Story

Rigoni di Asiago’s story is rooted in the heart of Veneto, on the Asiago Plateau.

From a small local business to an international benchmark in organic food, our journey has always been guided by a single principle: respect. Respect for the land, for nature’s cycles, and for the well-being of those who choose our products.

1923

Mielbio

With Grandma Elisa, honey production begins.

1940-70

Production expands

The family business opens up to the marketing and development of other products.

1990

The first production plant

The first production plant is opened in Asiago, in Foza.

Lo stabilimento di produzione di Rigoni di Asiago

1996

Fiordifrutta

Fiordifrutta is born, a recipe made exclusively with organic fruit and sweetened with apple juice.

2006

Fiordifrutta expands

Fiordifrutta becomes the market leader in Italy.

The logistics hub in Northern Italy, in Albaredo d’Adige, is opened.

Commercial distribution begins in the USA.

2008

Nocciolata

The cocoa and hazelnut spread is created.

I quattro tipi di Nocciolata RIgoni di Asiago: Bianca, Crunchy, Originale, Dark

2015

Nocciolata dairy-free

Nocciolata dairy-free is launched, a vegan version of the hazelnut spread.

Nocciolata La Dark 250g - Rigoni di Asiago

2018

Nocciolata white

Nocciolata Bianca is created, with 30% hazelnuts.

The company enters the international spread market.

Nocciolata La Bianca 250g - Rigoni di Asiago

2022

Natù

Natù is born, a new brand dedicated to the world of soft wellness and natural wellbeing.

The range includes jams and nut spreads, and over time granolas are added as well.

Saveurs et Nature, a French company specializing in organic chocolate production, is acquired.

2023

Ambrosiae

Ambrosiae, an Italian company specializing in the production of organic cereals, is acquired.

2026

Latest news

Fiordifrutta gets a restyling.

“Le Specialità” is launched