packages Italy

La Decimo designs and manufactures Automatic Handle Applicators for the application of adhesive handles, used for lifting and transporting containers and packages. The handle consists of adhesive film with a non-adhesive insert, usually made of paper or plastic, serving as a grip. Additionally, it designs and manufactures Labeling Machines for the application of elastic tubular labels (stretch sleeves), both on single bottles and on multiple bottles to create multipacks.

...and 2 processing and packaging lines for spinach in bags, with a total production capacity of about 45,000 packages per day, primarily destined for the major European markets. In addition to processing and marketing valerian and spinach for direct consumption or as raw materials for fourth-range industries, the cooperative produces radishes, turnips, carrots, and kohlrabi during the autumn-winter period, and watermelons throughout the summer, with supplies ranging from May to September in the various types currently required by both the Italian and foreign large-scale distribution.

... with current EU-GMP standards. With a covered area of over 12,000 square meters, it specializes in the production of solid and liquid oral forms, with a production capacity of over 10 million packages per year. With the technologies recently acquired, ITC Farma is able to meet every customer need in both the pharmaceutical and nutraceutical fields.

... olive oil production offered by Olio e Natura, located in Vittoria, in the province of Ragusa, includes: Extra virgin olive oil in bottles of 0.10 cl - 0.50 cl - 0.75 cl. In cans of 0.25 cl - 0.50 cl - 1 lt - 2 lt - 3 lt - 5 lt. The Olive Pomace Cake: • A great alternative to granular natural fuel pellets, considered biomass, for feeding boilers for heating and sanitary water, for thermo-fireplaces, ovens, and all types of multi-fuel boilers with feeders. Available in bulk or in packages of 25 kg.

Our company is rooted in an ancient family recipe: creativity, experience, competitiveness, planning, and a passion for this work. It’s a recipe we have been using for many years, specifically since 1950, when Enrico Castellazzi founded the artisanal workshop. Since then, Casa Del Dolce has always been our home, and the decision to keep the management and ownership of the company within the family...