1932 - Romolo Barbieri, Rodolfo's father, founds the salami factory that bears           his name

1941 - The production of the ragù meat sauce "Tutto" begins.           This first specialty food product will pave the way for all future           specialty food products

1950 - The production of bouillon cubes begins at the same time as the           production of several ready-to-use specialty food products

1956 - Rodolfo Barbieri takes over the reins of the company following his           father's death. He changes the company name to Robar and switches           the company's focus to specialty food products

1962 - Robar begins operating in the catering field as a result of Clorindo
          Grandi being hired as the business manager.

1972 - The company name is changed to Menù, and construction begins on           the production facility in Medolla (province of Modena), Italy

1974 - From this point in time forward all the recipes developed for using           Menù products are under the supervision of Giliana Barbieri

1992 - Menù magazine is founded

1999 - Menù obtains UNI EN ISO 9002 certification for the quality of its           production process

2002 - Menù celebrates 70 years of operations and its first 40 years of           success in the catering business.

2003 - La Menù riceve la certificazione UNI EN ISO 9001:2000.

2006 - Apertura di 4 show-room in Italia.

2007 - 40° anniversario del prodotto principe, la Pomodorina.

2009 - La Menù ottiene le certificazioni di sistema di gestione UNI EN ISO 22000:2005 per la Sicurezza Alimentare e la UN EN ISO 9001:2008 per la qualità.