Marco Macrì

I have always had a passion for pastry making, a profession that can be transformed into an art form with which creativity, mixed with execution skills, is the key to always offering high quality products that are capable of looking to the future without forgetting the roots of tradition. ‘Ndujattone, our panettone with ‘nduja drops, was my first creation to achieve a success of which I am proud and which pushed me to continue my research. It was an idea born for fun, when we decided to make panettone in the pizza oven. We decided to combine the typical product par excellence of our region with that of the Milanese tradition. Our brand is growing year after year. And we are also flattered to see several attempts at imitation.

Beyond intuition, the product was designed using elements of excellence and quality. A combination that has brought clear results. My past and my economics studies certainly helped me in promoting the brand. In the wake of the sweet and spicy exploit, I tried my hand at new confectionery productions, in the wake of the Calabrian tradition, so the range of products offered has expanded to include the most representative raw materials of this splendid region. Following a careful development and research study, I started a project to valorise high quality raw materials such as bergamot, Calabrian liquorice, Mallamaci saffron, ancient citrus fruits such as Caulonia blonde and Locride oranges.

Serious entrepreneurship in Calabria is possible, provided that companies network. This is the mission that we have been carrying out for years.