1942, against a post-war backdrop, with sugar factories destroyed by bombing and the price of sugar running sky high, Silvio Agostoni took over a workshop in the Alpine town of Morbegno (Sondrio) for the production of sweets and confectionary.
Scraping together ingredients of sugar, chestnut flour, and a little cocoa powder, he created the “Torta Montanina”: it was an instant success.
A spoonful of sugar
Silvio, together with his brothers-in-law Giancarlo and Urbano Vanini, successfully manage to build a small plant where they could extract sugar from dried beets.
With this essential ingredient and the cocoa powder, they begin to produce our celebrated “Dolcao” cream. The profits from this operation allows them to purchase the first sacks of cocoa beans and machines to process them.
A revolutionary invention
Until then, cocoa beans were pressed vertically—a lengthy, cumbersome process for the workers, who had to put the raw ingredient into place as well as clean the machine at the end of each pressing.
Collaborating with an entrepreneur named Vitali, ICAM successfully test what would turn out to be a world first: the groundbreaking Carle & Montanari press for the extraction of cocoa butter from the beans. What made it so special? Unlike the vertical presses commonly used at the time, the Carle & Montanari was a horizontal press, saving time and labor. This invention was so successful that it eventually became a standard across the industry.
Twice as good
During this boom economy, production facilities have to be expanded to cope with the increasing demand for our products and ICAM chocolate.
In 1967, work begins on extending the Lecco factory.
Professionalism and specialization
The millennium brought new long-term trade agreements, and ICAM begins to turn to large-scale retail in the production of our high-quality chocolate bars.
In 2004, we create the ICAM Linea Professionale (Professional Line) to meet the growing demands of chocolatiers, pastry chefs, and ice-cream makers, guaranteeing outstanding performance in every application. We continue to support professionals not only with our gourmet-quality products, but through the ongoing assistance of carefully trained technical consultants and sales agents.
Chocostar: our 4.0 technology
In December 2010, we increase production capacity and versatility with the installation of a 4.0 technology molding line. We also continue with our industrial upgrade and complete the transfer of production to the new Orsenigo factory.
The new facility, named Chocostar, allows us to widen our product range and improve the quality and appearance of our chocolate. We are well-equipped to identify and anticipate the demands of the market and the needs of an increasingly well-informed and discerning clientele.
Production of our chocolate has two fundamental driving forces: functionality and traceability.
Our chocolate production facility is completely automated, allowing full traceability of each process, from the raw materials to the product on the shelf, through the sustainable supervision and management of every step in the production cycle. Using Siemens’ Simatic PCS7 software in particular we keep an archive of all information, from the bean to the finished bar.
Without this innovation, it would have been impossible to execute audits and manage our complex system of certification.
Our commitment in black and white
Since 2019, we’ve detailed our progress in the area of social responsibility—always fundamental to our approach to production and business in general—through our Sustainability Report. In 2020, this document was included in the Index Future Respect 2020 by Consumer Lab, which compiles the reports most appreciated by consumers.
The Members Assembly implements our Code of Ethics, established and shared with all our stakeholders to formalize and promote the set of values we recognize as fundamental. Our code defines our rules of conduct while also providing the necessary tools for their correct application.
To combat pollution caused by single-use plastics, we actualize our commitment to protecting the environment throughout the supply chain, with the development of a certified, sustainable product. Flowpack is a biodegradable, compostable solution—the first to be made entirely from bio-waste materials. From ink and paper to innovative wrappers that ensure both food safety and the preservation of unique flavors.
The evolution of our logo
Having reached the present day in our history, we will retrace our story through our changing logo, from its beginnings up to the introduction of the hallmark feature, still in use today: the rose. We continue through to this next stage, which indicates an increasingly mature awareness.