There are those who tell stories and those who make them. Perhaps they also know how to tell them well, like Filicori Zecchini, today a point of reference in Italy and abroad for an Italian espresso that delivers pleasure because it's modern in its authenticity.

​

Back in 1919, Aldo Filicori and Luigi Zecchini opened a coffee shop in the center of Bologna. They poured all their love for good, high-quality coffee into it, sought out the finest raw materials, and starting with the green bean, they developed the secret to perfect roasting. While tradition is strong, innovation is also at home: just think of cold brew, one of the gentlest ways to extract the best from quality coffee, produced by infusing it in cold water for 12 hours, and offered to consumers in three-liter bag-in-boxes, as well as in a convenient 200-milliliter container.

​

Filicori Zecchini is one of the first Italian roasters to have invested in customer training. In 2001, it established the Laboratorio dell’Espresso, which today boasts over 1,200 students annually. The training courses are held regularly by the IIAC (International Institute of Coffee Tasters), as well as courses in extraction techniques and service etiquette, leading to the management of a successful coffee shop. A member of the Istituto Espresso Italiano (IEI) since 2004, Luigi Zecchini was its president and remains a member of the board of directors.