Leagel’s history is the typical story in our field that teaches us how passion always is the first and indispensable element without which success would be unreachable. An adventure that started in 1991 and that, ever since, has reached the top of the international market thanks to the quality of its products and services. In particular, a specific reference among the excellence catalog of the Company from San Marino goes to the pistachio, distinguishable for the capillarity and the meticulousness of its quality control and of its productive process.
Moreover, there are many products launched by Leagel that use such specific refined raw material as the main ingredient: the memorable Pesto di Pistacchio, Loveria Pistacchio, Cremosette Pistacchio and, among the pure pastes, the Pistacchio Verde di Bronte DOP paste, but also the yummy variegates and the crunchy inserts.
We talked about this with Massimo Franceschi (Operations Manager), Fabio Chiarabini (Sales Director) and Christian Nardi (Italian Sales Manager).
Pistachio, in all its different variations is, without any doubts, one of the most requested flavors both by customers and, consequently, by gelatieri. Among Leagel’s claim there is alto the title of “Masters of Pistachio”: in what ways do you differentiate your approach to such an extraordinary ingredient?
Massimo Franceschi: Certainly in the processing method. We aimed for a total supply chain quality check, starting from the freshly-picked fruit: we check its quality, the intrinsic characteristics, the organoleptic and aesthetic peculiarities, such as color, and then we process it through dedicated technological cycles, paying attention in particular to the toasting process, in order to reach the quality parameters of the final product that we want. This way we can be sure to satisfy the clients’ needs and their desires and tastes.
All this is managed thanks to brand new production facilities.
M.F.: Exactly. Our plant’s best feature, which is capable of producing up to 100 tonnes per week, is the new productive unit for oily pastes, completely redesigned using cutting-edge technology, that can, on its own, manage up to 50 tonnes per week, ensuring high efficiency and results that are able to satisfy the sales requests. We check each production phase with dedicated technological cycles for each product; for example, the raw material used to make the pest follows a specific toasting cycle and a specific grinding process, while other pastes are prepared in dedicated and separated refining plants.
Therefore, pistachio has a dominant role in Leagel.
M.F.: That’s true, we specialize on pistachio, which is one of our best selling products. That’s why we chose a 100%-controlled supply chain and a fully integrated production process that can satisfy each and every client’s needs. For what concerns the range, our ingredient selection is extremely high, with one of the most advanced Research and Development departments in the field and a Quality Check department extremely careful when checking the raw materials and approving the final products, ensuring the highest quality standards have been reached.
For example, we never receive pistachios unless they’ve been checked by a third-party laboratory before, verifying if they’re fully acceptable.
In your opinion, what was Leagel’s most important innovation regarding pistachio?
M.F.: Dedicated lines, in order to be completely sure to avoid cross-contamination, and specific processes had a major role. This of course leads to difficulties with the industrial plants, the planification and management of production, but also highlights out care for the final customer, since we pretend such high standards.
An attention to quality that undoubtedly has its effects on company growth.
Fabio Chiarabini: Yes, in the last 5 years our revenues have doubled, as well as the staff and, consequently, the social effect of the company on the territory. We had a linear growth that let us achieve great results. We’ve always continued to invest, as we wanted to continue our growth, in terms of productivity, too.
Today you’re part of IFF: why did this multinational company decide to invest in Leagel?
Leagel is a company that maintained its investment policies unchanged: the growth of volumes, dimensional structure and staff did not happen by chance. IFF certainly recognized Leagel’s clear performance goals and values, as well as a shared approach and mission, that is, to export the culture of traditional Italian gelato all over the world.
What can IFF do, concretely, to make Leagel grow even more?
F.C.: The group’s skills are widespread and structured: it’s estimated that about 85% of shelf products have at least one IFF ingredient in it. This data is enough to show how IFF represents for us an added value and is a synonym for solidity.
Among Leagel’s strong points is the Gelato Master School, the professional academy dedicated to all those who want to become artisan gelato masters or to improve their technical skills, which, lately, found its central place among the world of gelato schools.
What does it mean to you?
Christian Nardi: Gelato Master School was created in 2015 to offer high level professional training. It is also a place where you can discuss with a gelatiere, exchange ideas and listen to market requirements, in order to translate them into products that are always fresh and cutting-edge.
We also think that the school is appreciated by the gelatieri themselves, as its training offer represents a great opportunity for growth.
Is there any news about the courses you’re offering?
C.N.: Many: this year, for example, we launched the “gelato from breakfast to aperitif” course, dedicated to bar and gelato shops. Here, we’ll talk about how to enhance gelato throughout the day and how to enjoy it not only by itself, but together with sweet and savory dishes.
Moreover, starting from this season, our prestigious teaching staff will take our students to visit not only the San Marino headquarters, but also a second professional plant in Rome.
What do you think are your school’s strengths?
C.N.: Certainly, the ongoing research and an ever-changing offer, always mindful of market developments. It’s a school that can fully meet the needs of the industry. Moreover, we have a teaching staff made up of experienced professionals, entrepreneurs and successful gelatieri, capable of passing on their know-how in a unique and stimulating way.
WHAT IS IFF?
In IFF, the world leader in the food, beverage, health, bioscience and perfume fields, science and creativity meet to create solutions that are essential for a better world.
IFF is an international collective that works together with its clients to create the perfumes, flavors, experiences, ingredients and solutions, for the products that the world needs.
Together we commit to do what’s best for the people and the planet. To learn more, visit iff.com.
