The tradition of cotto dates back thousands of years, and is the result of the subtle alchemy between water, earth, and fire. The Fornace Brioni in Gonzaga, a small town centre steeped in history and Renaissance culture in the plain around Mantua, produces cotto exclusively by hand, according to a savoir-faire that has been handed down through the generations, using the finest clays from the slow sedimentation of the floodplain of the River Po.

Due to this prospect of development, the Brioni brothers have hired architect Cristina Celestino to direct the design department of the brand, since 2017.