Travaglini
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Arnaldo Travaglini was born in Milan on January 1, 1917.
From an early age, he became familiar with the food sector, being the son of a baker.
After becoming an Industrial Expert, he met Lidia Gianotti, whom he married in 1945, at the end of his military service in Arma di Taggia (Liguria).
This experience greatly shaped Arnaldo’s character; he distinguished himself for his skills and strength and was awarded the title of non-commissioned officer of the Alpine Troops.
Given the post-war historical context and the great demand for food, Arnaldo had the brilliant idea of industrializing a process that had always been very niche and predominantly artisanal: the drying and curing of cured meats.
In 1947, Arnaldo and Lidia opened their first small office in the heart of Milan, and just three years later, in 1950, with the business well underway, they purchased land in Cinisello Balsamo, where Travaglini S.p.A. still stands today.
1947 was also a significant year for the couple on a personal level, as their first son, Roberto, was born, followed four years later by their second son, Paolo.
From the very beginning, the company set itself the goal of developing cutting-edge products for the design, construction, and monitoring of air conditioning systems for drying, smoking, curing, and preserving salami, soon expanding to include raw hams.
The post-war reconstruction period that impacted the Italian food industry facilitated the company’s growth, allowing it to expand its market both in Italy and abroad. Between 1957 and 1965, Travaglini first entered neighboring countries such as France, Switzerland, Austria, and the former Yugoslavia, and later expanded into Spain and Greece.
1965 was a pivotal year for Travaglini S.p.A., as Arnaldo passed away prematurely.
Lidia was devastated by this loss, but from this great sorrow, she found the strength and courage to carry on the company while balancing her professional life and raising her children.
Many, believing that a woman alone could not successfully manage a company, suggested she sell it. However, being a tenacious and forward-thinking woman, she always refused.
She was supported in the company by her brother, Luciano Gianotti, a charismatic and determined individual.
Years passed, Roberto and Paolo grew up, and the company evolved into Travaglini Arnaldo, managed by Lidia, Roberto, and Paolo Travaglini.
During the 1970s and 1980s, the company continued its expansion into new international markets, including Canada, the United States, South America, Australia, Russia, and other Eastern European countries.
This internationalization required the company to establish a dense network of collaborations with foreign agencies.
Significant internal changes also took place:
• The workshop had to meet an increasingly high demand for systems, leading to an expansion of personnel and expertise.
• The commercial network grew exponentially, necessitating the creation of a dedicated sales office.
• The nature of customer requests evolved: whereas in the past, individual units were supplied, now entire departments were being designed. To meet this demand, the technical and design offices were significantly strengthened and relocated to the new third floor of the company building.
• Competition began to grow and strengthen, prompting Travaglini to differentiate itself by offering clients not only technical assistance but also technological support to help solve the most complex production challenges.
The transformation of society and the advent of new technologies brought further changes to the company’s mentality and organization. The transition from the typewriter to advanced computers brought both advantages and challenges.
The 1990s marked the company’s first interactions with China, which culminated in the following decade with the creation of Travaglini Shanghai.
Continuous research and increasingly advanced technical innovations in the food industry allowed Travaglini to introduce a wide range of systems into the global market, meeting the needs of its clients.
Today, with the third generation at the helm, Travaglini is proudly the leading company in designing and manufacturing systems not only for the maturation of cured meats and raw hams but also for cheese and seafood products.
Travaglini S.p.A.
Via Dei Lavoratori, 50. Cinisello Balsamo. 20092 (MI). Italia - Tel. +39 02 660972 - Fax +39 0266013999
Codice Fiscale: 00804380152 - Partita I.V.A.: 00694480963 - Codice ISO: IT00694480963 - R.I. di Milano: 00804380152 - R.E.A.: 397576 - Cap. sociale: € 1.640.000 i.v.
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YEARS OF
ACTIVITY
IN THE SECTOR
YEARS OF TECHNOLOGICAL
CONSULTING
FAMILY
ONLY:
TRAVAGLINI
Since 1950, our history has been made of passion, innovation and growth. From a small company in Milan to a leader in food industry plants.
Since 1950, our history has been made of passion, innovation and growth. From a small company in Milan to a leader in food industry plants.
TECHNIQUE
The best technical solutions for the construction of food production plants.
TECHNOLOGY
The broadest experience and expertise in food production processes.