Quality, territory, sustainability and future, these are the pillars of a successful production of over 25 million euros
10 years of craftsmanship, territory, quality and vision. The year 2025 marks the tenth anniversary for the Consorzio della Finocchiona IGP, a reality that brings together 38 producers from the Tuscan hills, ambassadors of a centuries-old tradition that has its origins in the Middle Ages. A great goal that comes after a record-breaking year that saw an increase in the quantity of bagging to 2 million 400 thousand kilograms, volumes almost doubled compared to the year the Consortium was founded, for a turnover of around 25 million euros. An increase that reflects the growing appreciation both nationally and internationally: although Italy remains the leading market with 69.5%, Germany is growing, reaching 17% (out of a total of 25% of exports in the EU) and England comes in at 3.5%, confirming its position as the leading non-EU country in terms of consumption.
‘Finocchiona has already entered the collective imagination for years as a synonym for authentic Tuscan flavour,’ emphasises Alessandro Iacomoni, President of the Consorzio di Tutela della Finocchiona IGP, ‘Our secret? A deep bond with the territory and great attention to quality and strict regulations by our producers, a combination that guarantees high quality standards and respect for traditional practices. Behind every taste of Finocchiona there is artisanal knowledge handed down over the centuries and which, through taste, leads to the discovery of the soul of the Tuscan hills'.
‘We believe that catering is the main calling card for our product and our territory,' says Antonella Gerini, Vice President of the Consortium for the Protection of Finocchiona PGI, ’so the synergy with local restaurants is fundamental for us. Over the years, we have pursued our collaboration with URCT (Unione Regionale Cuochi Toscani) to bring Finocchiona IGP into restaurants, not only on chopping boards as an appetiser but also as an ingredient that enhances traditional dishes with its unmistakable flavour. This is how the ‘ricette d'autore’ were born, an initiative that highlighted the numerous potentialities of Finocchiona in the kitchen by developing recipes, from the most genuine to the most refined, that can also be replicated at home.
The morning continued with a talk, moderated by professor and food and wine journalist Alex Revelli Sorini, which saw Consortium President Alessandro Iacomoni in dialogue with Stefania Saccardi, Vice-President of the Region of Tuscany, Cristiano Ludovici, President of ISIT (Istituto Salumi Italiani Tutelati) and Fabio Iraldo, Professor of Management and Sustainability at the Sant'Anna University of Pisa. Quality, territory, sustainability and the future: these are the topics discussed during the talk that over the past decade have written and continue to write the success story of this product, which is already ready for a new challenge. In fact, Finocchiona is preparing to land in the States: from 29 June to 1 July, the Consortium will take part in the Summer Fancy Food Show, New York's international food & beverage fair at the Javits Center. A new opportunity that will mark the debut of Finocchiona IGP overseas on one of the markets historically most attentive and sensitive to the value of Italian products.
For further information:
Consorzio di Tutela della Finocchiona IGP
info@finocchionaigp.it
Zowart Digital Agency:
press@zowart.it
MG Logos:
comunicazione@mglogos.it
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