Specification Sheet

5
4 XXX
TRADITIONS OF EXCELLENCE
Wherever you find a Bertazzoni you
find the classic Italian virtues: the flair
of good design, the solidity of good
engineering, the love of good food.
The company was founded in the late 19th
century. Founder Francesco Bertazzoni had
seen wood burning stoves on the new
railroad that connected his home town in
Emilia-Romagna with the industrial north. He
and his son Antonio were inspired to make
their own, and before long Bertazzoni wood
burning stoves were well known across Italy.
The family built their first factory in 1909,
and expanded again in the 1920s. After the
upheavals in Europe of the 30s and 40s,
the 1950s saw the start of a period of
sustained growth. Bertazzoni moved into gas
and their first tabletop units were introduced
in 1953. These were followed by gas stoves,
further perfected in 1958 with the addition
of an oven.
In the 1960s, exports began for the first
time in the Mediterranean area, extending
throughout Europe and into Pacific Asia by
the 1970s. At the turn of the 21st century,
completely new machines were carefully
developed for the American market and
launched in 2005.
Classic fare produced
in Emilia-Romagna:
Prosciutto di Parma
(above) and Parmigiano-
Reggiano sprinkled on
pasta (left).
Below. a traditional
Bertazzoni wood-
burning stove from
the early 20th century.
Food is everything
Bertazzoni cooking machines are made as
they always have been in Guastalla near
Parma in Emilia-Romagna. This is a region
famous around the world not only for its fresh
produce but also delectable preserved foods
such as prosciutto di Parma, salami and
mortadella, varied and delicious pastas,
Parmigiano-Reggiano and aceto balsamico.
This is also the home of world famous
sports cars and racing motorbikes,
machine tools and agricultural equipment.
Nowhere on earth is there a more natural
home to for producing well engineered
cooking machines: the home of Bertazzoni.