Ten stories telling the culture of taste


2018 is coming to an end, Christmas is upon us and here at Cupiello we are happy to wish our readers happy holidays. During this year tried to tell about our commitment in the selection of natural ingredients and development of sustainable processes, and about our research for tastier, more digestible and longer friable products. Along this path we have published numerous stories, sometimes joyful, sometimes entertaining, sometimes attractive. We love telling the culture of taste day by


Cupiello training partner for IPE


A high education center such as the IPE (Institute for research and educational activities) based in the heart of the city of Naples offers young graduates a marketing-oriented training program.   Here at Cupiello we are glad to be amongst the sponsors participating in this training initiative. The Master aims to train young professionals with the marketing skills necessary for companies to compete in increasingly complex contexts. The new economy creates increasing challenges


New Cupiello vegan line, a lifestyle


Vegan, the new great trend of the third millennium. Not just a passing fad, but a real new lifestyle, which is spreading like wildfire, in terms of sensitivity and growth of consumers awareness. A way of life that is no longer related only to vegans, vegetarians, and lactose intolerant, but rather to a broader set of consumers: people looking for a greater and more balanced psychophysical well-being, that are learning to give more importance to the sustainability of the processes. The new


Retail Cash&Carry, now also with Fresh Sourdough MadreCupiello.


Cupiello's Retail Line is the ideal pastry for your Cash&Carry. Enriched by new products thanks to our Research and Development laboratories, the Retail Cash&Carry Line has its flagship in Madre Retail products. Our added value is the availability of products based on Fresh Sourdough MadreCupiello also for the Cash & Carry, made even more desirable thanks to the light and communicative design of the new packages. In the Retail line, we find products such as the


Showtime at Sigep - 2018 Collection


You will find the new Cupiello's 2018 Collection at Sigep, from 20th to 24th January, (Fiera di Rimini, Hall B7 Stand 160). We are proud to introduce you the latest news for this just begun 2018, promising to bring many innovative products with a significant improvement of our offer for bars and restaurants.   Briosa - code 1B2424 The amazing brioche. Pride of the 2018 novelties, it is a delicate brioche with Fresh Sourdough MadreCupiello. Its captivating appearence makes


New Movida maxi-croissant is born


The new-born in Cupiello's MotherHouse:  Movida Croissant, the maxi croissant with Fresh Sourdough MadreCupiello. This croissant belongs to the Madre family (products made with fresh sourdough). Its big size, maxi, is one of its strengths,  perfectly fit  for the night-loving foodies; young people, and not only, that love to end their evenings with a tasty sweet  snack. It is perfect to be customized with the preferred fillings, thanks to dosers, sac à poche,


Veneziana, fresh sourdough recipe


Veneziana and Fresh Sourdough. With these two words we can sum up one of the most important current novelty of Cupiello. Frozen bakery is not just croissants with sourdough and chocolate muffins, it is now enriched with recipes enhancing Italian culinary tradition, an extraordinary heritage that in the case of our Veneziana finds its roots in Northern Italy.   Manufactured with soft brioche dough and refined with almonds glace, the Veneziana is a round delicacy,  light and


Sweet and savory croissant, hotel assortment.


Cupiello's hotel assortment covers breakfast, an essential moment for accomodation professionals. Hotel range is designed to satisfy the most demanding needs and preferences, spacing from sweet croissants, savoury croissants, vegan croissants, croissants with fresh sourdough, cakes, muffins, neapolitans and international specialties and a savoury line for continental breakfast lovers. If we have a look in detail at the offer of Cupiello's hotel assortment, we may find several product


New Fresh Sourdough Moonlight Croissant, beauty is never by accident


Some recipes, maybe we could say in life as well as in the kitchen, are born under a lucky star. This is probably the case of the Fresh Sourdough Moonlight Croissant, now finally available in the windows of the main coffee bars, recognizable thanks to the special product tag present inside each cardboard. The Moonlight Croissant, code 2385, is a croissant recipe produced in the Cupiello's MotherHouse made with our special fresh sourdough (have a look at the natural leavening process


Merry Christmas and happy new year


Fresystem this year decided to donate to the "Santobono-Pausilipon Foundation" the amount usually earmarked for the traditional Christmas' gifts. The Foundation Santobono-Pausilipon resumes the values, the spirit and work of the founder of the first Hospital for children in Italy: Duchess Teresa Filangieri Fieschi Ravaschieri, who in 1918 built in Naples, in Via Riviera di Chiaia, a health facility exclusively intended for childhood.   The mission of the Foundation


Cupiello's 2017 novelties


2017 brings tasty news in Cupiello's Mother House. News we will firstly introduce, starting from Saturday, January 21th, at Sigep Ab-Tech 2017, the 5th INTERNATIONAL EXHIBITION OF TECHNOLOGIES AND PRODUCTS FOR BAKERY, PASTRY AND CONFECTIONERY, in Rimini. We will be present in Hall B7 Stand 160, where you might have a dip in our news such as  the VeganCiok orange cake, which enriches the vegan range in line with new consumer trends.   Another novelty is the new


The Neapolis croissant meets with AmarenaFabbri.


