Dileo Pietro S.p.A.

 Born in 1663, Di Leo produces and supplies a wide range of biscuits: Savoiardi with 26% of pasteurized fresh eggs, perfect for making tiramisù; Caserecci, using wire-cutting technique; Fattincasa, combining tradition and innovation; Vivisano, with great nutritional values; Caveosi, a snack which follows a traditional recipe and uses local extra-virgin olive oil and PGI white wine from Basilicata and Fiorbì, the organic line. All Di Leo’s biscuits are palm-oil free and nut-free and are made with only corn oil, sunflower oil or extra-virgin olive oil. The Company is guided by its strong quality-oriented approach and combines the advantages of the latest technologies with high-quality raw materials and production techniques inherited from traditional craftsmanship.  The Company obtained ISO 22000-ISO 14001 for its quality system, and the Brc Global Safety and the Ifs for Food Safety certifications.