PASCUCCI COFFEE

It was 1883 when Antonio Pascucci, son of weavers, decided to devote himself to commerce, becoming an "industrial man". He will devote himself to the food trade, convinced of the fact that, on 15 July, the agreement between Italy and England will be signed which establishes the freedom of trade and navigation between the two countries. Among the foods traded, the colonials and above all raw coffees become his passion.

In 1935 Mario Pascucci, dedicated to continuing the work started by his father, opened the first family shop in Monte Cerignone, managed by his wife Domenica.
It was the post-war period when Dino Pascucci, Mario's brother, opened his own café in Monte Cerignone and installed the first espresso machine, his specialties being coffee and sorbets.

In the fifties Alberto Pascucci decided to industrialize roasting and installed the first production plant. In 1963 Alberto installed the indirect fire roaster for a homogeneous roasting for the espresso.

In 1975, Caffè Pascucci dedicated itself exclusively to espresso, food distribution was abandoned to start the "only quality coffee" project. The extra bar mild blend was born, combining washed Arabica with natural Arabica and Robusta. Following is the golden blend that renews the taste of espresso. Sweet and more aromatic coffees make it up.

In 2000, the CAFFÈ PASCUCCI SHOP pilot centre, a replicable single-brand sales point, was inaugurated and the project for a new factory was launched, aimed at achieving the best quality. The location is still Monte Cerignone because the climate stabilizes the humidity in green coffees. The Pascucci roasting system (with sound management) will later be patented. In 2006 Alberto Pascucci was awarded by the Chamber of Commerce for having led the family business to goals of excellence in quality.