Giovagnini’s story is rooted in Valtiberina, a border land between Umbria and Tuscany.
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Here, at the end of the nineteenth century, Attilio Giovagnini cultivated his vegetable garden and his vineyard: the quality of his products led him to open an inn serving wine and genuine food.
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The baton then passed to his son Gualtiero, who in the 1960s decided to expand the business, founding in 1969 at Palazzo Dotti, in the historic center of Sansepolcro, the first food preserves laboratory.
With passion and innovative spirit, Gualtiero and his wife Angela transformed ancient Umbrian and Tuscan recipes into artisanal preserves appreciated by more and more customers.
In the 1990s, his son Giovanni took over the family legacy, guiding the company towards structured growth. In 1997 the new headquarters in San Giustino was born, modern and functional, a starting point for making Giovagnini vegetables in oil known even beyond Italian borders.
Since 2009 our supply chain has been even shorter thanks to the Agricultural Company “Repubblica di Cospaia”, which allows us to directly control the cultivation of many raw materials.
Today Giovagnini is a reality that combines tradition and modern processes, keeping its artisanal soul intact: from the selection of vegetables to manual processing, everything is handled with the same attention as in the past.
