Forno Bonomi, “The Savoiardi mountain”

The Roverè Veronese company has turned its production of the traditional mountain biscuits and pastries into its forte, which it exports all over the world
Forno Bonomi, “The Savoiardi mountain”

Forno Bonomi, the Roverè Veronese company, boasts an annual turnover of about 45 million euros with more than half coming from exports. The company is located on the foothills of the Lessinia mountains. They are the very same mountains that appear, though stylized, on the packaging of the products it exports worldwide. In particular, the savoiardi biscuits (ladyfingers), which are currently produced 24 hours a day on two separate lines that churn out a total of 30 tonnes per hour of product: a world record. Forno Bonomi’s “good mountain pastries” also includes puff pastry base, puff pastry fingers, puff pastry squares, amaretto biscuits, frollini biscuits and the Italian shortbread, made with mountain butter. Over the years, I have been all over the world. I have attended all the main food fairs says Dario Bonomi, the President. I was intrigued and wanted to know other countries, their customs and people. I can say that people of the Verona Mountains, and their characteristics in particular, have greatly contributed to the success of the company. In turn, the Bonomi family has found a way to pay them back. In fact, it employs more than 150 people, most of whom are locals. Moreover, the company has made sure everyone gets professional training through continuous courses in the fields of culture, languages and safety. The Lessinia lands are lands of hardship and toil. The Lessinia has forged people who don’t give up at the first hurdle. They are people who love their work. The characteristics of this mountain and its people have certainly contributed to the success of the company.

THE SAVOIARDI, AN ANCIENT KNOWLEDGE – The savoiardi biscuits are produced according to tradition and in compliance with Italian regulations which require at least 26% of eggs and the use of top-quality raw materials that must come, as much as possible, from the local area. Despite recent investments in technology, which have made Forno Bonomi the world’s largest producer of savoiardi, the entire production is still where the whole story began. Today, the production of Savoiardi takes place in three modern plants that also produce variants such as Savoiardi Bihappy, half original recipe and half chocolate, as well as the organic line which includes an organic version of the original recipe (without the traditional layer of sugar or spelt).

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