The Neapolis croissant meets with AmarenaFabbri. A typical Neapolitan recipe is the secret of the custard and black cherry Neapolis croissant, code 1R2399, (find it in the catalog), which brings all the flavor of the Neapolitan tradition. Among Cupiello's news in 2017, the Neapolis croissant meets with AmarenaFabbri, and the new custard and black cherry filling is really a  triumph of tenderness and flavor. The importance of the ingredients, that as always make of a good


Moonlight Neapolis Croissant seduces everybody


Let the magic of the Neapolis Moonlight Croissant enthrall you! Exceptionally tasty but also beautiful to see. From the Cupiello's Research and Development laboratories, the Moonlight Croissant, code 1R2385, is one of the main Cupiello's novelties for 2017. A croissant with an unique appearance, two-colors soft brioche dough made with our great fresh sourdough, filled with a delicate white chocolate cream and refined with moon shaped sugars to enhance it even further and make it


Our Vegan Croissants certified VeganOK


In line with the consumers’ new needs we have imagined and realized the Cupiello's Vegan  line. The growing attention to a careful ingredients’ selection and the use of strictly sustainable packaging is not only the answer to a renewed sensitivity of consumers on these issues, but it is also and above all an ethical choice that allows us to imagine a more sustainable future, contributing, even in a small way, to build it. Since 2017 our successful Vegan and Vegan


MADRENATURA CUPIELLO the latest development, All Natural Ingredients


With Cupiello Madrenatura, pastry enters a new era, made with gentle care and love for nature. A whole range of frozen fine pastry  that tells the story of timeless flavours where the love for tradition meets the most surprising technology, produced using Only Natural Ingredients, such as wholemeal spelt flour, extra virgin olive oil, butter and free-cage hen eggs. No preservatives, colorings, additives or artificial flavourings. MADRENATURA is produced with


Innovation, taste, sustainability Linea Madre Vegan


The Vegan Madre range of products  is an extraordinary innovation. The real success is the idea of ​​lightness related to the concept of sustainable food, which is becoming a conscious habit for a growing number of consumers. Sustainability which is granted by Cupiello's Fresh Sourdough used in the dough (click to find out more), obtained thanks to our 36 hours slow and natural leavening process. Thanks to this  daily miracle, the croissants are tastier, with higher


A dip in the new (2016)


We never stop… The Research & Development Laboratories of our Casa MadreCupiello constantly work to bring forth new products. At the base of each new development of product there is a careful selection of the ingredients to use, always accompanied by a keen eye on sustainability and taste.     Great launches have characterized the beginning of this 2016. The Mini All Butter Croissant, tasty tidbit of just 22 grams, the Hazelnut King Madre Croissant, with


Discover Pellecchiella variety


At Cupiello we have a clear goal: seeking only ingredients of the highest quality, natural and secure.     The careful selection of all raw materials brings us closer to the consumers: “eating healthy means to raise and improve the quality of our life”, this is what we keep always in mind in all decisions along the production chain.   One example:  all our Croissants and Muffins filled with Apricot Jam. Not a simple apricot preparation of


The new Neapolis croissant


The new Neapolis croissant: softer and nicer. thanks to our Research & Development laboratories, constantly at work to improve the technical preparation of our croissants, here is the new Neapolis croissant, with more butter in the brioche dough and finished with crystal sugar.   Neapolis Croissant Custrad and Amarena Cherry, code 2348 (find it in “Products” section) is just one of the wide range of products made with our exclusive Fresh Sourdough


Cupiello's tips for your bar


What can help to increase the average value of receipts? Here is a short list of tips to improve sales performance within your coffee bar.   OFFER DIVERSIFICATION. Knowing the proper rotation of products, being up to date and experiment, all this allows you to optimize the display of the products on the shelves and windows: let’s suppose a muffin, declined in a dozen flavors, three of which have a much higher turnover rate than the others. Now, if you take away all the


Cupiello supports the University of Gastronomic Sciences in Pollenzo.


