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

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

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.

Over 20 types of artichoke specialities: perfect for all recipes, from pizzas and pastas to appetisers and side dishes. Nothing but fresh artichokes processed in season.

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

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.

Last but not least ... Over 40 dessert mixes, to bring a world of deliciousness to the table.

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

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