Loison, Google Ambassador since 2014

March 2019 - G-FACTOR BOOK

 

Loison Pasticceri, a company with the G Factor

Loison among the protagonists of the book "G Factor" - written by Carlo Alberto Carnevale Maffè, Diego Ciulli, Giampaolo Colletti -. Loison Pasticceri's YouTube channel has been defined “The Netflix of Panettone”, the result of over 150 videos dedicated to the promotion, training, storytelling and sharing of the brand in 10 years.

G-Factor by Carlo Alberto Carnevale Maffè, Diego Ciulli, Giampaolo Colletti, Egea

For the press release click here 

 

 

September 2015: GROWTH ENGINE PLATFORM PROJECT

 

The Google team in Loison for two days

On 17 and 18 September, the Google Team, made up of seven professionals, was engaged in close shooting at the Loison company in Costabissara (Vi) for the "Growth Engine Platform" project, the second step of "Digital Excellence", a platform that involved Dario Loison as a testimonial in January 2014 at a national level. Six European countries were involved in this second phase, England, Poland, Spain, France, Germany and Italy. For our country, Google has chosen 3 companies, two governed by men and one by women, Loison, Berto Salotti, Lux Made In.

For the press release click here

For the "Growth Engine Platform" section on Loison click here

For the video Google meets Loison - "Growth Engine Platform" click here

 

 

 

January 2014: DIGITAL EXCELLENCE PLATFORM

 

Excellence in digital: Loison at the helm of the Google platform

Dario Loison, involved in the project, is a testimonial with his history of extraordinary entrepreneurship: from his debut on the web in 1996 to today with more than 6 million in turnover, thanks also to the company's access to the internet. "The web not only as a sales tool but also as a vehicle for interacting and communicating with the customer at 360 degrees, for synergistic development!". The platform, coordinated by Prof. Stefano Micelli of the Ca 'Foscari University of Venice, will be functional to business training.

 

For the press release click here

For the 12 videos of the "Digital Excellence" project click here 

Dario Loison’s 5 successful Strategies

The 5 business strategies that Loison effectively puts in place year after year yield tangible, long-lasting results that go to strengthen and reaffirm the company. Here they are:

1. Yearly redesign of the collections

2. A new product every year

3. Expansion to international markets

4. Web & Social media

5. De-seasonalization and interpretation of the Panettone

 

OVER 50% NEW COLLECTIONS EVERY YEAR

Thanks to the innovative ideas brought by Dario Loison’s wife Sonia Pilla, the theme for Loison products changes every year. Sonia’s fine sensitivity makes dreams come true with every Panettone package she creates.
One of the company’s smartest innovations consisted in creating Panettone packaging whose design was not necessarily tied to the holiday season, but rather provided functional features that made it reusable.

Loison’s design efforts make it so that every year 50% of its collections sports a new look, all reflecting that year’s theme. This is possible thanks to Loison’s dedicated business unit “Sonia Design”, where ongoing study and research have translated into increasing reputation and helped establish the company’s unique identity.

A NEW PRODUCT EVERY YEAR

Not only new packaging, but also new products. Through continuing analysis, studies and research, Dario Loison is able to create and amaze his customers with endless innovation in taste. The examples from the latest years speak for themselves.

In 2018, Loison is launching its NeroSale Panettone. The recipe for the caramel used for the filling is 100% made in-house, with no added semi-finished products. The caramel is paired with dark chocolate produced from single-origin cocoas.

2016 brought us the second Panettone variety featuring a flower as an ingredient. With a view to continuing innovation, Dario Loison delivered a brilliant idea in the form of the Rose Panettone. This unique confection is made with a skillfully balanced blend of Damask Rose and Ligurian Rose Syrup, the latter a Slow Food Presidium.

The brightest idea for 2015 was the introduction of the first Panettone featuring a flower as an ingredient. That year’s collection featured the Chamomile Panettone. This product was the result of mixing fun and passion, whilst calibrating and perfecting the ingredients, to yield a delicate Panettone with sweet and reassuring scents.

EXPANSION TO FOREIGN MARKETS

Loison’s ongoing efforts to de-seasonalize Panettone have resulted in the exponential increase in the company’s export: about 50% of the 9M euro turnover comes from foreign markets.
In 2018, the demand for Loison Panettone came from over 55 countries: in addition to the company’s consolidated markets comprising Australia, France, Canada and Brazil, new unexpected nations, including Cameroun, Ghana, Zambia and Montenegro, were won over by Loison’s taste.

Loison’s strength also lies in the number of flavors that the confectioners offer every year. An array of over 100 different types of products is made available for the holiday season, as well as year-round.

