STORIA

HISTORY

It was 1898 and in a small craft laboratory Alfredo Cavazza was cooking the best quince apples to make delicious delights... The recipes were simple and original and the ingredients, picked fully ripe in the generous countryside of Emilia, were naturally genuine. Like the good and genuine foods produced today in the headquarters-workshop of Vignola, a small town between Modena and Bologna, better known as Cherry Town.