The origins of Alimentari Radice S.r.l. date back to the immediate post-war period in Meda, a small town located in verdant Brianza, a short distance from Milan. During this time, in fact, the Radice and Maspero families started operations, with Maspero having control of the company today. In 1980, the destinies of the two families crossed, as the Maspero family took over the laboratory from Radice where they produced beef tongue and roast veal.

In that period, in fact, it was apparent that the market for meat-based products needed greater specialisation and accessibility, so the Maspero family decided to abandon the slaughter of pigs and the production of cured products to strengthen the production of precooked, vacuum-packed beef, turkey, chicken, veal and pork based products In 1988 Maspero S.n.c. was put into voluntary liquidation, selling everything to Alimentari Radice S.r.l., thus increasing from six to twenty-five employees. In 1990, the excellent result in sales (owing to the large focus on product quality and to the ongoing search for customer satisfaction) and the obsolescence of the Meda headquarters (despite continuous and determined efforts to restructure the building and replace machinery) pushed Alimentari Radice S.r.l. to acquire land in the industrial area of Lentate s/s, intended for the construction of a new and larger plant, which began in March 1994. Towards the end of 1996, the company moved to the new production facility, where it was able to continue its traditional production based on the use of the most modern and efficient machinery and the best technologies currently available in the sector, from thawing to syringing, churning to cooking, all factors that have ultimately improved the already high quality of the products.

Much of the credit for the quality of Radice products is also due to the long experience, focus and professionalism of the people that work here, who have all been working in the food sector for many years. The company’s focus on its products is also reflected in the fact that the frozen raw materials are purchased from major, prestigious South American producers, while the fresh raw materials from European slaughterhouses that strictly comply with the new health and safety standards of the European Union. In the relevant market in Italy, competition is represented by many producers, only a few of which, however, can boast a genuine range of gastronomic specialities (over forty) made from veal, turkey, pork, chicken and beef like those offered by Alimentari Radice S.r.l., specialities that vary from roast beef to cooked beef tongue (of which the company is the leader in Italy) to veal nervetti and head, to roast turkey and veal, to galantine of truffled veal, to all products stuffed with egg and vegetables, etc. The entire production is managed by a central computer connected to all machines, which has the dual advantage of being able to manage operations from a single point and always checking temperatures,cooking times and storage with video controls, graphic and historical reports. Alimentari Radice S.r.l. Was one of the first food producers to recognise and adopt European regulation 155/97 on health and safety principles of food companies (HACCP).