Fiore Di Puglia

“Where there's a will, there's a way”, this is the inspirational thought guiding Mr. Giuseppe Fiore, sole director: fly high, with perseverance, determination and intuition. Fiore di Puglia’s success has the scent of bread, the fragrance of corn fields, the genuineness of oil, just like those ingredients that Mr. Antonio Fiore (Giuseppe’s father) started mixing, since 1950s, like an artist creating his sculptures. Since that time, when he decided to open his own bakery in Andria, after years of distributing bread in Corato on his bike. Success rose and the bakeries increased. In the 1980s, the shop turned into a big baker’s, producing dried and fresh pasta, pastries and bread and its by-products, particularly grissini (breadsticks)and taralli. It was then that Fiore di Puglia’s seed began taking its root, thanks to Mr. Giuseppe Fiore’s intuition, that it was important to aim to the development of a product that satisfied people’s taste. This is how Fiore di Puglia works, always aiming at the well-being of its consumer in order to guarantee the best selected and tested products. In 1993 the small company starts developing, becoming in years a business organization with a capital share of 1,5 million euros, a production capacity of 5,52 tons/day (just taralli), 60 employees, three plants on a 4.000m² area, technologies supplying national and international markets, a yearly turnover of about 6 millions euros and an on growing trend. Fiore di Puglia’s products are the outcome of the company’s concept, which successfully mixed nature and tradition with the newest techniques. The know-how derived from years of experience is joined by updating and research in order to increase the ever encouraging growth margins, also developing other products such as friselle (dried bread rings) and handmade pasta. This innovation, in 1996 - 1997, met the approval of big groups such as Autogrill, Auchan and Carrefour which promote the product for its quality, selling it all over Italy. In the company, the entrepreneur is supported by his sons Antonio and Tommaso, (production and commercial area), and daughters: Marinella (foreign trade), and Annalisa (administration). In 2004 the company changed from Ltd to Inc. A constant commitment and professionalism fulfil the requirements of an ever demanding market, to compete at international levels. Hence the tarallo, becomes a snack (and not only a simple bread by-product), reaching the flavours of Europe, Russia, China, Japan and America. In the company’s promotion strategy, the participation to the most important events of the sector proved essential: Cibus in Parma, Sial in France, Anuga in Germany, Fancy Food in New York and Foodex in Tokyo.