What Simposio does

Simposio Gastronomia Storica Sermonetana is a founder-owned Italian artisanal food company and restaurant group operating in Sermoneta, in the province of Latina (Lazio). Established by Fabio Stivali and Angela Concu, the company produces and sells specialty food products derived from the medieval Sermoneta culinary tradition, centered on two signature ingredients: the Trombolotto (an ancient lemon variety native to Sermoneta) and visciole (sour cherries from the Pontine territory). The product catalog includes the Trombolotto infusion, 8-year aged Aceto Balsamico di Visciole (limited to 100 pieces), Tussis Medela Templaris elixir, bottarga and pistachio crumble with Armagnac, marinated anchovies, fresh egg pasta (tagliolino, tagliatella, scialatiello) dried in traditional fruit cellars, and gift packages (Cenette) for 3-4 to 8-person dinners.

The company operates a direct-to-consumer business model combining two physical restaurant locations (Il Giardino del Simposio at Via Conduttura 6 and Simposio al Corso at Corso Garibaldi 33) with an e-commerce storefront at trombolotto.biz for nationwide delivery and phone ordering at +39-3392846905. Pricing is unit-based across the catalog, with individual SKUs ranging from approximately €3.9 (single tagliatella 250g) to €65 (Tussis Medela Templaris and Aceto di Visciole at original price), and gift bundles priced €35-€62. There is no subscription or recurring revenue model; all transactions are one-time purchases.

The customer base is split between fine-dining chefs and food enthusiasts, with promotional visibility generated through collaborations with Michelin-starred chef Cristina Bowerman, chef Heinz Beck, Masterchef Italia judges, and the SlowFood Italia ecosystem. Distribution is restricted to Italy, with no international shipping or marketplace integrations disclosed. The company has no external funding, no subsidiaries, no API or app, and operates with a small team of 18 employees as a privately held, family-controlled enterprise.

Name

Simposio

Legal name

Simposio Gastronomia Storica Sermonetana

Website

https://trombolotto.it

Company type

Private

Operating status

Operating

Headcount range

11–50 employees

Short description

Simposio is a founder-owned Italian artisanal food producer and restaurant operator in Sermoneta, Italy, specializing in medieval Sermoneta cuisine. It sells specialty products centered on the Trombolotto lemon and visciole cherries via two restaurants and a domestic e-commerce site.

Ownership category

akta.pro rank

Product category

Artisanal Specialty Foods

NAICS

Mayonnaise, Dressing, and Other Prepared Sauce Manufacturing (311941), Dry Pasta, Dough, and Flour Mixes Manufacturing from Purchased Flour (311824), Restaurants and Other Eating Places (72251)

SIC

Miscellaneous Food Preparations & Kindred Products (2090), Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Dips, Salsas, Relishes & Chutneys Manufacturing (AFAKADAM)

akta.pro secondary industry

Brasseries, Bistros & Trattorias (THAFACAI)

Keywords

• Artisanal Italian foods
• Specialty food products
• Fresh egg pasta
• Aged balsamic vinegar
• Traditional Mediterranean cuisine

Headquarters

HQ city

Sermoneta

HQ country

Italy

HQ region

Europe

Offices2 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure

Revenue model

1. E-commerce Product Sales: Direct online sales of specialty food products including Trombolotto infusions, aged balsamic vinegar, fresh pastas, gift packages (cenette), and prepared specialty items. One-time purchase model with occasional discount promotions.
2. Restaurant Dining: Revenue from two restaurant locations in Sermoneta - il Giardino del Simposio and Simposio al Corso - offering dishes prepared with their specialty products.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels6 records

Core offering

Simposio produces and sells artisanal specialty food products rooted in medieval Sermoneta 'cucina povera' cuisine—including the ancient Trombolotto lemon infusion, 8-year-aged Visciole balsamic vinegar, egg pasta dried in traditional fruit cellars, marinated anchovies, Bottarga and Pistachio Crumble with Armagnac, and gift dinner packages (cenette)—through its own e-commerce site (trombolotto.biz) and two physical restaurants in Sermoneta, Italy.

