More than 50 years devoted to vegetable production and a focus on innovation: Valbona in a nutshell. Through the sales of 35 million jars annually, this company from Veneto (Lozzo Atestino, near Padova) exports the flavours and traditions of Italian food to 30 countries around the world. Innovation aimed at proposing new products is one of the main goals of the company. While remaining true to the historical recipes, which made the brand famous worldwide, its R&D department is constantly working on creating new products, capable of meeting not only the preferences of consumers, but also the requirements of new lifestyles. Over the past few years, this approach to innovation has helped Valbona produce great novelties in the food industry.

Preserving the freshness of Italy This is not just Valbona’s pay-off. It is the mission that adds value to its productions. From North to South through the Islands, the Italian territory features numerous crops (protected by guaranteed supply chains and certifications), which are the fruit of its diverse and unique landscapes. “Pitted Taggiasche olives in extra virgin olive oil”, “Borettane Onions in Balsamic Vinegar of Modena PGI”, “Spinoso Artichoke from Sardinia PDO”, “Capers from Pantelleria PGI”, “Red Onions from Tropea” PGI, “Pesto alla Genovese”, and “Sicilian Pesto” are just some of Valbona’s specialties: symbols of the territory and Italian cuisine.

Accenti, not the usual pickles With the launch of a new line of pickled products, Valbona has given new life to this great classic of Italian cuisine, creating a perfect combination with the ultimate Italian appetizer: cold cuts and cheese. The range consists of five items: “Onions in Chianti wine vinegar”, “Gherkins in apple cider vinegar”, “Peppers in red orange vinegar”, “Mixed Vegetables in Malvasia wine vinegar”, and “Julienne Vegetables in Cabernet wine vinegar”. The Accenti range stands out thanks to its elegant