The company was founded in October 1996 by the will of Silvano Buccolini and Giuliana Papa, his wife, hence the acronym SI.GI. Silvano comes from the experience of technical of Ist. Tecnico Agrario di Macerata, and he is taster of olive oil (second level) and an expert in olive growing and Giuliana is a great lover and keeper of the old homemade recipes. Together they decide to create the first laboratory groped for the adventure to inform the general public on products of the scope family. Respecting the same manufacturing techniques, methods, ingredients, and looking for the old recipes over the years, fruits have disappeared and what was a part of the historical tradition of culture Marches, Si.Gi undertakes with respect and communicate those values through its research output. From this work have been born from the beginning: the Sapa, the Visciole Under The Sun, oil,jams Morici (mulberry black whole fruit), white figs, the wild plums called Brugnolette, the Quince with Sapa, apple mint , then the jelly apples and quince, then Viccotto and arrive later to bring the Vino di Visciole (wine and sour) and ultimately the Giuggiolone (the old original jujube broth) ...

The originality of tradition in respect of the ancient local recipes. The search and revival of long-forgotten fruit. An organic farming, which guarantees the purity of raw materials. A simple and natural method of processing, in full respect of the seasonality. Full handmade throughout the production process. These are jams, jellies, oil, fruit sauces, condiments, executed entirely by hand, through the use of simple tools, such as the masher at different sizes, and traditional cooking methods like boiling with open pot. Furthermore, there is no use of chemical thickeners, (Jellies and jams without pectin, without stabilizers, without preservatives in oiland without food colouring), the greater or lesser extent and density of the product is produced exclusively by the different methods of cooking, while its freshness is preserved through meticulous preservation techniques to the natural, in accordance with the seasonal cycles.

All this is SI.GI., who has recovered recipes, old workings and fruits such as Sapa, the Visciole al Sole (The only Italian production still exists), the pink apple jelly, Mulberry jam, the Wild plums jam, White figs, The Visciola Wine and comes after eight years of experimentation and testing: "The Giuggiolone" aromatized wine-based, sweet dessert, golden yellow in color with aromas and flavors very persistent, on the palate reveals ripe jujube sensations velvety. Of alcoholic content of 11% Vol, obtained by the fermentation of jujube second peasant culture, the Giuggiolone is the ancient, true, natural,jujube broth.