Ice cream

Sammontana celebrates its 80th anniversary with growth in North America

Bindi, part of the same group, is also celebrating its 80th anniversary with growing financial results

by Maria Teresa Manuelli

6 July 2026

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3' min read

Translated by AI

Versione italiana

3' min read

Translated by AI

Versione italiana

Sammontana Gelati all’Italiana and Bindi Dessert are celebrating their 80th anniversary: both brands were founded in 1946 and are now part of Sammontana Italia, the group controlled by the Bagnoli family together with Investindustrial, which recorded a turnover of approximately 972 million euros in 2025. Sammontana was founded in Empoli when Romeo Bagnoli took over a café and dairy, which his sons Renzo, Sergio and Loriano transformed into an industrial ice-cream production business. In the same year, in Milan, the Bindi family opened a patisserie specialising in desserts for the catering trade.

“Both stories have their roots in the post-war period of a country rebuilding itself and seeking, through food, a sense of continuity with its own culture,” comments Marco Bagnoli, chairman of Sammontana Italia. “It is a legacy that the group brings with it to international markets as a structural competitive advantage.”

Eighty years in figures

Since 1946, the group has produced over 1.5 billion kilograms of ice cream, whilst Bindi produces 16 million kilograms of desserts every year, according to figures released by Sammontana Italia. The Barattolino, a format invented in 1955 based on the 6-litre tub originally intended for ice-cream parlours, has surpassed 500 million units produced and is now available in 17 flavours. Sammontana produces 59 million kilograms of ice cream each year, alongside which, over the years, the Amando plant-based range – launched in 2017 – and the Gruvi ice lolly have been introduced.

The anniversary comes at a time of growth: “Turnover for 2025, amounting to approximately 972 million euros, marks an increase of around 20 million compared with the previous year, corresponding to a +2.5% rise on a pro forma basis,” explains Alessandro Angelon, the group’s chief executive. Adjusted EBITDA stood at €166.3 million, with a margin of 17.1% on net turnover, up by €6.9 million compared with 2024.

“The increase is mainly due to exports and the performance of our overseas operations,” explains Angelon, highlighting organic growth linked to the group’s evolution towards a model that integrates multiple brands, product categories and geographical markets. 2025 was the first full year of operation for Sammontana Italia Spa Società Benefit, formed through the merger of Sammontana Spa and the Forno d’Asolo group, and the acquisition of La Rocca Creative Cakes.

In the first three months of 2026, revenue remained in line with the same period of the previous year, without yet benefiting from the so-called “ice-cream effect”, linked to the seasonality of the product. The Italian market has contracted by 3 per cent, whilst the overseas market has grown by 15 per cent, driven mainly by markets outside Europe, according to data provided by Angelon.

Currently, 75 per cent of the group’s revenue comes from Italia and 25 per cent from abroad, a ratio that the company aims to rebalance by increasing its international exposure to 40–50 per cent over the coming years, including through external acquisitions, Angelon indicated. “The next chapter centres on internationalisation – says Leonardo Bagnoli, chairman of Sammontana Holding – the challenge is to bring Italian know-how to the confectionery industry, from ice cream to sweet and savoury breakfasts and post-meal desserts, in markets where authenticity of origin, certified quality and tradition represent a competitive advantage.”

The American debut

The group is organised into three business lines – ice cream, desserts and frozen sweet and savoury pastries, breakfast and bakery – each of which accounts for around a third of total turnover, according to a press release issued by Sammontana Italia. Ten brands operate under the same industrial umbrella: Sammontana Gelati all’Italiana, Bindi, Tre Marie, Il Pasticcere, Forno d’Asolo, La Rocca Creative Cakes, Bonchef, Mongelo, Gelpat and La Donatella. Production is spread across nine plants – six in Italia, one in Saint-Auvent, France, with Gelpat, one in New Jersey with Bindi, and one in Canada, recently acquired with La Rocca – employing over 2,400 staff, 76 per cent of whom are based in Italia.

“The priority market for future development is North America”, Angelon explains, identifying the three categories of sweet pastries, desserts and ice cream as the areas to focus on, particularly in the premium segments. The launch of ice cream in the United States reached over 3,000 retail outlets in its first season, according to the company. In Europe, the group already has a presence in Germany, Switzerland, France, the Netherlands and Poland – markets considered to offer the greatest potential, including for potential acquisitions. Sammontana Italia is now a benefit corporation and is in the process of completing B Corp certification across the entire organisation.

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