THE ORIGINS
It was 1883 when Antonio Pascucci, the son of two weavers, decided to devote himself to trade, becoming a small manufacturer. He devoted himself to alimentary products, as on the 15th of July an agreement between Italy and England was made in order to ratify the freedom of trade and navigation between the two countries. Among the products he traded there was colonial raw coffee, which became his passion.
In 1935 Mario Pascucci, involved in the continuation of his father’s work, opened the first family shop in Monte Cerignone, with the management of his wife Domenica.
In the postwar period, Dino Pascucci, Mario’s brother, opened his own coffee bar in Monte Cerignone and installed the first espresso coffee machine. His specialties are coffee and sorbets.
THIS IS CUSTOM HEADING ELEMENT
In the Fifties Alberto Pascucci decided to industrialize the roasting process and installed the first production plant. In 1963 Alberto installed the indirect-fired coffee roaster in order for an homogeneous roasting operation in order to obtain espresso coffee.
In 1975 Caffè Pascucci gave itself up to espresso coffee, abandoning the food distribution and setting up the project “only top-quality coffee”. The extra bar mild blend was created from the union of natural Arabica and Robusta and Arabica washed coffee. Then, the golden blend, composed of sweet and aromatic coffee, innovated the taste of the espresso coffee.
In 1996 the Espresso School was established; it is a vocational training centre committed to espresso and coffee recipes.
The family company CIALDINO was born in 1998 and it plays an active role in the distribution and research of the coffee monodose pods sector.
THIS IS CUSTOM HEADING ELEMENT
In the Nineties the family decided to start up and repeat the experience gained in the coffee bar sector according to the traditional model, through design and research in order to promote the development of coffee stores showing the brand Pascucci.
In 2000 they inaugured the pilot centre CAFFÈ PASCUCCI SHOP: a single brand, replicable sales point.
In the same year, they also set up a project for a new plant intended to reach the best quality; the location is still the town of Monte Cerignone, because the climate keeps the raw coffee moisture stable. Later on, the Pascucci roasting system (with sound control) was patented.
In 2006 the Chamber of Commerce awarded a prize to Alberto Pascucci as he helped the family company to reach the winning post in terms of qualitative excellence.
EXCELLENCE AND HARMONY
Probably, the dream of every entrepreneur, executive and manager is to achieve his/her company excellence.
With total quality, efficiency and constant improvement, attaining this aim is quite difficult but not impossible. Achieving a complete harmony inside the company is certainly the “wish” to fulfil. The harmony of every individual is linked to many factors; an entrepreneur or a manager cannot turn a switch on in order to put it in the human soul.
Anyway, the entrepreneur has to feel the desire of a global harmony and convey this feeling, craving for it. He must promote and communicate it.
At Pascucci we know that promoting harmony and sowing its seeds at work is a good way to improve the human being and its actions.
At Pascucci we know that working with the utmost respect for human dignity and for the surrounding environment let us find again balance and cooperation until reaching the right harmony.
At Pascucci we promote a balanced relationship with farmers, as well as with our suppliers, our working staff and our customers, in order to drive them to work better and better.
We want you to be richer.
Matching two words like passion and work could seem a bit excessive, but how could you call that stream of feelings which draws each component of the family and the whole staff of Pascucci to work together in the best way and in every company sector? The link with coffee and its brand name is the real motivation for Pascucci, the biggest spur to search for excellence.
Passion, enthusiasm, wish to improve: the Pascucci gift for every operator.
At Pascucci we learnt the existence of two work methods: work well or work well with passion.
We know that the result of these two work methods is not really the same.
Spreading this sensitiveness among all operators is not an easy thing.
But the human resources of Pascucci are the real company treasure.
This is what we trade together with coffee.
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