The history of Casa Radicci bears witness to our spontaneous inclination towards change, while remaining strongly anchored to the core values of the company philosophy and the Italian dairy tradition.
For this reason, our Research and Development department moves along multiple lines: new references and sensory experiences, ever-increasing quality, new collaborations and the constant search for additional markets to explore.
A challenging and rewarding challenge that embraces the increasingly complex universe of food, ranging from the most traditional requests to the most contemporary trends linked to the pursuit of well-being and pleasure.
Quality, for Casa Radicci, is also synonymous with food safety. In fact, every day we seek absolute healthiness and hygiene in every single product, through the application of a self-control system based on HACCP principles (risk analysis and control of critical points to prevent food contamination hazards).
Our plant in Lauriano, in the province of Turin, complies with the health and hygiene requirements set out in EC regulations 852 and 853 of 2004 and EC 2073 of 2005, and our self-control plan has been approved with the collaboration of the relevant ASL service. We also apply EC Regulation 178 of 2002 on food traceability, so that we can quickly withdraw the product from the market in the event of non-compliance.
The safety of our references is monitored through screening carried out at both internal and external laboratories: every year approximately 30,000 analyses are carried out on raw materials, approximately 5,800 to verify the sanitization of surfaces in production facilities and 2,000 to certify the quality of the finished product.
