The production of bread, biscuits and typical cakes of the Masoni family began towards the late nineteenth century (1885 circa) with the bakery opened in Colle Val d’Elsa by Ippolito Masoni, nicknamed “Pottelli”, and his wife Petronilla Razzi. During the First World War, many Italian soldiers at the front were also nourished with Masoni products. But the ability to work flour, honey and sugar needed decisive refinement: and this is where Giuseppina came on the scene, the wife of one of Ippolito’s children, Giovanni, known as Nanni.

It was she who learnt the art of confectionery from Maioli, in Florence, and used this wealth of experience for the new Masoni bakery. This is how, in the twenties, L’Alimentaria was established, the first, and for quite some time, the only confectioner of Colle Val d’Elsa. The activity continued successfully and was soon enhanced by the contribution of a new, particularly enterprising descendant: Pietro, the son of Nanni and Giuseppina.

The present company name was to be dedicated to him with acknowledgement and affection. Then came the Second World War, and the scarcity of raw materials sharpened the wit: l’Alimentaria invented a strange but highly appreciated panforte with dried figs and walnuts. In the Fifties the production of sweet cakes by l’Alimentaria was re-launched thanks to the workshop in the name of Bonelli Giuseppina and Son.

Soon afterwards production started to become industrial with a factory run under another brand: Bonelli and Masoni. This was the time when Giovanna, the daughter of Pietro and Giuseppina Lupi started to approach the world of confectionery.

Bonelli and Masoni grew again thanks to Giovanna and her husband, Auro Arnecchi, to reach its current organisation, with the new brand and more modern and spacious premises, built towards the end of the Sixties. Meanwhile, also the sons of Giovanna and Auro came to the forestage, Massimiliano and Gianluca Arnecchi, with whom an even larger factory was inaugurated in 2008 in the name of the Masoni family, and the tradition continues.