60 years of experiences and courageous decisions

A sweet story stretching back over 60 years

Discover our history
‘42
The “Torta Montanina”

In an apocalyptic scenario, with sugar factories destroyed by bombing raids and sugar prices driven up to exorbitant levels by the war, Silvio Agostoni took over a workshop in Morbegno for the production of sweets and confectionery.

Using the few simple ingredients he managed to round up – sugar, chestnut flour and a little cocoa powder – he created the “Torta Montanina”, which proved an instant success.

The “Torta Montanina”
Silvio Agostoni
The extraction of the sugar
First plant for the extraction of the sugar draw
'46
The extraction of the sugar

The company’s founder, Silvio Agostoni, together with his brothers-in-law Giancarlo and Urbano Vanini, managed, with the few resources at their disposal, to successfully put together a little plant for extracting sugar from dried beet.

The money they made from this operation allowed them to purchase the first sacks of cocoa grains and the first machines for processing them.

With the sugar extracted from the beet and the cocoa powder, they began producing and selling “Dolcao” cream.

Chocolate: a product for everyone

ICAM then moved to Lecco and began producing chocolate in its small factory there.

The idea was to make what had hitherto been considered a luxury accessible to all families, by producing quality chocolate at an affordable price. To achieve this, ICAM immediately chose to go down the challenging road of self-sufficiency, by purchasing the raw material required for production directly at the source. In addition, the company worked alongside machinery manufacturers to develop the chocolate production plants, as well as organising a sales network to supply its products directly to retailers.

Chocolate: a product for everyone
The first ICAM logo
The collaboration with Vitali
The Carle&Montanari press on a stamp from the Ivory Coast Stamp
'47
The collaboration with Vitali

A decisive role was played by the collaboration with the Lecco businessman Vitali, which led to the devising, testing and installation of an innovative press to extract the cocoa butter from the beans.

ICAM thus succeeded in creating its own plant for the production of chocolate, allowing it to make tablets and individual chocolates.The combination of the Carle&Montanari presses and ICAM cocoa was so successful it was featured on a stamp from the Ivory Coast, the world’s largest producer of cocoa.

'53
The new plant
The Via Pescatori establishment in Lecco was built, with new machinery designed to boost production. Following the unexpected, premature death of Silvio Agostoni in 1961, his winning ideas were carried forth by his wife Carolina Vanini, with the assistance of her brothers Giancarlo and Urbano.

The new plant
Packs of cocoa powder, 1950

Industrial dimensons
Orlando Sora's work of art made for ICAM
'67
Industrial dimensons
The production facilities had to be expanded to cope with the increasing demand for ICAM products, and in 1967, work began on doubling the size of the factory.


'70
Control over the whole production chain

A new phase began with the entry into the company of Angelo Agostoni, first-born son of the founder. At the start of the 1970s, Agostoni embarked upon several journeys in Africa and Latin America, visiting the cocoa growing areas to learn about the farming techniques used. It was the experience acquired during these trips that allowed ICAM to create the conditions for purchasing the cocoa directly from the producers, with a distinct preference for cooperatives of local farmers.

Over the years an authentic partnership has been developed with cocoa producers, with a view to boosting productivity on the plantations and improving the procedures for preparing the cocoa, i.e. the fermentation and drying, of decisive importance for the quality of the end product.

Plantations

Control over the whole production chain
Angelo Agostoni at the Conacado CooperativeDominican Republic
New warehouse
Production plant in Oggiono
New warehouse
Purchase of the Oggiono production facility, a new area in which the company built a large 5,000-square-metre warehouse able to respond to the new logistics requirements.
The production of eggs and a number of confectionery service products was transferred to the Oggiono facility.

New technologies
Installation of new stainless steel tanks and a modular pipe system able to prevent any risk of cross-contamination between the different production lines.
New technologies
Interior factory
New “Barth” roaster
Roasting phase
'85
New “Barth” roaster
Purchase and installation of a new “Barth” roaster, able to roast the beans at a constant pressure, allowing for an even evaporation of the humidity from the inside and outside of the beans.
'90
Launch on the market of “BLUE ROSE”
Launch on the market of the fantastic “BLUE ROSE”, a deliciously exquisite, exclusive hazelnut praline able to win the hearts of thousands of consumers.
Launch on the market of “BLUE ROSE”
Praline BLUE ROSE
Purchase of the “Bindler”
Technologic development
'96
Purchase of the “Bindler”
Purchase of the “Bindler”, a machine for producing large volumes of chocolate, allowing the company to meet the growing requests from customers, as well as an innovative automated line able to simplify and speed up the process of packing the chocolates into boxes.
'97
Organic chocolate
ICAM was the first chocolate manufacturer to rise to the organic challenge.
With the collaboration of a number of cocoa farmers in the Dominican Republic gathered together in a cooperative, ICAM launched the first organic chocolate products on the market.

Organic chocolate
Organic chocolate
60th anniversary
ICAM 60th logo
‘06
60th anniversary
ICAM celebrated its 60th anniversary in grand style, with the “Galà della Rosa”, joined by many former employees whose efforts have contributed to the significant growth of the company.
‘08
New production hub

In the month of September, the first stone was laid of the new production hub in Orsenigo, in the province of Como.
Built on an area totalling 50,000 square metres, the new facility will allow the company to double the amount of cocoa beans currently processed to a total of 40,000 tonnes per year and thus open up new market segments.

New production hub

New production hub
New production hub in Orsenigo
Technological innovation
Conching machines
'10
Technological innovation
The Agostoni-Vanini family’s passion for chocolate gained a fresh boost with the building of the new factory, equipped with cutting-edge technologies and designed to offer the market outstanding quality, exceptional food safety and complete traceability.


'14
Launch of the “Vanini” brand

Launch of the “Vanini” brand of top-quality Italian chocolate, made from extraordinary varieties of cocoa from carefully selected plantations. The first range of Vanini chocolate has its origins in far-off Peru, and comprises an exclusive collection of recipes, the first able to astound even the most demanding chocolate connoisseurs.

Vanini chocolate

Launch of the “Vanini” brand
Assorted box
ICAM S.p.A. - Copyright 2018 - Icam
Icam spa, società per azioni – capitale sociale € 12.932.500,00 i.v registro imprese di Lecco n. 00205080138 – rea 58425 – c.f.-p.iva 00205080138 – sede: via Pescatori, 53 – 23900 Lecco – Italy
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