Asolo Dolce

In Madonna della Salute, a little countryside town, his mum and dad started to produce bread during the night in the oven of the village. Then in the afternoon , as he was only 15 years old, Sergio decided to prepare and cook biscuits with his classmates to whom he gave a little salary of 230 lire per hour. The first cheque came from Mr Zanchetta Livio.its amount was 140,000 lire. At the age of 16 he convinced mum and dad to build up a plant of 500 sqm , then he went to Bologna to buy his first tunnel oven which was 16 meters long and he begun to produce puff pastry.. His first employees were 10 people with whom he start to distribute the product. In 1982 he bought an area of 26000 sqm in Casella d' Asolo and there he built up a plant of 8000 sqm. With the first production line he produced 600 kg per hour. In 1989 he added a second production line and in 2003 a third line. To propose himself to clients with more varieties of products in 1999 when he had the opportunity of increasing the range with other products, he took over Pasticcere Fiorentino , a production plant located in Rignano sull' Arno (Florence), that with its 2500 sqm produces 580 kg per hour of Cantuccini and macaroons. Today we produce 50000 kg per day and we give to 1000,000 (one milion) of customers the possibility of having little moment of total delight through the taste of our products. Both the two plants are certificated BRC (Global Standard for Food Safety) and IFS (International Food Standard). His passions are: the quality of the products, the continuous searching of technological improvements and logically the continuous growing up of his company. Asolo Dolce has closed the year 2010 with a turnover of 10%. Passion and tradition: come here in Asolo or in Rignano the fragrance of our products will drive you!