WEB & SOCIAL MEDIA

Among the strategies that Dario Loison has undertaken, the one encompassing transparent information and a strong penetration of the market through the use of the Internet were among the most forward-thinking. Direct and frank exchanges with all stakeholders, the process of disintermediation and clear communication, both on line and on paper, are values that have always represented the effective and efficient business style embraced by Loison.

From 1996 - the year when Loison’s first and simple website was launched - to 2016, Loison has developed 5 portals, each dedicated to a different set of customers.

1. Loison.com is the corporate website
2. Press.Loison.comis the information hub for communication professionals
3. Insolitopanettone is where Loison’s chef friends share their creative interpretations of Panettone as an extraordinary ingredient in savory and sweet recipes alike
4. Shop.Loison.com is Loison’s online store
5. Museum.Loison.com is dedicated to Loison’s Museum where visitors are taken on a multisensory journey to discover the flavors and the age-old tradition of pastry-making.

Such a deep "penetration" of the web has been so effective that even Eric Schmidt, Chairman of the Board of Directors at Google, mentioned it in an article dealing with the web-based revolution. Published by Italian newspaper "La Repubblica", the article is found in their Business & Finance dossier dated October 24, 2016.

Today, Loison is broadly present in 8 social media platforms and is followed by users on

1. Facebook
2. Twitter
3. Instagram
4. Pinterest
5. YouTube
6. LinkedIn
7. Google Plus
8. Foursquare

DE-SEASONALIZATION AND INTERPRETATION OF THE PANETTONE

Panettone is a traditional Italian sweet bread that is strongly tied to the winter season. At Loison, there has always been a commitment to free the Panettone from its bonds to the holidays and to make it available as a year-round confection. This idea took shape in the early 2000s, when Dario Loison began intensely collaborating with numerous chefs to create an extraordinary background where Panettone could be used in any kind of dish, whether sweet or savory.

All of this was then structured in 2010 into the “Insolito Panettone” project, an online platform complete with a trademark in 2004. Here, chefs come together and contribute to the concept of freeing the Panettone from its usual clichés and see it as a versatile ingredient in any dish. Since then, more than 24 chefs, including 10 Michelin-starred ones, have interpreted Panettone in their recipes for Insolito Panettone:

1. Stefano Agostini- Restaurant Villa Soligo, Farra di Soligo (TV)
2. Danilo Angè – Chef, instructor and consultant
3. Tommaso Arrigoni - Chef & owner Restaurant Innocenti Evasioni (Mi) ✽
4. Mattia Barbieri - Chef & owner Restaurant Enoteca Centrale, Mestrino, Padua
5. Alberto Basso – Chef & owner Restaurant 3Quarti, Grancona, Vicenza
6. Enrico Bartolini – Chef & owner Restaurants MUDEC ✽✽✽ Milano - Casual ✽ Bergamo Alta - La Trattoria✽ Castiglione della Pescaia (GR) – Glam✽✽ Venezia – Locanda del Sant’Uffizio ✽ Cioccaro di Penango (AT) - Poggiorosso ✽ Castelnuovo Berardenga (SI), Milano Verticale / Ristorante Anima
7. Davide Botta - Restaurant L'Artigliere, Isola della Scala, Verona
8. Peter Brunel - Chef & owner Restaurant Gourmet Peter Brunel ✽, Arco TN
9. Lorenzo Cogo - Consultant, (previusly El Coq ✽ Restaurant, Vicenza)
10. Alessandro Dal Degan - Chef & owner Restaurant La Tana Gourmet✽, Asiago, Vicenza
11. Andrea Fenoglio - Chef & owner Restaurant Sissi✽, Merano, Bolzano/Bozen
12. Franco Favaretto - Chef & ownerRestaurant Baccalà Divino, Mestre, Venice
13. Enzo Gianello - Chef & owner Locanda Penaceto, Longare (VI)
14. Matteo Grandi - Chef & owner Restaurant Matteo Grandi in Basilica ✽, Vicenza
15. Herbert Hintner - Chef & owner Restaurant Zur Rose✽, San Michele Appiano, Bolzano/Bozen
16. Franco Madama - (previusly Magnolia Restaurant✽ - Grand Hotel Via Veneto, Rome)
17. Marco Perez Restaurant Hotel Petrus, Brunico BZ
18. Renato Rizzardi - Chef & owner of restaurant La Locanda di Piero, Montecchio Prec., Vicenza
19. Andrea Rossetti – Chef at Antico Veturo - Osteria V, Trebaseleghe Padua
20. Martino Scarpa - Restaurant Ai Do Campanili, Cavallino Treporti, Venice
21. Piergiorgio Siviero - Chef & owner of restaurant Lazzaro 1915✽, Pontelongo, Padua
22. Maria Grazia Soncini – Chef & owner of restaurant La Capanna di Eraclio✽, Codigoro, Ferrara
23. Paulo Sverko - Chef & ownerRestaurant Fancita Orsera/Vrsar - Istria, Croazia
24. Daniele Zennaro – Restaurant Algiubagio, Venice

