Incubator success: Mondarella marks major milestone

Italian roots

In originally choosing which type of product to focus on, Piero decided to follow his Italian roots. When transitioning to a plant-based diet himself, he admits that giving up mozzarella, a beloved Italian staple, was his biggest challenge. This led to years of research, recipe testing, and product development, all of which culminated in the Mondarella that you can find on supermarket shelves.

“Italian cuisine is straightforward, works well, and is absolutely scrumptious. In most cases, it’s the simplest things that turn out great” – Piero Brunetti

The mozzarella alternative contains 20% almonds in combination with other natural, raw ingredients and contains no sugar, gluten, or soy. The cheese-producing facility is just outside of Berlin and the company only works with environmentally-friendly almond farmers.

In 2019, Piero joined the ProVeg Incubator in order to take his growing business to the next level and completely changed his go-to-market strategy as a result, so as to enter the market in just the right way. He says that working with startups for several years, before founding his own company, helped him tremendously. He also stresses that entrepreneurs need to be passionate and unwavering in their mission to achieve success.