Thinking of certifying and tracing the supply chain.
It is a philosophy that is only suitable for a modern consumer market who wants to know as much as possible about the food product.
It has taken many decades and many dramatic food catastrophes that have shocked the world.
There is still a lot to do, but today this philosophy of transparency is starting to materialize on the food supply chains around the world.
A cultural revolution that has led to a devastating impact in breaking down old concepts of massive production present in the industrial organization. Long and in many cases still unfinished processes.
Among the Italian standard bearers of this incredible revolution is Coppini Arte Olearia.
It all started back in 1985, an ice age made for food.
It is said that from a simple provocation by a buyer to Mr. Coppini, then a small oil entrepreneur, that is: “Parma is not a city of oil to be proudly mentioned on the label” has brought even more the desire to emphasize the origin. The desire to certify and trace the supply chain was born and a few years later on each bottle of extra virgin olive oil, a real identity card will be placed, a certification of product excellence, a hymn to transparency.
A historical passage of the company forerunner of an initially anti-economic need that will become a significant moment for the whole Italian market.
The DNA of the company is made up of simple and rustic stories, it is already strongly perceived by the trees of the foundation.
We are in the early forties. World War II is about to begin. Difficult to bring home the loaf in that time of terror.
Amèrico Coppini was a master cheese maker but was destined for greater things. His grandfather in Pistoia produced extra virgin olive oil and Amèrico inside himself, nourished the need to rejoin his roots. He wanted to revive an activity so full of deep bonds and full of passion.
On his bicycle he fixes two wooden crates, inside the samples of his precious oil. Thus Amèrico, riding his two-wheelers "with muscle propulsion", brought the scent and richness of extra virgin olive oil where it was not even used. That of Oliandolo was a vocation for Amèrico. They called him "the oil missionary" when he traveled with his bicycle to make the real extra virgin olive oil known, teaching how to taste it. Amèrico and Anita had already understood, well ahead of their time, the importance of culture infood and wine; "Knowledge first of all" in order to appreciate the characteristics of a product.
In 1946 here is the first stone: the wife Anita founded the Coppini Arte Olearia.
The company evolves at an intense pace with an eye to marketing communication thanks to the entry of his son Ernesto at the age of eighteen, who will launch the Olio Perla corporate brand.
The seasons chase each other. In the seventies the company experienced a new expansion. And with her also the Coppini family. The birth of Paolo, Matteo, Francesco and Pier Luigi brings a soft breath of joy and in the air there is already the scent of a future made of continuity and fidelity to the vocation by oiling it.
But the philosophy will remain strongly the same.
The spirit of getting on Americo's bicycle and being an oil missionary has remained strongly intact to this day. The “door to door” culture of extra virgin olive oil in full respect of food and wine. And Coppini has never stopped pedaling, as it was on the first day over seventy years ago. A strong internationalization in the last 10 years thanks to the Coppini family now in its fourth generation with the sons of Francesco or Matteo, Pier Luigi, Francesco and Paolo.
The enthusiasm to scale new markets even when many successful heights have been reached
New challenges for the Coppini bike. Two wheels, capable of reaching the Everest base at 5050 meters of the CNR pyramid carrying a small olive tree as a tribute to those who make research, passion and innovation in the DNA of their lives.
🇮🇹 😍
I love the aceitunas… ¿Y ustedes? 😍