Product overview

Simposio Gastronomia Storica Sermonetana is a traditional Italian food company and restaurant group based in Sermoneta, Latina. The company produces and sells specialty food products including Trombolotto (a traditional lemon infusion/sauce), aged Visciole vinegar, bottarga, fresh pasta (tagliolino, tagliatella, scialatiello), and specialty sauces like tuna carbonara. Products are sold through e-commerce with gift packages (Cenette) available for dining experiences at home. The company operates two restaurants: Il Giardino del Simposio and Simposio al Corso. The product portfolio centers on reviving medieval Sermoneta culinary traditions using local Pontine territory ingredients, with a focus on gluten-free offerings.

Differentiator

Problem solved

Functional benefit

Brands

• Il Giardino del Simposio: Restaurant location at Via Conduttura 6, Sermoneta LT
• Simposio al Corso

Products and services

• Trombolotto A traditional infusion/sauce made from the ancient lemon variety of Sermoneta, used as a key ingredient in pasta and seafood preparations. Listed under the 'Trombolotto e Prodotti' shop category on the Simposio (trombolotto.biz) e-commerce storefront and served by chefs such as Cristina Bowerman and Mariangela Ruggiero.
• Aceto balsamico di Visciole 100 ml (8 anni di invecchiamento) A 100 ml limited-edition (100 pieces) Visciole balsamic vinegar aged 8 years, with inebriating fragrance and acidic, spicy flavor, suitable for dressing meat, fish, ice cream, and salads; gluten free.
• Tussis Medela Templaris 100 ml A rare gluten-free 100 ml elixir of breath and memory, a concentrated extract of the cooking liquid of visciole of Sermoneta developed over eight years; recommended for soothing cough and gastroesophageal reflux and as an energy source.
• Alici Marinate al Trombolotto e Aceto di Visciole 240 ml 240 ml jar of marinated anchovies combining fresh fish from Terracina with Trombolotto intensity and the sweet acidity of visciole vinegar; recommended as an appetizer, in salads, and for aperitifs; produced subject to availability and freshness.
• Tagliolino all'uovo 250 gr (confezione da 1 / 2 pezzi) Fresh egg tagliolini pasta dried in the traditional fruit cellar (fruttaio) of the Simposio method; sold in 250 gr single packs or 2-piece packs on the e-commerce storefront.
• Tagliatella all'uovo 250 gr (confezione da 1 / 2 pezzi) Fresh egg tagliatelle pasta, dried in the traditional fruit cellar (fruttaio), part of the Simposio pasta line; sold in 250 gr single packs or 2-piece packs.
• Scialatiello 500 gr Traditional Neapolitan-style scialatiello pasta, part of the Simposio pasta product line; sold in 500 gr units.
• Crumble di Bottarga e Pistacchio all'Arzente A specialty crumble of bottarga and pistachio aromatized with Arzente (Armagnac), used as a pasta condiment in Simposio's historical recipe lineup.
• Carbonara di Tonno 220 ml A tuna-based specialty sauce used in Simposio's traditional recipe product line, bundled inside the larger 8-person Carbonara di Tonno cenetta gift package.
• Cenetta al Trombolotto (3–4 pax) Gift dinner package for 3–4 people containing 1 × Trombolotto infusion 220 ml, 1 × Crumble di Bottarga e Pistacchio all'Arzente 100 ml, and 1 × Tagliolino all'uovo 250 gr.
• Cenetta al Trombolotto 2 pacchi di pasta (3–4 pax) Expanded gift dinner package for 3–4 people containing 1 × Trombolotto infusion 212 ml, 1 × Crumble di Bottarga e Pistacchio all'Arzente 100 ml, and 2 × Tagliolino all'uovo 250 gr.
• Cenetta N°2-bis x 8 persone – Carbonara di Tonno Expanded gift dinner package for 8 people containing 1 × Trombolotto infusion 212 ml, 1 × Crumble di Bottarga e Pistacchio all'Arzente 100 ml, 1 × Carbonara di Tonno 220 ml, 2 × dried egg tagliolini, and 1 × Simposio recipe book.
• il Giardino del Simposio (Restaurant) Simposio restaurant located at Via Conduttura 6, Sermoneta (LT), offering in-restaurant dining featuring traditional medieval Sermoneta cuisine prepared with the company's own specialty products (Trombolotto, fresh pasta, Visciole derivatives).
• Simposio al Corso (Restaurant) Simposio restaurant located at Corso Garibaldi 33, Sermoneta (LT), part of the Simposio restaurant network serving traditional Sermoneta dishes using the company's specialty products.

