"La Provenzale" crunchy treats at high altitude with Air Dolomiti

A family story where the secret is quality, the pursuit of perfection, and the utmost commitment to creating a product that conquers the palate and aims straight for the memory, leaving an indelible mark.

This is the story of 'La Provenzale', the company that the Fiorelli family founded in the 1980s in San Marco dei Cavoti, the sweetest town in Sannio, to give gourmands the inimitable crunchy treat.

A marvel of almonds, hazelnuts, honey, sugar, and chocolate. Simple yet high-quality ingredients, meticulously selected.

And the heart of the process is still done by hand, strictly according to the traditional recipe. It's impossible to delegate the process to machines. What guarantees the crisp's delicious flavor is craftsmanship.

"I tasted it by chance, but its flavor won me over so much that I wanted it for our passengers too." tells us Joerg Eberhart, President and CEO of Air Dolomiti, An Italian airline part of the Lufthansa Group, whose team visited the San Marco dei Cavoti company, inaugurating a collaboration that will not only allow them to offer La Provenzale biscuits on board but will also establish a co-marketing relationship with the airline.

"We are proud that Air Dolomiti, always striving for excellence, has chosen our kibble." he explains to us Alfonso Fiorelli confirming that for years this typical specialty of San Marco has been flying all over the world.

"Our crunchy treat is unforgettable" confirms with a pinch of pride Donato Fiorelli that La Provenzale founded it and then passed on to his two sons, Alfonso and Federico, the rigor and passion that makes the company a success story.

Donato focused on the king of products from the Fortona area. The croccantino, in fact, was created in the late 19th century by the inventive master pastry chef, Cavaliere Innocenzo Borrillo. "It's the first kiss in Italy, that's what it was originally called: torroncino bacio... long before the famous baci of Perugia," Alfonso explains.

Provenzale, however, has worked on a new recipe, creating a refined and original product.

And the company continues to always be on the lookout for new things, in fact, to the production of the classic crunchy biscuit La Provenzale has added delicious variations that enchant with original flavours.

A product that conquers palates all over the world "We export our products throughout Europe, to England, Japan, China, Russia, South Africa, Canada, and the United States," Federico Fiorelli tells us, confirming his ongoing research into promoting the product.

Now the La Provenzale crunchy biscuit is taking flight, ready to bring all its unique flavour to high altitudes.

by Mariateresa De Lucia - EIGHT PAGES