List of products by brand D'Amico

Luigi D'Amico - Award-winning Biscuits and Sweets Factory - Il Parrozzo

The Luigi D’Amico Company was built around the middle of the 19th century in the building on the corner of the current Corso Manthonè with Piazza G. Garibaldi, having as its object the trade of food and non-food products; among the first wines, grains in general and salted fish; among the latter the pitch for caulking boats, fishing nets and gunpowder.

All the goods necessary for what were then the only two important activities in Pescara: fishing and the Bourbon fortress with relative military departments. The son of this first Luigi, Biagio, continued the commercial activity, however, focusing mainly on food products, in particular the most sought-after ones (also starting imports) and leaving out non-food products.

Biagio's son, Luigi, after the end of the First World War, while retaining the commercial activity, began two new activities: the first of Public Exercise, with the opening of the Coffee Bar called "IL RITROVO DEL PARROZZO"; the second consisting in the production of a typical local dessert. It is worth dwelling on the latter.

From time immemorial, the peasants of Abruzzo made a semispherical-shaped bread with corn, baked in a wood-burning oven that they called Pane Rozzo. Luigi D'Amico had the idea of ​​making a confectionery transposition, reproducing the yellow of the maize with that of the eggs, keeping the hemispherical shape unchanged and using a coating of very fine chocolate to reproduce the dark of the scorching characteristic of cooking in a wood oven and , on the precise indication of Gabriele D'Annunzio, he called it PARROZZO.

The production activity of the Parrozzo was starting well and the product was starting to be present in various areas of Italy, when the Second World War hit with the destruction of the company headquarters and the consequent stop of the activity. The recovery was slow and very difficult; in 1954 Luigi D 'Amico died and his property passed to his daughter Teresa, assisted by Cav. Gennaro Di Matteo, right arm of his father and later of his husband Prof. Giuseppe Francini.

Towards the end of the seventies, with the entry into the company of Dr. Pierluigi Francini, son of Teresa D'Amico and Prof. Giuseppe Francini, a very modern line for packaging in a controlled atmosphere was created which allowed to bring the conservation del Parrozzo from one month to seven months, with the consequent possibility of extending the sale to many areas of central and northern Italy and also becoming known on the U.S., Canada and Australia markets.