All these activities inspired Dario Loison to come up with Panettone-based products that would support chefs in their creative recipes. Over the years, Loison introduced Panettone by the Slice, Panettone in the form of Powder, Panettone Macarons and Panettone Lollipops.

Press Info:
press@loison.com
Anna Bottazzo +39 0444 557082, ext. 420
Giulia Marruccelli +39 347 0452739
Dario Loison +39 348 4106615
www.loison.com - press.loison.com
www.insolitopanettone.com

Loison Bibliography: for 15 years witnesses of Taste and Know-how

	Year	Title	Subtitle	Author	Publisher
18	2020	Fuori menu	Gli imprenditori che hanno rivoluzionato il gusto made in Italy	di Fernanda Roggero	LUISS
17	2018	G-Factor	Storie di imprese italiane che crescono con Google	di Carlo Alberto Carnevale Maffè, Diego Ciulli, Giampaolo Colletti	Egea
16	2016	Fare è innovare	Il nuovo lavoro artigiano	Steano Micelli	Il Mulino
15	2016	Con le vostre chiavi	Storie di imprese significanti	a cura di Alessandro Cnquegrani	Kellermann
14	2016	Il senso della lumaca e altre storie	persone, paesaggi, prodotti	a cura di Gino Bortoletto	Slow Food Editore
13	2016	Marketing della moda e dei prodotti lifestyle (nuova edizione)		Romano Cappellari	Carocci
12	2016	Con le vostre chiavi	Storie di imprese significanti	a cura di Alessandro Cnquegrani	Kellermann
11	2015	Marketing del Gusto	La guida completa per promuovere i prodotti tipici e i servizi di ristorazione e organizzazione eventi enogastronomici	Slawka G. Scarso; Luciana Squadrilli	Edizioni LSWR
10	2015	Manuale del viaggiatore goloso		Roberto Perrone	Mondadori
9	2015	Raccontare il made in Italy	un nuovo legame tra cultura e manifattura	Marco Bettiol	Marsilio
8	2011	Il meglio del piccolo	L'Italia delle Pmi: un modello originale di sviluppo per il paese	Paolo Preti	Egea
7	2008	Il marketing della moda e del lusso		Romano Cappellari	Carocci
6	2011 – 2015	Entriamo in azienda oggi 1		Astolfi, Rascioni, Ricci	Tramontana
5	2014	Il Genio del Gusto	Come il mangiare italiano ha conquistato il mondo	Alessandro Marzo Magno	Garzanti
4	2007 – 2012	Market-driven management	Marketing strategico e operativo	Jean Jaques Lambin	McGraw Hill
3	2007	Raccontare l'impresa	Storie di imprenditori vicentini dal secondo dopoguerra in poi	David Celetti, Elisabetta Novello	Cleup
2	2007	Il Marketing e la rete	La gestione integrata del web nel business	Tiziano Vescovi	Il Sole 24 Ore
1	2006	Vite d'impresa 2	Storie di imprese che hanno cambiato il volto del Vicentino	Autori vari	CCIAA Vicenza – Centro studi sull'impresa e sul patrimonio industriale

Awards and honors

Since the late nineties, Loison products have been recognized for their superior quality not only based on their success in Italian and foreign markets, but also on numerous awards received from some of the most illustrious European and Italian organizations in the food and wine industry.

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Dario Loison and Sonia Pilla

Dario Loison and Sonia Pilla are third generation of the Loison family business. Together they have undertaken their professional path, each heading towards their own direction: Dario with his entrepreneurial talent and Sonia with her stylish and creative designs.

What inspires them both is not only their love for good and beautiful things – which would be a great deal in itself, but also for what is healthy, compatible and bespeaks of solidarity, because what they create today in Costabissara cannot be independent from what happens around the world.

LOISON. Past, present and future

“Tradition is our main ingredient and Passion is what heats our ovens: we have been creating signature confections for three generations and we bring them to tables across the world”.

Company logo

Logo available in the following formats .pdf, .jpg and .ai; colors: black, brown or gold.