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Sabelli Casei cio - Mozzarelle, Burrate, Stracciatelle, Rico e e Formaggi freschi, Scamorze e Cacio e

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The Identity

The essence

The essence

Tradition, authenticity and innovation are the cornerstones of the Sabelli philosophy. A long-established company in which the original craftsmanship spirit is still alive, inspired by the values of quality and authenticity.

The family imprint has always characterized the company, which has involved every member since the birth of its founder Archimede, bringing with him the tradition, passion, and teachings of his father. Innate values led him to forge important friendships with workers and farmers, to give value not only to the product but also to its manufacture and the constant search for innovation and quality.

Archimede Sabelli
Archimede is a man in love with his work, who saw his passion as a disease from which he chose not to recover. From Archimede’s book
With milk in the veins

With milk in the veins

History of the company and its founder

Archimede Sabelli, founder of the famous dairy that bears his name and that originated from the workshop opened by his father in 1921, tells the story of his company and how it has been deeply interwoven with his life.

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The technique

The technique

The Sabelli Group is a well-established business with a constant eye on development. They exclusive technology and a production system of excellence are adopted at all four of its production sites. The focus is always on total product quality: from the choice of raw materials to investments in technological innovation.

Manual skills in the manufacture of products have always been a fixed point for Archimede, which, despite the machinery that has allowed the company to expand over time, has never been lacking. He learned from his father that intuition, observation, and the feel of the dough count more than the results of mechanical processing.

Sabelli products are made exclusively from 100% Italian milk and with the addition of milk enzymes that enhance the flavour, giving the product unique organoleptic characteristics, faithful to the artisan method of the past. For this reason, Sabelli products give the end consumer an authentic taste experience, rich in flavour, typical of the mozzarella "of yesteryear" .

The expansion of the Sabelli Group has made it necessary to standardise products, but quality and attention to the product have always remained the cornerstones of a company that has made the history of a market.

The technique
The technique

The Story

1921

In 1921, Nicolangelo Sabelli put down roots in what would, some 50 years later, become one of Italy's most important companies. It was a small workshop in Bojano that allowed Archimedes to be born immersed in a culture that he would carry with him for the rest of his life.

The tragic consequences of the war meant that Archimedes had to adapt, but nothing could replace his vocation and he soon returned to work in a cheese factory.

1950
1978

In 1967 Sabelli found its permanent home in Ascoli Piceno, in the Marche region of Italy. The company was one of the first exporters of a product to which, however, no one was accustomed. The economic boom and the emigration of workers from the south in search of work allowed the company to expand and to make its passion known worldwide.

In 1985, Sabelli Distribuzione was founded, allowing Sabelli's customers to expand from small buyers to wholesale distribution, giving rise to what is now an established business: the Sabelli Group.

1985
1999

In those years, several acquisitions have made this company great: Sa.Ca in 1999, O'Hara in 2010, Trevisanalat and Ekolat in 2016, and Caseificio Val D'Aveto in 2018. This is how the Sabelli Group still tells the story of an extraordinary man, who turned his passion into reality.

1921

Nel 1921, Nicolangelo Sabelli affondò le radici in quella che, dopo circa 50 anni, sarebbe diventata una fra le aziende più importanti d’Italia. Un piccolo laboratorio a Bojano, che permise ad Archimede di nascere immerso in una cultura che si porterà dietro per tutta la vita.

1950

The tragic consequences of the war meant that Archimedes had to adapt, but nothing could replace his vocation and he soon returned to work in a cheese factory.

1978

Nel 1967 la Sabelli trovò la sua sede definitiva ad Ascoli Piceno, nelle Marche. L’azienda fu fra i primi esportatori di un prodotto a cui, però, nessuno era abituato. Il boom economico e l’emigrazione dal sud di operai in cerca di lavoro permisero all’azienda di espandersi e di far conoscere a tutto il mondo la propria passione.

1985

In 1985, Sabelli Distribuzione was founded, allowing Sabelli's customers to expand from small buyers to wholesale distribution, giving rise to what is now an established business: the Sabelli Group.

1999

In those years, several acquisitions have made this company great: Sa.Ca in 1999, O'Hara in 2010, Trevisanalat and Ekolat in 2016, and Caseificio Val D'Aveto in 2018. This is how the Sabelli Group still tells the story of an extraordinary man, who turned his passion into reality.

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