Tossini opens a site in Monferrato to export Ligurian foccaccia
After a fire destroyed one of its factories, the company is getting back on track with a new site in the province of Alessandria
3' min read
3' min read
To bring Ligurian focaccia, and in particular focaccia with cheese from Recco, to the world. This is the mission that Tossini, a company founded in Liguria in the last year of the 19th century and still run by the same family today, has set itself for some years now.
It was a mission that proved more difficult than expected; starting when a fire destroyed one of the group's factories a year ago. But now the path is resuming, thanks to a new production site in Piedmont, which will be operational from 2026.
The company today is run by the descendants of Fortunato who, in 1899, had started a small artisan production in his bakery shop in Camogli. Subsequently, the bakery moved to Recco and, in 1976, brothers Luigi and Maurizio Tossini decided to redesign the company strategy and transformed the bakery into an industrial reality, while maintaining the qualitative characteristics, which always refer to the artisan tradition.
From an organisational point of view, the group, within which the third generation, with children and grandchildren, is already active today, is structured with an industrial bakery company, with its registered office in Recco - and factories in Avegno and Savignone - and an artisan-commercial company, which manages 10 sales outlets in the east of Liguria: four in Recco, one in Sori, three in Rapallo, one in Chiavari and one in Sestri Levante.
In 2020, the company launched an ambitious industrial project, oriented to support the brand's internationalisation path, with an investment plan of 9 million euros over five years, which included the renovation of the Avegno and Savignone plants, a new packaging chain and an increase in production capable of supporting consolidated customers and the development of exports both in the EU and outside the EU.
