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We work with the best craftsman ever:

We do everything to ensure that the intrinsic value of raw materials deal respectfully, so as to ensure it stays in the finished product.
We directly manage an experimental chestnut grove, with fifty trees and six different varieties (the survivors of the nine types originally planted), and we are very conscious of the benefits of non-intensive, sustainable agriculture.
We have a direct relationships with growers, and rely on our own ability and experience to choose the best raw materials. We have set up all the checks to ensure that every piece of fruit meets our high standards. We don't take shortcuts in the production process which might affect the original sensory qualities of our ingredients.
The whole organoleptic value chain of our products is inspected by us.

The terroir and the origins

The quality begins from the choice of raw materials: we select the products that are at highest expression of the territory, giving the closest attention to the ethical and sustainable cultivations and verifying that the harvest happens at the correct degree of maturation.


The force of nature is at the same time its fragility: every invasive action compromises the balance and the truthfulness. Our workers, custodians of the traditional art of candy, protect the natural balance by paying attentions and professional care which only a high-quality craftsmanship is capable of realizing.

Haute cuisine

The copper, with its conductive capacity and of salubriousness, is the league of reference of the gastronomic world and the emblem of our technical rigor. We have been among the first Italian firms to have abdicated the maintenance through sulphites and to all that could sophisticate and corrupt the product or its characteristics of departure. We work in the same way and through the same processes that are used in the kitchens of the best restaurants.


Environmental Management System UNI EN ISO 14001:2015
Quality Management System UNI EN ISO 9001:2015
Health and Safety UNI EN ISO 45001:2018

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