1980s - 90s.

The Fabbri brand has become more and more popular, thanks to the effectiveness of its advertising and communication strategies, and its distribution all over Europe. As a result the company has begun to diversify its production lines. Fabbri already makes mixtures of ingredients for ice-cream parlours, as well as its famous Amarena and syrups, but recently the company has been expanding its manufacture of products destined for outside the home, namely for bars, restaurants, and the catering industry in general. Fabbri has always paid great attention to satisfying the needs of its customers, and for this reason it is currently one of their top priorities to ensure that products are not only highly innovative, but that they also offer ways of consumption which enable professionals in the sector to enrich and vary their menus, thereby increasing their business opportunities with only a minimal investment. This factor has resulted in the creation of Mixybar and Mixyfruit, which are fruit concentrates for a mixed drink. Shortly a line of flavours for coffee, hot chocolate, cappuccino and tea will be available, known as Mixy Café.

With their means of distribution rapidly changing for the better, with modern forms of distribution, Fabbri is investing in research and development for new products. They are diversifying and increasing the selection of products destined for large-scale consumption. For example, their lines of syrups and liqueur fruits are increasing, and they have recently introduced the new Top Fabbri range.

Fabbri do not only offer high quality products, but also professional training. In 1996, SPIGA was founded, which is a permanent international school of artisan ice-cream making and confectionery, certified by UNI. It is aimed at professionals but also those who are just starting their career in the industry. Product quality, specialisation and the successful management of human resources, combined with research and innovation all constitute the strategic values which are decisive for the success of a business. It is only thanks to a high level training course that these qualities can be successfully put into practice by people working in the industry. Since 1996, many different courses have been created (ice-cream making, confectionery and professional bar work), and a great many artisans have taken part in these courses.