a symbol of taste, innovation and tradition for over 60 years.
Story
A TRADITION
A MILE LONG
1950s
After the war, great-grandmother Corinna opened a small grocery store and bakery in Altopascio, along with her brother Mario. Thus was born the Buralli Brothers' bakery, where they made Altopascio bread, which soon became known beyond Tuscany. One day, a customer came from Genoa to buy it: from there, a journey began that would bring that bread to tables across Italy.
1980s
The Buralli bakery was now one of the largest and most technologically advanced in Italy. Bread from Altopascio reached tables throughout the North every day, even as far as Rome. During that period of heyday, Barilla arrived with a significant proposition: the Buralli family decided to sell, and Felice Del Carlo, Corinna's son and the company's CEO, led the negotiations to completion. After the sale, Felice continued to innovate.
Together with his brothers Amos and Tullio, he founded Toscopan, also in Altopascio: a company dedicated to fresh bread, which in the early 2000s revolutionized the European market by launching pre-baked ciabatta bread in a modified atmosphere—a visionary intuition that changed the way bread was produced and preserved.
LOREM IPSUM
LOREM IPSUM
LOREM IPSUM
LOREM IPSUM
1990s
Innovation has always been in the family's DNA. In the 1990s, the passion was passed on to the younger generations: Edoardo's mother and aunt, with the help of his father, founded first an organic products company, then a gluten-free one. In fifteen years, that project has grown into one of the leading Italian companies in the sector: NUTRIFREE, today co-leader in the gluten-free market.
For four generations, the Del Carlo Giusti family has carried on the same vision: innovating while remaining true to its origins. MIGLIO was born from this spirit—from an evolving tradition, from a past transforming into the future, without ever ceasing to smell of bread.