1887
The first factory.
On August 16, 1887, at the age of 25, Adolpho Selmi, an Italian immigrant, landed in the Port of Santos (SP) and, with the dream of spreading the gastronomic tradition of his country, founded a small pasta factory in Campinas, city he chose. Thus was created the Pasta Factory Adolpho Selmi, with daily production that fit in a basket, commercialized on the streets of the city, having as main customers its fellow countrymen, who were delighted with the fresh pasta that resembled the aromas and flavors of the motherland.
Galo pasta.
At the end of the 19th century, Adolpho Selmi entered into a society with his fellow countryman Hugo Gallo, the name that gave rise to the pasta brand. At first, the preparation of the pastas was made in the manual press. After this stage, the pastas started to be produced by mills and also by animal traction. Years later, production was made using a large boiler that powered a traction engine (a steam engine used to handle heavy loads).
And at last, electricity boosted production, which gained strength with the use of electric dough mixers imported from Italy.
1911
1911
With the arrival of the power grid installations in Campinas, it was possible to develop the industries in the region, and with Selmi it was no different. Production was expanded with the Italian import of electric dough mixers.
1921
From Italy to Brazil.
With permanent residence in Brazil, in 1921 Adolpho Selmi closed his business in Italy and definitively took over again the direction of the factory, alongside his eldest sons and his firstborn son, Comendador Aladino, who led the pasta factory during his father's absence. At that time, Galo pasta was almost mandatory on the tables of Italian immigrants who continued to arrive in the country.
The scenario favored the company's growth and Aladino Selmi, with an even more promising view of the market, became professional in accounting.
1931
The semolina pasta.
In 1931, the factory moved to Rua Francisco Teodoro. Three years later (1934), the first semolina pasta was launched by Selmi. The years passed, Aladino continued to lead the company and later counted on the collaboration of his sons Renato, Luciana and Regina for the management of the company.
1934
1934
The factory changes its address and counts on the collaboration of Aladino's children. In addition, a new product is launched: semolina pasta.
1939
The beginning of the Aladino era.
In 1939, to improve production, new machines were imported from Italy, increasing consumption to go beyond the region of Campinas, consolidating the company in the regional market. In this scenario, Aladino Selmi got stronger economically, bought his father's and brothers' shares and became the owner of the company in partnership with his son Renato Selmi, who at his 18 years old already knew the entire manufacturing process, thanks to the former position of production assistant.
1956
1956
With the new corporate name Pastificio Selmi S/A, businessmen begin the construction of a new building, designed to house production, administration and a mill.
1962
Pastifício Selmi S/A. (pasta factory)
With a visionary spirit, Aladino Selmi founded Banco Cidade de Campinas (Campinas bank) and, through the sale of shares, bought a mill to benefit the wheat grains. The new investment enabled the expansion of the company, greater quality and agility in production, and in 1956, with limited space, the new headquarters of the factory began to be built on Avenida Mirandópolis, in Campinas, the same year in which the new corporate name was established: Pastificio Selmi S/A, which still prevails today. In 1962, the company started to operate at the new address and the acquisition of the mill enabled the production of all the flour necessary for the production of pasta.
New manufacturing plant: Londrina.
Still in the 1960s, a new manufacturing plant was opened in Londrina / PR, strategically located to meet the demand and facilitate distribution in the South region.
The plant was directed exclusively to the manufacturing of pasta such as spaghetti, angle hair, penne and other cuts.
1970
Renata, the most beloved in Brazil.
In 1970, Renata wheat flour was launched, “the most beloved in Brazil”, a name chosen by Renato Selmi to honor his daughter. Years before, Ulysses Guimarães (the Minister of Industry and Commerce at the time) declared that Pastificio Selmi was among the top companies in the country.
The acknowledgement continued and, in the city of Pistoia, in Tuscany, Pastificio Selmi received a gold medal and a diploma of honor to the merit at an international exhibition.
1980
A new direction.
In 1980, Renato Selmi and his children took over the direction of the company. Experience, competence and entrepreneurship became the landmarks of the new management. At this time, in addition to Campinas and Londrina, the teams also operated in the markets of São Paulo, Belo Horizonte, Rio de Janeiro and the interior of São Paulo.
Nine years later, Pastificio Selmi received another international acknowledgement for the excellence of its products: award at the XXII International Food and Beverages Award, in Dusseldorf, Germany.
1990
The first hard grain pasta made in the country.
In the 1990s, the import of hard grain dough began to grow day after day and, in order to compete with foreign brands, the Selmi Group made large investments in the factories in Campinas and Londrina. Renata Tricolori was launched, for buyers of natural products, and Renata Superiore, the first hard grain pasta made in Brazil.
At the end of the century, the Group boasted the first place in pasta sales in Brazil and, in 2000, opened the Sumaré factory complex, which nine years later housed the new biscuits factory. It was in this plant that the manufacturing of the Renata ready-made cake and the muffin Renata started in individual portion.
2000
2000
Now operating entirely at a new address, the modern spaghetti production line is installed with the capacity to manufacture 4.5 tonnes per hour. The new Renata Cake also appears to expand the Selmi products range.
2005
New board of directors and new achievements.
In 2005, after the death of Renato Selmi, the entrepreneur Belarmino da Ascenção Marta Júnior joined Ricardo Selmi. The mission of the new board of directors was to migrate the pasta factory company to produce food, launching new categories such as biscuits, cakes, muffins and other products.
2007
Renata Wheat Flour is elected the best in the market by the Brazilian Consumer Protection Association (PROTESTE).
2009
The biscuits manufacturing complex is launched at the Sumaré factory complex, following the innovations in the sector. Successor of Renato Selmi, his son Ricardo takes over the presidency of the Group.
2014
In 2014, the Rolândia plant was opened, exclusively for the production of pasta.
2018
130 years of success.
With all these achievements, always launching new products and increasing the range of offers to the buyer according to the evolution of the market, Selmi reaches 130 years. With the vitality and wisdom of those who know – and a lot – the art of transforming wheat into products that please sense of taste from the simplest to the most sophisticated, it lives in constant evolution, dialoguing with its buyers and showing that it is a traditional, yet dynamic group , which evolves and follows new trends, thus being a great reference in the food sector.
2020
With over 130 years of tradition, the former Pastificio Selmi has expanded in the manufacture of products throughout its history.
Investing year after year in cutting edge technology and innovation until it becomes a food industry, Selmi seeks in its history to produce food with the highest quality in the market. Discover all the manufacturing facilities and the processing of wheat until it arrives on your plate, matching the best flavor with the tradition of bringing a product prepared with the utmost exquisite taste to Brazilian families. The Selmi product line includes biscuits of all types, several pastas, ready-made cakes and cake mixes, dough, flours, olive oil and grated cheese.
2021
New behaviors, new products.
Products arrive on the shelves to suit different lifestyles. The Specialties Line has Macarrão Renata Sem Glúten, Macarrão Renata Orgânico and the Macarrão Renata Veggie Protein+. In biscuits and laminates, Renata Integrale and Renata Cream Cracker Natural Fermentation also arrived to increase the family.
2022
135 years: The revolution is always evolving.
The restlessness to evolve leads Selmi to celebrate its 135th anniversary focused on technology and the expansion of several areas. Investments in an industrial yard 4.0 allow for production with first-rate technology, which impacts manufacturing, distribution and the expansion of its product portfolio.
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