Quality Bio's production starts in 1996, thanks to Marco Sartor and his wife Donatella De Marco, in Cividale del Friuli near Udine, in Friuli Venezia Giulia, between Alpi and the Adriatic Sea.

In their pastry shop, helped by three specialized employees, they develop the first recipes of organic bakery goods, utilizing only ingredients coming from Organic Farming, certified by IMC (Istituto Mediterraneo di Certificazione).

In September 1998, Quality Bio moves to a new and bigger location, investing in technologies and machines, suitable for higher production level.

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