Highlights
our current favourites
Salsa di cipolla rossa all'aceto balsamico di Modena I.G.P. (Red onion and PGI Modena Balsamic vinegar sauce)
go to product
The latest from the chef
today we fancy some...
our roots
where we come from
Meat canning workers
It all began in 1932, when Romolo Barbieri, a visionary entrepreneur wishing to promote his territory, founded a cutting-edge firm that produced cured meats in the small town of Cavezzo, north of Modena.
Tasting at the Ro.Bar stand
At the start of World War II, taking its cue from the needs of the military, Romolo Barbieri introduced his first great innovation. He started to produce his “Ragù Tutto”, where “tutto” means everything in Italian. The name stems from the fact that his ragout had “a little bit of everything”, or better, of everything you could find: not much meat, lots of onions, and a little tomato.
Instant broth ad
Romolo Barbieri's success and his entrepreneurial and innovative spirit led him to expand the business and found the company Ro.Bar, where he began producing ready-made specialities and stock cubes. In 1956, after Romolo's premature death, his son Rodolfo took over the company, veering it in the 1960s towards the catering sector.
The first Menù-branded ready-made specialities
In 1967, the company launched a product that was an immediate success and soon became synonymous with Menù: the one and only Pomodorina sauce made from fresh tomatoes picked and processed at the peak of the season, mixed with fresh vegetables and extra virgin olive oil.
Menù seen from above
In 1972 Ro.Bar changed its name to Menù srl. The name Menù was chosen to highlight and represent the new road taken by the company in the catering sector.
First Cucina Antica logo
Menù focused on developing new proposals, leading to the establishment of Cucina Antica, a high quality product line addressing end consumers. Cucina Antica offers customers fresh, high quality products in line with tradition.
Iconic image of the earthquake of 2012
On 29 May 2012, Menù suffered severe damage as a result of the earthquake that struck Emilia Romagna. Despite serious damage to the warehouse and to the production departments, the company decided to return to business as normal as quickly as possible, and resumed production on 15 October 2012.
Some products from the Cucina Antica line
The continuous search for innovation led to the development of striking and refined products, such as the Pesto di Agrumi (Citrus Pesto), a new and creative recipe created in 2014. The Cucina Antica line includes many products, such as: Salsa di Fuoco (Hot Chilli Pepper Sauce), Salsa di Pere e Zenzero (Pear and Ginger Sauce), Hummus di Ceci Bio (Chickpea Hummus), and so on.
New logo and new Cucina Antica catalogue
In 2022, Cucina Antica is being modernised! It may sound like a play on words, but it’s true: we’ll be preserving our hallmark tradition and authenticity, but with a fresher image and increasingly contemporary proposals. All you have to do is enjoy the magic!