Dal Colle Spa Industria Dolciaria

Our history began in 1896, when Egidio Dal Colle opened a family-run confectionery business at Cellore d'Illasi. He adopted a strategy unusual for the confectionery sector, which was to prove very successful in the following years: to use Sourdough in his products.Thanks to this inspired idea, Egidio - nicknamed the "yeast wizard"- was awarded the gold medal for the best bread-making at the Milan City Fair in 1925. This coveted prize helped to establish the Dal Colle name in the sector and encouraged the founder to teach all the secrets of his trade to his son Ettore, who took over the reins of the business and decided to expand his father's premises and add pandoro and panettone to the product assortment.It was in the Seventies, when the third generation took over the running of the business, that the small family concern at Cellore d'Illasi was transformed into an industrial outfit, with a dramatic change in size. In fact, Egidio - grandson of the founder of the same name and the company's current chairman - decided to expand the premises and purchase land at Colognola ai Colli, near the Milan-Venice motorway, for the construction of the new production plant, where Industria Dolciaria Dal Colle is still based today.The company's success has now reached the fourth generation, with Beatrice and Alvise Dal Colle. Over the years, the business has grown into a dynamic group on the oven-baked confectionery market with a vast range of Permanent and Seasonal products.The seasonal products (Pandoro, Panettone and Colomba) constitute a separate market from the permanent range, since their association with specific times of year means that they are not interchangeable with other articles from the point of view of demand. Over the years, the company has developed a large assortment of permanent products (Croissants, Cakes, Sponge Cakes).