Cupiello is a proud supporting member of the University of Gastronomic Sciences in Pollenzo. The University of Gastronomic Sciences, founded in 2004 by the international non-profit association Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna, is a ministerially recognized, private non-profit institution supported by many companies of the food sector.  Cupiello actively participates  in the life of the University,  by supporting


Discover our Youtube channel


Here at Cupiello we love communicating through pictures and videos, look at them to find out our passion for taste. On our YouTube channel you will find some clips dedicated to the constant hard work and total abnegation at Cupiello's Motherhouse. Like “MadreCupiello Fresh Sourdough” video,  completely dedicated the daily miracle of our exclusive Cupiello’s Fresh Sourdough process  and its outstanding advantages in terms of taste, digestibility and


Art at Cocktail Bar of Capodichino Airport


Parties are also a time for surprise, that Cupiello, leader in the production of sweets and savory products, every day renews, with its many specialties, from croissants to muffins to all baked goods for the good Italian breakfast, goingfrom the lunch break until serving an aperitif and dessert. This is the leitmotiv that has taken shape in a work of art created for the company by Carla Viparelli, that simply represents, in an artistic manner, their excellence, the result of high-quality


Natural yeast croissants


The natural leavening is obtained using only fresh sourdough Cupiello guarded and refreshed in our Cupiello's Mother House.   The advantages can be summarized in three adjectives: tastier croissants, more digestible and longer friable. As certified by accurate scientific studies conducted at the University of Naples by prof. Danilo Ercolini, professor of microbiology, and prof. Rosario Cuomo, associate professor of gastroenterology. Furthermore the Madrecupiello yeast has a


A new finishing for the Hazelnut Croissant


Innovation, Research and Development at complete disposal of taste. This is the mission of Cupiello's Mother House, where every day we test new ingredients and search for recipes improvements. The All Butter (22%) Hazelnut Croissant is not an exception, and today it comes out with a precious new finishing, enriching its flavor and appearance. The Hazelnut Croissant, code 2171N, with a new shiny surface (free-eggs) enriched with chocolate flakes. The All Butter Line has a new


In any DolceMele there is a half an apple.


In any DolceMele there is a half an apple. A Half Italian apple grown in the Community of the Val di Non. The Val di Non is a valley in Trentino, situated in the northwestern part of the province of Trento, where apples have been cultivating since the 19th  century with passion and dedication. These Italian apples are the symbol of this generous land, proud of its rich and untouched nature. The DolceMele Cupiello, 1F4159 code, with all the purity, authenticity and perfection of


Pellecchiella Apricot from Vesuvius and Fresh Sourdough


Madrenatura Apricot Croissant: the perfect union of the apricot from Vesuvius and the fresh sourdough MadreCupiello. The apricot, mainly "Pellecchiella" variety, is grown on the Vesuvius slopes, result of an ancient land, rich in minerals. Just a new addition to all the others natural ingredients already used in our Cupiello’s Motherhouse, because we believe that the origin and tradition of all raw materials is something worth to be preserved and valorized. Linea


Frozen Bakery


Frozen bakery products supplier uk Cupiello is the Food Service brand of FRESYSTEM spa, Italian Market leader in the production of sweet and savoury deep-frozen bakery products for Italy, Uk and all over Europe.   Fresh Sourdough pastries Our production strongly counts on natural yeast preparation knowledge: fresh sourdough recipes, as verified by scientific studies, makes croissants dough, muffins and pastries tastier, more digestible and longer friable. Natural yeast




A completely new All Butter (28%) Madre Line of products enriched with our special Fresh Sourdough. A unique line of products in the world, thanks to the perfect and exclusive combination of Butter (28%) and our Fresh Sourdough MadreCupiello, for tastier, more digestible and longer fresh products.    The All Butter Madre range includes: 3 classic size straight croissants (plain, apricot and hazelnut), 4 hotel size croissants and 4 maxi size croissants (plain, cream,


MadreNatura, only natural ingredients


How our relationship with food has changed? It has significantly developed over the years. In the 50's food has mostly represented a form of nourishment. In the '70s, on the basis of the great youth movements, food has become a mean to assert individual freedom. In the 90's food has turned to a way to stay together, to know each other and share experiences. In 2000, food becomes the driving force to learn about new cultures and to discover an increasingly globalized


The most complete offer for Muffins


The Muffins’ offer at Cupiello's Motherhouse stands out for variety as well as quality. A wide range of products, spacing in terms of size between 25 and 110 grams, extrafilled and with  precious finishings and - in deference to our production standards - with more and more genuine ingredients. Thanks to the  careful selection of all raw material we meet the requirements of our consumers, more and more sensitive about the issues of good nutrition: eating healthier


Cupiello Mother Yeast in the ingredients list!


