Highly networked for the best Italian desserts

In northern Italy, we have created a finely meshed dessert network that enables us to create innovative speciality desserts and produce large volumes at the same time. Marco Canali, Managing Director of Pasticceria Quadrifoglio, provides an insight into the wonderful world of our Italian desserts.

From tiramisu and sorbissimo to baked goods

– at four locations in northern Italy, Emmi Dessert Italia and Pasticceria Quadrifoglio produce everything to inspire gourmets at home and in the food service sector. The dessert business has grown steadily in recent years, which has made it even more complex. For this reason, Emmi has launched various optimisation and investment projects in Italy over the past three years, including “Quadrilattero” at Pasticceria Quadrifoglio.

Making processes more efficient

The aim of this project was to improve the efficiency of the production and logistics processes between the two subsidiaries Emmi Dessert Italia and Pasticceria Quadrifoglio. As a result, the two are increasingly focusing on their core businesses and their respective strengths. Emmi Dessert Italia focuses on the large volumes of chilled premium desserts from Rachelli and Bontà Divina in retail. Pasticceria Quadrifoglio, on the other hand, is building on its 40 years of knowhow in the field of food service and is increasingly focusing on complex, innovative creations for the catering industry, which require a great deal of flexibility and craftsmanship.

From the driver straight to the head chef

Pasticceria Quadrifoglio’s day-to-day business is also changing with the new focus on supplying catering businesses. The ready-to-use dessert specialities are delivered directly to the chefs by lorry, with the person behind the wheel acting not only as the driver of the vehicle, but also as the salesperson and the contact for the head chef. A model that works and meets with a positive response. Marco explains: “In 2020, we started with 10 lorries and 10 drivers. Today, we have 16 lorries and supply 200 restaurants. Our main goal is to be able to supply the whole of northern Italy with 32 lorries in four years’ time.”

An innovation hub for creative minds

In order to meet growing demand, Pasticceria Quadrifoglio’s existing production facility in Campogalliano has been expanded. A particular highlight of the new facility is the Innovation Centre. Five creative minds, including a chef with experience in a Michelin-starred restaurant, create new dessert creations for food service and retail over an area of 300 square metres. “The Innovation Centre allows us to quickly turn an idea into a product and bring it to market through our dessert network.”

Energy-efficient production

In addition to producing innovative dessert specialities, Pasticceria Quadrifoglio is also focusing on energy efficiency at its expanded production facility. The required process heat is generated by a heat pump. This is powered by electricity from the company’s own photovoltaic installation or purchased green electricity. A large proportion of the resulting waste heat is reused. Marco says: “From the very beginning, our vision was to bring the production site to net zero. The measures we have implemented have enabled us to significantly reduce energy demand and prepare the site for a sustainable future.”

Text Simone Burgener/Bettina Gubler