Our history
Pasquale Aloia
The business history of the Aloia family is rooted in the ancient mercantile tradition of the Amalfitans. Valiant sailors and shipowners, the Amalfitans created a dense network of trade in the southern Mediterranean, particularly in Calabria.
Pasquale Aloia, born in 1855, passed on these trading traditions to his sons Vincenzo and Antonio, and in the early 1900s he started his own food business with them.
Antonio Aloia
Antonio Aloia quickly developed the family business with his brother Vincenzo and as early as 1920 imported grains from the United States of America to Naples.
In a few years the Aloia’s business grew further thanks to the construction in Calabria of a large warehouse for storing goods, among which was preserved fish imported from Northern Europe.
Technological progress in the first half of the twentieth century also came to the Aloia’s business activity as they built an advanced cylinder mill for grinding grain.
Also sensing the commercial strength of pasta, Antonio and his brother decided to build a pasta factory with some partners.
Domenico e Pasquale Aloia
In the immediate postwar period Domenico and Pasquale Aloia joined their father Antonio in the business.
In the late 1950s Domenico specialized in importing preserved fish products, establishing his company in the port of Naples.
Riccardo, Francesca e Giandomenico Aloia
In 1973, Riccardo Aloia, Domenico’s son, begins the business of representing foreign companies for the Italian market, operating in the fish sector.
Today Francesca and Giandomenico, with their father Riccardo, proudly carry on the family business and entrepreneurial history.
Giandomenico Aloia, with his DNA as an Amalfi merchant and strengthened by the family’s entrepreneurial history, has decided to expand the business offerings, flanking the agency activity with the selection and distribution of the best food specialties from around the world.
