Our Story

Vincenzo Emanueli

Founder

“In a period in which beet sugar dominated the market in Italy, we assisted to recreate the local honey culture”.

Born in 1936 in a marked period by agricultural industrialization, Vincenzo Emanueli’s childhood was interrupted by a period of war. By the age of 14, he is a welder with a green thumb inherited from his father and grandfather. Some of his footprints are in the form of still active orchards he planted, grafted, and guided, activities he paired to raising birds, rabbits, and hunting dogs. The genius and experience of Vincenzo in welding made possible the design and manufacture of every piece of equipment that the beekeeping company operates today. These facts led to the creation of a distinctive system for the management of hives respectful of bees and the establishment of the company brand. Above all Mariuccia Zappa, who financed Vincenzo’s first steps as an entrepreneur, became his faithful companion. With the birth of his son Francesco Emanueli, the tradition of quality local honey continues to flourish even today.

Francesco Emanueli

CEO

“We aim to present honey wholely in the context of small-scale farming that adheres to socio-ecological values for a renewed connection with the natural environment.”

Francesco Emanueli has been involved in observing the environment and the landscape since his childhood; managing beehives alongside his father greatly influenced his future. In Roccolo di Grintorto, the family farm managed with an agroecological approach, Francesco took the opportunity to innovate on the basis of tradition. By sharing through practice, he aims to instill interest in ecological processes. He is convinced that promoting familiarity with the values ​​of horticulture can help to make sustainable choices and to face the reality related to nutrition through alternative modes of interaction. Francesco’s motivations are also associated with the perception of taste, but it is the quality of the interactions that he finds most rewarding. From the beginning of his career and until today, he continues to inspire new generations of customers who avidly use his honey, both creatively and in daily wellness rituals.

Isabel Marin

Food ecology and art mediator

Isabel Marin’s research focuses on the role of natural functional ingredients in terms of health and well-being. Her work highlights the values and benefits of these products, providing all parties with a new and real perception of quality. In the opportunity to collaborate with the Emanuelis, she values and communicates in ways that positively influence the mentality of both producers and consumers. Her field of work is represented by multisensory aesthetics applied to natural products and services. Her key is to keep track of the company’s history and create opportunities for deep learning.