Quantifiable outcome

• Products used by renowned international chefs including Michelin-starred Cristina Bowerman and featured at prestigious events
• +2 more outcomes

Named customers5 records

Segments3 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature5 records

Partnerships

Five partnerships are on record, tiered minor, core and flagship.

• Vinoforum 2016minorGTM or Marketing Partner · 1 January 2016Participated in Vinoforum 2016 event with Fabio Stivali and Angela Concu, featuring Trombolotto and other products alongside Zibibbo secco from Salaparuta.
• SlowFood ItaliacoreStrategic or Co-development PartnerActive partnership with SlowFood Italia organization. Fabio Stivali participates in SlowFood events including Orbetello Isole Slow gatherings with president Roberto Burdese. The partnership aligns Simposio's traditional Sermoneta cuisine with SlowFood's philosophy of preserving culinary heritage and sustainable food traditions.
• Cristina BowermanflagshipStrategic or Co-development PartnerMichelin-starred chef Cristina Bowerman has featured Trombolotto in original dishes, appeared on Rai News 24 'Adotta un produttore' segment promoting Simposio, and hosted events showcasing the products at her establishment.
• Rimessa Roscioli RomecoreGTM or Marketing PartnerHosted Masterchef Italia dinner event featuring Trombolotto products with Fabio Stivali, Angela Concu, and Masterchef judges (Bruno Barbieri, Joe Bastianich, Antonino Cannavacciuolo). Prestigious venue for product showcasing.
• Giallo ZafferanominorGTM or Marketing PartnerFeatured as revelation at Milano Golosa food event and covered by Giallo Zafferano, Italy's leading culinary publication, boosting brand visibility among home cooks and food enthusiasts.

Scale indicators3 records

Recent moves5 records

Expansion highlights5 records

Direct peers

• Il Borgo del Balsamico: Small-batch balsamic vinegar producer focused on traditional aged products. Directly comparable as an Italian artisan condiment manufacturer leveraging heritage and aging for premium pricing.
• Acetum: Modena-based balsamic vinegar producer operating in the aged/premium balsamic category. Direct analogue for Simposio's 8-year aged Visciole balsamic positioning.
• Frantoio Muraglia: Puglian extra virgin olive oil producer with heritage branding and premium gourmet positioning. Comparable as a Southern Italian terroir-anchored artisan food brand with DOP/IGP-style storytelling.
• Pastificio Lucio Garofalo: Gragnano-based premium pasta manufacturer with traditional dried pasta SKUs and international distribution. Comparable to Simposio's handcrafted egg pasta line (tagliolino, tagliatella, scialatiello).
• Rustichella d'Abruzzo: Artisanal Abruzzo pasta producer marketing bronze-die, traditional dried pasta internationally. Comparable product positioning to Simposio's fresh egg pasta range and premium Italian specialty food go-to-market.
• Sabatino Tartufi: Italian truffle-based specialty product manufacturer (sauces, oils, condiments). Comparable as a story-driven Italian artisan condiment brand with premium pricing and global gourmet distribution.
• Acetaia Giusti: Modena-based producer of premium aged balsamic vinegars and condiments, with a heritage positioning and global gourmet distribution. Highly comparable to Simposio's aged Visciole balsamic and artisanal condiment portfolio.
• Salumificio Palmieri: Italian artisan charcuterie/cured meats producer with traditional regional recipes. Comparable to Simposio's medieval cuisine revival narrative and small-batch specialty positioning.

Regional players

• Latteria Sorrentina: Southern Italian (Sorrento) specialty dairy and cheese producer. Comparable as a regional Italian artisan food producer with traditional product range tied to local terroir, though geographically distinct from Sermoneta.

Broad incumbents

• Eataly: Global Italian artisanal food retailer and restaurant operator. Comparable as a broader platform that distributes and showcases Italian regional artisan brands like Simposio, but operates at vastly larger scale.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat3 records

Key risks6 records

Key highlights6 records

Customer concentration

• YouTubeyoutube.com/watch?v=w04XJCGO_3g
• LinkedInlinkedin.com/company/simposio-gastronomia-storica-sermonetana

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Simposio