The production of alcoholic and non-alcoholic syrups began in the 1920s. It was during this period that Fabbri came out with the company’s most famous product, “Marena con frutto”, inspired by a recipe of Gennaro Fabbri’s wife.

With the opening of the Bologna facilities, the idea of syrups took full form, with mint and grenadine leading the way. Then came the famous amarena cherry syrup, inspired by a recipe created by Gennaro Fabbri’s wife, Rachele Buriani. Originally sold in demijohns, the product was to then bring Fabbri great fame and fortune with its unmistakable white and blue ceramic jar. Gennaro had the first jar made by a ceramic artist from Faenza, Riccardo Gatti, as a gift to his wife, thanking her for the creation of the new product.
The 1930s marked the arrival of cherries in liqueur and the expansion of the product range to include preserves, the only production that was allowed during the war.

Sons Romeo and Aldo were to become increasingly active in developing the businesses, so much so that the name of the company was changed to “Ditta G. Fabbri di Aldo e Romeo Fabbri” in 1933. Shortly prior to his death, Gennaro acquired Bar Centrale, which his sons transformed into an elegant shop where people could sample and purchase Fabbri products. A unique luxury for the times, the shop was open 24 hours a day, making it an ideal meeting place for the city’s youth and high society.