Back in 1885, the founder Giacomo Giannandrea’s maternal grandparents offered a delicious drink made from fresh almonds crushed in a large stone mortar (still jealously guarded today), in a cafeteria on the walls of old Putignano. The young Giannandrea offered his help there, later continuing in the cafeteria belonging to his parents, Francesco and Maria Concetta. After the war, he opened his own coffee shop where, in the early 1950s, he experimented with the production of almond milk syrup, named Beltion (from the Greek word for “the best”), a product that was soon appreciated by consumers all over the south of Italy.
Work culture, respect of traditions and internationalisation are the three inspiring principles that have guided and guide Beltion towards the challenges of the future.
