Since 1932, a producer of food specialities for the food service business

In 1932, Romolo Barbieri, father of Rodolfo, established a firm of the same name that produced cured meats.

Over 40 types of mushroom delicacies: Prepared with the most advanced technologies following our chefs' recipes, Menù's mushrooms are fragrant and tasty, as if they had just been harvested.

In 1962, Robar started to work for the catering industry, and in 1972 it changed its name to Menù.

Gluten Free Menù: a careful selection of gluten-free products to offer excellent flavour without the worry.

We have been communicating regularly with our customers through the Menù Magazine for over 33 years: ideas, recipes, food trends and the latest news from Menù.

Production of the first speciality, Ragù Tutto, began during the wartime, in the 1940s. This was the forerunner of everything that followed.

Preservation evolution: the year 2016 say the introduction of Èmaremix, the first product of the Menù Evolution line. Tinned food as good as fresh, and a combination of top quality selected ingredients.

A cutting-edge production facility of over 40,000 sq.m, almost entirely rebuilt after the 2012 earthquake, and a warehouse capable of housing 30,000 pallets.