processing of Grana Padano and Provolone, of all shapes and types. I chose the commercial route in ’90, in Gist-Brocades (today DSM) under the direction of Vincenzo Bozzetti, for a short period, and then I joined Rhone Poulenc (today IFF) as a sales technician in Lombardy and then Business Developer for distribution in Italy. During those years I had the opportunity to be in close contact with the production of the French company, the R&D center and the Italian market, taking part to many training courses organised by the most important European training centers, the I.N.R.A. institute conducted by Prof. Bernard Mietton.
Today I lead Food.com, a team of professionals organized to offer the market practical results, the solution to daily critical issues, the cue to implement new ideas or productions, make the specific ingredient usable in order to get a result that is unique, as each individual production.
I am CEO of Foodcom and constantly present on the market still working in polyvalent to apply solutions, to transfer expertise, ideas, support, giving back what I have received from cheesemakers and entrepreneurs, spending time for personal training and growth of the whole team.
We are more than a “family”. I love to think and work every day so that each one can feel free to express themselves in their role and give value to what they do for themselves and for the common goal, with deep respect for the colleague and equally for those who choose every day a product that came out of our daily efforts, to make their own “unique and repeatable” cheese or dairy product.
I am a man, father of Luca and Giulio, differentially engaged in their course of study, with results that, as a deeply in love dad, I describe as very satisfying…
My greatest passions? In the past I had an ‘exciting experience of in-shore motor boating; in between cheeses in the mid-1990s I dabbled in a rock band, with a group of friends we used to perform in smoky clubs or big stages of beer festivals (so famous in the mythical 90s), the responsibilities of a father then made me desist…
Today I have fun with my boat spending quiet hours on Lake Garda and take care of a small collection of Vespas, all vintage, with which sooner or later I will ride “around the hills of Bologna …”
Mine is an “autistic family,” as I like to call it since this condition joined us with the birth of our second son. Today I spend much of my free time sharing this condition in support of families in the same condition as us; I am the President of an association among parents and sympathizers of autistic individuals, which I founded in 2010 in Cremona together with other parents, and we are involved in so many activities for these children and families, precious time of giving and receiving. www.accendiilbuio.org
You want to question you about what “you have always done this way” … if you want to confront with passion with respect to the practice of your technologies … If you are looking for a current solution aimed at being on the cutting edge that makes your productions unique and recognizable among others … If you have that passion that pushes you not to stay on your own steps, without following “by imitation.” If you believe that there is still something to be discovered, to implement a new technology or solve that doubt or make that leap that only those who have a 360-degree view of process work in production can have to support stabilization, improvement or prevention goals in their plant. Contact me even simply to talk about milk and cheese with someone who is deeply in love with what they do!
I deal with accounting records, First Note, Banks, Accountants, Payroll Firm, Agents, Insurers, drafting of Provisional Financial Statements.
It is a job that requires a lot of attention, organization and precision.
Our strength in the company is to be a very cohesive and close-knit group.
I take care of the all the administrative aspect, economic, organizational and accounting, taking the company to the budget.
My main task is to better manage the economic/financial process by ensuring compliance with fiscal-tax procedures and obligations; This type of task requires strong organizational skills and absolute precision as well as solid economic / financial know-how.
I share with Foodcom values such as legality, transparency, honesty and fairness.
Our strength is the group: young and dynamic.
I take care of Communication & Marketing both from a strategic and operating point of view. My goal and my job is to bring out the value of Foodcom and tell it to the world!
Foodcom is a young, dynamic, streamlined and agile company. I found in each one, strong and profound values, a great attention to the person, nothing is taken for granted, no thought remains unheard. There is confidence, transparency, loyalty combined with great esteem and deep respect that keep relationships in great balance.
“Make things happen”… One day I’ll tattoo it somewhere.
…”I make things happen”: I generate thoughts, I set goals, I use my immagination to think about how to achieve them and… as if by magi, things just happen… and often is something beautiful.
I joined Foodcom last December 2022 even though almost 20 years have passed since the first internships in commercial offices!
I work as customer service: I manage customer requests from the very first ones to offers and then order.
In my work, precision is essential to offer a punctual, fast and timely service.
We are a very cohesive and close-knit group: people at the center!
I have been in Foodcom since April 2023. I joined the Foodcom sales team and this is a big challenge for me.
I am an empathetic person, always open to dialogue in order to improve my ideas.
I have a university education in food and have always preferred the dairy sector, which is why I decided to join Foodcom and this new adventure.
I joined Foodcom in November 2023, with 5 years' work experience in the largest dairy company in
Sardinia, immediately after completing the one-year course at the Moretta dairy school in Piedmont.
I take care of the technical-commercial aspect throughout the Sardinian territory where I was born and live.
I offer technical assistance in the field by supporting the cheesemakers.
When I am not in Foodcom I like to travel and visit new places.
If you need technical support and want to improve your products.
