The company’s history dates back to 1997. From the very beginning, PICCININI has focused on producing fresh pasta—both classic and filled—as well as regional Italian specialties. Its portfolio includes, among others, Gnocco Fritto, Tigelle, and baked goods such as Roman Pinsa and Tuscan Schiaccia. The production facility is located in the Valle del Secchia, at the foot of the Reggio Emilia Apennines—an area deeply rooted in Italian culinary tradition. This strong local heritage, combined with careful ingredient selection, forms the foundation of the company’s operations.
PICCININI builds its philosophy on three pillars: craftsmanship, high-quality raw materials, and simplicity of recipes. The company primarily uses Italian ingredients and, whenever possible, local products, preserving the authentic character of its food.
Its products are mainly supplied to the Organized Large-Scale Retail (GDO) sector, both under the company’s own brand and within Private Label partnerships. All production facilities are certified according to IFS and/or BRC standards, ensuring the highest levels of quality, safety, and production consistency.
The company also operates a facility in Montecatini Terme, specializing in regional Italian ravioli such as Mugello-style ravioli, Maremma-style ravioli, and Chianina cappelletti. An additional production site is dedicated to baked goods, including the highly appreciated Roman Pinsa, enabling the company to expand its portfolio and respond flexibly to evolving market needs.
At MARCA Poland 2026, PICCININI will present both its most recognized products and new developments. Visitors to the stand will have the opportunity to experience the authentic taste of Italian cuisine, resulting from the combination of artisanal tradition and a modern approach to production.
The company’s participation in the event is primarily aimed at buyers and decision-makers from the GDO sector, seeking high-quality Private Label products and reliable solutions in the fresh food category.
