Tony Loeb

📊 Newlat Food closed 2024 with record financial results, achieving consolidated revenues of €2.8 billion. The normalized EBITDA stood at €177.6 million, with a 6.4% margin. The operating result (EBIT) reached €194.5 million, a 10.1% increase. Net consolidated profit grew by 5.3% to €142.3 million. The underlying free cash flow was €225 million, with total free cash flow hitting €197 million. Adjusted net financial position improved to -€346 million as of December 31, 2024. The ND/EBITDA ratio (including IFRS 16) was 1.95x, dropping to 1.38x excluding IFRS 16. Revenue by product category saw a 9% growth in Fish to €465 million, a 6% increase in Milk Products to €274.5 million, and a 5% rise in Drinks to €354.5 million. Dairy Products grew by 5% to €60.1 million, while Pasta declined by 9% to €193.3 million. Special Products decreased by 30% to €23.6 million. For 2025, the company anticipates a €15 million reduction in financial expenses.

🍕 Pizzaiolo Valerio Di Bratto from Battipaglia created the unique "Strappata®," neither pizza, bread, nor focaccia. The Di Bratto family, including sons Pietro and Alex, initiated a rebranding and a new contemporary menu. The "Strappata®," a registered trademark, has been a signature dish since 1998. The menu boasts five variants including the "Classica dal 1998" with regional Italian ingredients. The pizza dough is an indirect mix with a 48-hour fermentation. The family-owned Pizzeria La Strappata® was established in 1998, focusing solely on high-quality pizza since 2015 with three rooms and 180 seats. The Di Bratto family manages the pizzeria with Valerio, Pietro, Alex, Antonietta De Martino, Anna, and Lorella Di Bratto making up the team.