Founded in 1975 by Olivio Vassalli in Ferrara, the bakery flourished with family support, expanding sales points, staff, and management. By the late 90s, Vassalli shifted focus from retail to semi-finished raw dough production, establishing Vassalli Bakering. The management team includes Olivio Vassalli in R&D, Patrizia Negri in HR, Raffaele Vassalli in management, and Marco Ferri in administration, with the third generation recently joining the company.

Today, Vassalli produces 12 tons of raw and pre-cooked frozen products per shift across three advanced production lines. Utilizing modern sanitization systems, digital temperature controls, metal detectors, and an advanced traceability system (ORIPAN), they quickly blast chill over 20 quintals of product per hour, allowing for significant growth capacity.

Vassalli prioritizes high-quality, 100% traceable raw materials exclusively from Italy. In 2019, they established the "Vassalli Supply Chain," collaborating with Ferrara farmers to cultivate over 300 hectares of land, producing 20,000 quintals of Ferrarese soft wheat. Expert agronomists and AGRIFILIERA's satellite technology ensure optimal cultivation, guaranteeing unique soft wheat flour for Vassalli's products.