Our History

The history of Grande Impero begins almost a century ago. It was 1934 when Giovanni Fancello, a wheat merchant, moved to Rome from Sardinia, more precisely from Dorgali (NU) and arrived in the capital, diversified his activity and so from wheat to flour, and then to bread, the step was short: it was his son, Taddeo, to condense first the passion for wheat and flour in the activity of baking, a passion that has passed down in turn to his son Stefano.

The story of the Fancello family revolves around the world of bakery, Stefano was born and grows between the dough, the sourdough and the “mattere” where the bread rests, before becoming that fragrant and fragrant food that every day enriches the table of Italians.
At the end of the eighties Stefano involved Antonella Rizzato, a fundamental person for her life in the management of her parents’ entrepreneurial activity.
Together they will start their own business, thus starting a new entrepreneurial path.

The affirmation of  Grande Impero is due to the creative and entrepreneurial spirit of Antonella Rizzato, who, strong of the support of her mother Wanda Camiglieri, capable and strongly determined woman, in 2007 he registered the Grande Impero brand and defined the new entrepreneurial vision that we still find today at the foundation of the company.

Antonella Rizzato, meanwhile, in parallel with her engagement with Grande Impero, gained important experience in the field of business organization, carrying out studies in the field of communication and training. In 2013 he takes the reins of the project and in a short time guides him towards that great and established reality that is today.

Rizzato brings innovative ideas, first of all that of affixing a paper sticker on Grande Impero bread that distinguishes it from all the other products on the market. It introduces new references until arriving – in 2022 – with nine portfolio references.

Meanwhile, it expanded its distribution to the regions of Tuscany, Marche, Umbria (2018) and Abruzzo (2022) inaugurating new production sites. It implements wide-ranging actions and cannot miss a logo makeover and an experiential tour (2016). Alongside major Italian events, it provides specific advice in the field of communication, as well as introducing professionals in the strategic roles of the company.

The results are not slow to arrive: from 2016 to 2021 the company records every year an average increase of volumes equal to 30%. 

To the managerial vision given by Antonella Rizzato, the knowledge and competence in the field of artisanal production of Stefano Fancello is harmoniously linked, and it is with this perfect balance that today a perfect synthesis is achieved between ancient flavors, constant research and innovation that, together with sacrifice, respect and ethics that all the collaborators put in every phase of production, make Grande Impero a “real bread”, artisan, inimitable, the first bread with natural leavening with the seal, of sourdough, as they wanted to certify in February 2019 the Universities of Bolzano and Bari.