brings with it exciting industry concepts and innovation along with new projects in the pipeline
2021, the year of the sixtieth anniversary of the activity of “La Sassellese ‘’, ends with a series of exciting innovations. From the award ceremony celebrating product innovation at Cibus 2021, to the presentation of new products at international food fairs like Anuga (Cologne, Germany) and Tuttofood (Milan). Here are the new launches to be presented: Light Baci di Sassello with butter honored at Cibus during the DC&C Awards, the classic Sassellesi revamped with a new graphic look and contemporary recipe enriched with butter, and finally, the Nuvoletti, almond delicacies without added sugar, recommended for those who need to keep their sugar intake under control, without having to sacrifice taste.
A solid return to public events, a testimony to the commitment pledged over the years on this anniversary. The tendency to always think about the future, despite arduous contexts such as the current health emergency. In sixty years, the company has expanded offices and modernized production methods. Today it has three production factories in the Municipality of Sassello.
A loyalty to old traditions remains consistent, as does the continuous pursuit for quality materials and manufacturing processes. Sixty years of established and certified quality. This exciting journey rendered “La Sassellese ‘’ adept at reinterpreting traditional recipes and accommodating them for modern tastes. Shaping a synthesis between innovation and tradition.
Two examples: the invention of Canestrellino, via the intuition of the inventor of “La Sassellese’’ and the introduction of the flow-pack, a package that globalized Amaretto Morbido while maintaining its unique characteristics of quality, authenticity and fragrance, from the production lines right through to distribution. Innovate, always innovate with care to conserve traditions. Accordingly, many more innovations are in the pipeline, because in our Land of Sweetness, the enthusiasm never stops.
