History

For more than half a century the Cherubini family has been contributing to livening up the Italian foodstuff industry with the unique quality of its products.

In 1934, Abramo Pasquale Cherubini makes his entrance into the world of flours, special flours and leavened dough for pizza, immediately earning a significant segment of the market.
After the war, Abramo Pasquale’s son, Domenico, gives a boost to his father’s activities, bringing his industry up to an inter-regional level in Umbria and Tuscany.
The family business grows and in the 1960’s a new facility is opened specializing in breadcrumb coating products.

The Cherubini business, which is now consolidated and well established, continues its growth thanks to the arrival of Cherubini siblings, Abramo and Maria Rita. They unite their production skills with their intuitive knowledge of their own resources and potential, pushing into new sectors like:
• Heat-treated products (fine bran and bran for dietetic food)
• Oats  (dermatological product that meets with great success, demonstrated by the world exclusive agreement with Johnson & Johnson)

In the 1980’s a second facility specializing in the production of ice cream biscuits is set up.
Finally, in response to international nutritional and taste trends, the Cherubini company begins to specialize in extruded products: a perfectly balanced mix of ground grains covered in extra-fine chocolate. This very tasty product combines perfectly with the other foods that are destined to continue their expansion amongst consumers.