There is a subtle thread running through the history of mineral water in Italy, leading straight to the heart of Umbria, in the hills of Nocera Umbra. This is where Acqua Nocera Umbra originates—water with ancient roots, already known in the 16th century and later becoming, by the late 19th century, one of the first industrial ventures in the sector in Italy.
The turning point came in 1894, when entrepreneur Felice Bisleri acquired the Angelica spring and launched a project destined to make history. From that moment, a brand was born that not only conquered the Italian market but soon expanded internationally, following Italian migration flows to South America, the United States, and even India.
The connection with India is particularly significant. Bisleri himself exported the water alongside an anti-malarial medicine he had developed, contributing to the spread of the brand in a market that still carries his name today, with a major industrial presence.
Today, Acqua Nocera Umbra stands as an excellence that looks to the future while honoring its unique past. This balance between heritage and innovation was at the heart of the event held in Rome, in the refined setting of Idylio by Apreda, the restaurant of chef Francesco Apreda, where water took center stage in a themed dinner.
“Tonight, water is the true protagonist,” said Claudio Turchi, SEM Group’s President, highlighting the value of a product deeply rooted in history yet constantly evolving. “It’s a long, complex, but successful story.”
A story that begins in the 1500s and takes industrial shape in the late 1800s, becoming one of Italy’s earliest companies in the sector. For decades, this water was distributed across the country and exported worldwide, representing not just a product, but a symbol of Umbrian identity.
Today, the project enters a new phase. After years of also producing private label, the goal is to strengthen brand identity, bringing Acqua Nocera Umbra and Acqua Claudia into the world of fine dining and the Horeca channel.
This evolution is also expressed through a new design, with a bottle created to enhance the value of a water that was already described in the 16th century as “pure, crystalline, divine.” A container designed to communicate identity and quality at first glance.
The evening at Idylio offered a tangible demonstration of this vision. Chef Francesco Apreda crafted a true gastronomic journey where water was not simply an accompaniment, but a central ingredient. A standout example was the rice dish prepared “acqua pazza” style, where Acqua Nocera Umbra became a structural element of the recipe, enhancing flavors and textures.
“A spectacular culinary journey,” the President described it, emphasizing how the use of water in cooking opens new dimensions of storytelling and experience.
But this journey is just beginning. The next appointment is set for May 22 at the Castello di Solfagnano, where the Acqua Nocera Umbra Award will take place—an opportunity to officially unveil the new bottle dedicated to fine dining and to continue building a dialogue between product, territory, and gastronomic culture.
Because, as this story shows, even water—in its apparent simplicity—can become narrative, identity, and vision. And, above all, a true protagonist.
