Buttigliera d'Asti (AT)
Buttigliera d'Asti (AT)
Quarto d'Altino (VE)
Quarto d'Altino (VE)
Reggio Emilia
Reggio Emilia

Sfoglia Torino was established in 1978 in Buttigliera d’Asti nestled in the Monferrato hills.

The company faced an almost unexplored market in that moment, accompanying (or maybe rather driving) the diffusion of the semifinished puff pastry products, in particular of the vol au vent, from the local consumption to the nation-wide distribution.

Sfoglia Torino grew up from a first 500 square meters plant and an artisanal and manual manufacture of the holders and a small number of employees, to the current structure extending 6000 square meters, modern and automated, which provides employment to about 60 people with a production of 3000 kg per hour and a distribution which covers the entire national area and some European markets.

The production, which joins in a delicate balance professionalism, high quality levels in the health and hygiene area and in the safety at work, takes place on multiple production lines to obtain semifinished of cooked puff pastry products (vol au vent, disks and stripes of puff pastry), precooked frozen bakery products (appetizers, small pizzas, leavened pizzas, quiche), raw frozen products (puff pastry, appetizers, small pizzas, savory pies and vol au vent), semifinished shortcrust pastry products (tartlets, shortcrust pastry bases for pies and tarts), dry pastries, shortcrust pastry (small boats and bundles for the gastronomy).

The peculiarity of the production consists of arrange products, using automated industrial technology and quality raw materials, with that same care, the same characteristics and peculiarities than when the company started proposing them using non-industrial methods, considering as primary the quality of the products and the customer satisfaction.

Between February and April 2017, the company Sfoglia Torino S.r.l., realized the acquisitions of the companies Righi S.r.l. located in Reggio Emilia and Idea Quick in Quarto D’Altino. In this process of aggregation the new group formed becomes the main company of the sector nowadays; combining competence and knowledge the group is getting stronger in all respects: from the product portfolio which has been enriched and diversified to cover all the consumer requirements, to the production structure which comes out fortified by a greater productivity and efficiency, until a sales technical staff capable of a capillary and expert sales network.

Sfoglia Torino represents a reference point for the Italian food industry, and because of business culture, objectives and priorities, it embodies the winning spirit of the Made in Italy.