The Fabbri brand has become more and more popular, thanks
to the effectiveness of its advertising, communication strategies and its distribution all over Europe. As a result
the company has begun to diversify its product lines. Fabbri already makes mixtures of ingredients for ice cream parlors as
well as its famous Amarena and syrups, but recently the company has been expanding its manufacture of products destined for
outside the home, namely for bars, restaurants and the catering industry. Fabbri has always paid great attention to satisfying
the needs of its customers, and for this reason it is currently one of its top priorities to ensure that products are not
only highly innovative, butthey offer a variety of products that enable professionals to enrich and vary their menus. This
factor has resulted in the creation of Mixybar and Mixyfruit, which are fruit concentrates for a mixed drink. Shortly a line
of flavors for coffee, hot chocolate, cappuccino and tea will be available, known as Mixycafe.
With
their means of distribution rapidly changing for the better, Fabbri invested in research and development for new products.
They diversified and increased the selection of products destined for large scale consumption. For example, their lines
of syrups and liqueur fruits increased, and they have recently introduced the new Topp Sauces line.
Fabbri not only offers high quality products, but also professional
training. In 1996, SPIGA was founded, which is a permanent international school of artisan ice cream making and confectionery,
certified by UNI. It is aimed at professionals but also those who are just starting their careers in the industry. Product
quality, specialization and the successful management of human resources, combined with research and innovation all constitute
the strategic values which are imperative for the business. It is only thanks to a high level training course that
these qualities can be successfully put into practice by people working in the industry. Since 1996, many different courses
have been created (ice cream making, confectionery and professional bar work) and a great many artisans have taken part in
these courses.
