A Story of High Quality, Passion and Great Love

As the sun rises on the horizon and the sea breeze from Santa Maria di Leuca brings freshness, Acquarica del Capo slowly awakens, illuminated by the white light of the South.

In this enchanting setting, Martinucci’s factory becomes the beating heart of Apulian confectionery tradition and generates pasticciotti, fruttoni, cakes and delicious breakfasts.

From the workshop forged by the art of generations past, the delicacies make their way to our 25 concept stores, bringing with them the scent of the earth, the soul of the sea and the warmth of a community that lives and breathes through its food.

It was the year 1950, a time when time seemed to flow more slowly in the picturesque landscape of Salento, Apulia.

Here, Rocco Martinucci and Annunziata Panese were united in marriage, bringing with them the traditions and art of pastry making.

Rocco, a charming figure and itinerant ice cream maker, came from a family of artisans, while Annunziata carried in her veins a passion for the art of baking, inherited from a long line of bakers.

In the 1960s, the Martinucci family started delightful emporiums in Lido Marini and Santa Maria di Leuca. From here, the sweet fame of their products began to spread to the heart of Salento. The 1970s brought with it steady growth.

The Martinucci brand became synonymous with quality and connection to roots.

In the 1960s, the Martinucci family started delightful emporiums in Lido Marini and Santa Maria di Leuca. From here, the sweet fame of their products began to spread to the heart of Salento. The 1970s brought with it steady growth.

The Martinucci brand became synonymous with quality and connection to roots.

As the sun rises on the horizon and the sea breeze from Santa Maria di Leuca brings freshness, Acquarica del Capo slowly awakens, illuminated by the white light of the South.

In this enchanting setting, Martinucci’s factory becomes the beating heart of Apulian confectionery tradition and generates pasticciotti, fruttoni, cakes and delicious breakfasts.

It was the year 1950, a time when time seemed to flow more slowly in the picturesque landscape of Salento, Apulia.

Here, Rocco Martinucci and Annunziata Panese were united in marriage, bringing with them the traditions and art of pastry making.

Rocco, a charming figure and itinerant ice cream maker, came from a family of artisans, while Annunziata carried in her veins a passion for the art of baking, inherited from a long line of bakers.

In the 1960s, the Martinucci family started delightful emporiums in Lido Marini and Santa Maria di Leuca. From here, the sweet fame of their products began to spread to the heart of Salento. The 1970s brought with it steady growth.

The Martinucci brand became synonymous with quality and connection to roots.

The 1980s and 1990s brought new challenges and opportunities. Alongside handicraft production came industrial production to meet the growing demand. However, the essence of craftsmanship and love of tradition remained intact, rooted in the heart of each creation.

With the arrival of the new millennium, the company understood the importance of spreading its confectionery heritage. The new Martinucci Laboratory emerged as beacons of authentic flavors throughout Salento, reflecting the evolution of artisanal tradition.

Torre San Giovanni in 2002, Gallipoli Corso Roma in 2004, Maglie in 2005, Otranto in 2006, Fontanelle in 2012 and then Tricase in P.zza Pisanelli in 2013.

In the same year, the brand was revamped, recognizable by the Martinucci green, a symbol of tradition and freshness of the products.

This encounter between tradition and modernity was amplified in the Martinucci Laboratory spaces, where embroidery and design danced together, celebrating aesthetics and taste.

The time came to cross the borders of Salento. A new Martinucci Laboratory opened in Bari, bringing the confectionery tradition outside Salento.

This marked an important milestone in the spread of the brand.

In 2014, the Presicce-Acquarica workshop arose, the beating heart of Martinucci production. Here, every creation is born with artisanal passion, from cakes to rustics, from pasticciotti to chocolate masterpieces.

In 2017 the Alberobello Lab was born followed by Castro and Polignano a Mare in 2018. In the same year the Martinucci Shop was also born. In 2019, the Brand set off to conquer Rome with the opening in Roma Termini Station and shortly after in Roma Trastevere.

Labs also doubled in Gallipoli with the opening in the historic center, Tricase with the opening of the Lab New Concept in P.zza Cappuccini and Bari Sparano. And then Lecce, Alessano and many other locations that welcomed Martinucci Laboratory’s unique flavor.

The challenge for the future is to move up the boot to offer Martinucci’s goodness to all Italians. Next opening in Milan expected by the end of 2023.

In 2017 the Alberobello Lab was born followed by Castro and Polignano a Mare in 2018. In the same year the Martinucci Shop was also born. In 2019, the Brand set off to conquer Rome with the opening in Roma Termini Station and shortly after in Roma Trastevere.

Labs also doubled in Gallipoli with the opening in the historic center, Tricase with the opening of the Lab New Concept in P.zza Cappuccini and Bari Sparano. And then Lecce, Alessano and many other locations that welcomed Martinucci Laboratory’s unique flavor.

The challenge for the future is to move up the boot to offer Martinucci’s goodness to all Italians. Next opening in Milan expected by the end of 2023.

The Story Continues... Stay Tuned!!!