Finally Cupiello Fresh Mother Yeast gets in the ingredients list. Mother yeast preparation is our strength and pride at Cupiello. 36h of natural leavening represent the miracle that happens every day. MadreCupiello natural yeast are 100% preferred, because 4 hours after the digestion they cause less addominal and gastric pains than the ones prepared with brewer's yeast. Madrenatura croissant ingredients: Wheat flour; Butter (27%); Natural Mother Yeast (17%); Spelt flour


BuonSenso Croissant


A croissant Mother Vegan was not enough for us. Despite being a croissant that does not contain eggs nor milk. But the new consumers needs are in constant transformation. To keep up with the highest food standards we have to do more. That's why we've created the croissant of the future. The BuonSenso croissant. The peculiarity of the BuonSenso croissant are really extraordinary. There is a 30% reduction of fats and 50% of sugar in the Empty version (code 1R2351) and -30% fats


Neapolis, neapolitan tradition


All the flavor of the Neapolitan tradition in a brioche croissant with custard and black cherry. From the tradition of a magical and mysterious land, built on the tears of an abandoned siren, Partenope, protected by a castle built on an egg, guarded by the huge shoulders of the "murderous" Vesuvius, Neapolis has born.     The great Neapolitan gastronomic tradition meets the force of MadreCupiello natural yeast, an ingredient that increases croissants


A map of Linea Madre


Linea Madre is Natural Yeast MadreCupiello. Madre stands for more good croissants, more digestible and longer friable. The natural yeast ennobles other ingredients generating Madre line gammas. Today Cupiello Madre line offers a wide selection to satisfy the needs of all consumers, even the most demanding. When the natural fresh yeast meets 100% natural ingredients it is the birth of Madrenatura. By creating with margarine or butter we generate Madre Margarine, Madre Butter, or if you


Active carbons croissant is born


The active carbons croissant is born at Cupiello's. Refined with buckwheat, the active carbons croissant is the result of natural yeast Cupiello mixed to the vegetable carbon, whose properties have been rediscovered in the last months by consumers from all latitudes. The lightness and digestibility are the winning features of this new product, helping to regulate the intestinal process.   The active carbons croissant is one of the main innovations by Cupiello in


Paffutella has a hazelnut heart


Gran Paffutella got a hazelnut heart. One more surprise in 2016 by Cupiello, Paffutella enriches the Viennoiserie line, already full of gastronomic wonders such as pain au chocolat, strudel, pacannolo and many more. But Paffutella has something more: born from Cupiello natural yeast it is tender pastry with a soft and intense heart of hazelnut cream, the mixture enriched with chocolate drops.   Every day at Cupiello's laboratories we work tirelessly in search of good taste.


Hazelnut King goes Madre


Hazelnut King enters Madre family. Hazelnut King is a two-colours Croissant, already listed in the "The Kings" line, with a weight of 89 grams in packs of 55 pieces. Cupiello's Research and Development laboratory is very pleased to announce this "royal" croissant is now produced by MadreCupiello natural yeast. This further ennobles its own characteristics, increasing goodness, digestibility and friability. The natural yeast cycle is a wonder that happens


Savoury multigrain croissant becomes beautiful


The Savoury multigrain croissant becomes beautiful. The savoury multigrain croissant, already present in the Cupiello catalog Puff Pastry line, Savouries family, has been enriched with new precious ingredients. It's the latest news from Cupiello's R&D laboratories, the savoury multigrain croissant gets a rich finishing, which includes oatmeal, sesame seeds, sunflower seeds and brown flax seeds. Ingredients added to the MadreCupiello natural leavening, a 36-hour process


Cupiello meets Pasquier


Cupiello meets Pasquier. Cupiello is Pasquier exclusive distributor for the Foodservice channel. We are proud to introduce Pasquier deliciousness in our catalogue. In less than 20 years Brioche Pasquier has become one of the major suppliers of Patisserie. From quality ingredients, Brioche Pasquier is producing authentic and traditional recipes. A new delicious world has come:  Discover Pasquier in our


Microscopes focused on SOURDOUGH Cupiello


Fresystem, an Italian company leader in the deep-frozen pastry and croissants, studies  its yeast, guarded for over 40 years in the " Mother House Cupiello." The study has been assigned and edited by Danilo Ercolini, Professor of Microbiology - Agriculture Department of the University of Naples Federico II. The aim of this study was to investigate the microbial ecology of the sourdough Cupiello, trace an "identity card" and learn more about the scientific reasons of the benefits and the


