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

Pasta chooses Menù: over 100 sauces and condiments for tomato, meat, fish, vegetable and mushroom based pasta dishes.

The many certifications obtained demonstrate the priority given by Menù to the quality of its production process and to food safety: UNI EN ISO 9002, UNI EN ISO 9001:2000, UNI EN ISO 22000:2005, UNI EN ISO 9001:2008. Menù's technicians work hard to ensure first-rate product controls and safe food preservation.

In 1932, Romolo Barbieri, father of Rodolfo, founded ROBAR, a firm that produced cured meats.

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.

In summer, Menù becomes a world of tomatoes, in which freshly harvested tomatoes are processed 24/7.  Menù selects only 100% Italian tomatoes and then transforms them into products that turn a simple dish into a culinary masterpiece.

In terms of care, attention and cooking methods, the production cycle is nothing more than the normal workings of a traditional family kitchen.

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

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.