The typical brioche gets a new look, arrives Dolcefiore


In January 2015 Cupiello launched a new product designed to capture bar and business addresses. Dolcefiore is a dessert made with soft naturally leavened brioche dough with a rich filling of apricot or  hazelnut cream. This way the Company enriches the already wide range of cakes and pies portion with a product delicious and quick to serve. Dolcefiore is indeed for sale already cooked, frozen, always ready… just to thaw at room temperature & serve, perfect to be placed in the


Madrenatura range is enriched with two new products


To meet the demands of an end customer increasingly informed, Cupiello launches two new products: the Croissant with Cereals and Honey and Soffice Zucchini,  both belonging to the range Madrenatura. Madrenatura Cornetto with Cereals and Honey is made with barn eggs, wheat and spelt flours, stratified with 20% butter; it is filled with a delicious honey and refined with rolled oats and buckwheat grains. This croissant is a source of fiber and enriches the already rich “Active”


News 2015 Soffice


The savoury joins the top of the range Madrenatura with “Il Soffice”: Only to Thaw & Serve, made with zucchini, Grana Padano , extra virgin olive oil  and eggs, presented in an elegant flower shaped paper


Linea Madre Vegan Range


To meet the newest trends and the increasingly needs of the new costumers, Cupiello launches Linea Madre Vegan Range, with two new products for breakfast:  a Plain Croissant refined with cane sugar and an Apricot filled Croissant refined with sugar.  The distinguishing feature is the exclusive use of our fresh natural yeast MADRECUPIELLO (36hrs of Slow & Natural Leavening), generated and refreshed in our CASA MADRECUPIELLO for more delicious, easier to digest, friable longer


PAFFUTELLA, new in Cupiello's House


Paffutella with Hazelnut cream and Natural


Custard Treccia Madrenatura Cupiello selected by Sial Innovation 2014


The Salon International de l'Agroalimentaire (SIAL), is the largest food innovation observatory in the world, taking place in Paris, from 19 to 23 October 2014. This trade show is dedicated to the agri-food industry, food retail, and institutional and commercial catering. SIAL Innovation has been a key SIAL event for more than 10 years, a unique opportunity for deciphering consumer trends and innovations in the food markets worldwide. Cupiello presented Madrenatura Custard


Cupiello - taste culture


The new Cupiello's site is online. The site contains a large section dedicated to our products, divided into categories and subcategories. There are sections on news and events, to keep up to date with the latest news on products and events, fairs or other. Finally it is possible to use the internal search engine to the site, which will scan the documents for you within the site, giving related addresses to informations you're searching for. Happy


Cupiello presents 'Sunset Emotions'


Eight appointments to discover nature through music, theater and archeology. Eight routes to close a day, with the lights of the sunset, sea and history. Return to "Suggestions dusk - experiential historical and naturalistic itineraries between music and theater", the archaeological park's environmental Pausilypon.Now in its fourth edition, the event, organized by the Centre for interdisciplinary studies Gaiola non-profit organization, in agreement with the Archaeological Superintendence


Elegance is given...


delicious Muffins available in three tasty flavors:- Banana, Walnuts and Caramel- Triple Ciok- Triple Ciok and


Mother Yeast Croissants...


Cupiello's Naturally Leavened Croissants are more delicious, easier to digest, softer and longer fresh. The secret lies in Cupiello's Mother Yeast or Sourdough, a 36-hours of slow and natural leavening process that gives our products a high level of digestibility and taste. The care of Mother Yeast, between tradition and technology, it is our pride and joy. The difference can be seen, but above all... tasted. Have a look at our


Fresystem @Cupiello is member of Tradizione Italiana – Italian Food Tradition


2014 marked the entry of Fresystem and its trade brand Cupiello in TRADIZIONE ITALIANA - Italian Food Tradition, a consortium founded with the aim of promoting Italian high quality food on foreign markets and support member companies in the sale of their products through the retail channel as well as in cafés, restaurants and hotels. In the Consortium together with Fresystem - Cupiello eleven important Brands comprising a wide range of specialties representing the finest of the Italian


Cupiello supports Culture 2014


Cupiello supports Culture. The company contributes to the second edition of the Art Festival "Pausilypon, Charming Sunset " by supporting projects of research, protection and enhancement of the archaeological and natural area of Pausilypon - Gaiola. Now at its sixth edition, "Pausilypon, Charming Sunset ", conceived and looked after by the Center for Interdisciplinary Studies Gaiola Onlus, in agreement with the Archaeological Superintendence of Naples and with the