Chic ago’s Tempesta Ar tisan S alumi Continues Growth, Embraces Recognition

Upon arriving in Chicago from his native home of Spilinga, Italy, Agostino Fiasche embarked on another journey : to rediscover the full-flavored, spreadable salami ‘nduja (en-DOO -ja) of his native Calabria The search proved fruitless So naturally, Agostino did what any other enter pr ising immigrant would do in mak ing his own American dream With his son Tony, he created his own signature ‘nduja using only heritage Berkshire pork from midwestern producers

That was over a decade ago

I t ’s probably safe to say their first customers may not have realized just how much they longed for a traditional Calabrian salami The fier y culmination of fresh por k , local peppers and sea salt renders ‘nduja irresistible, after all Made to be spread like butter or added to sauces and other accompaniments, its versatility is nearly limitless

The Fiasche’s offer ings have continued to grow along with their recognition B ecause the qualit y of each and ever y produc t gets better with ever y passing year

For Tempesta Ar tisan Salumi, this year has been par ticular ly produc tive and equally as celebrator y I t star ted with the G ood Food Awards bestowing praise upon the flagship produc t that star ted it all I n doing so, Tempesta became the first (and only) company in the United States to receive an award for its ‘nduja I t ’s true what they say : being first really does feel good

Since 2016, the company ’s Finocchiona, Speck , Pistachio M or tadella, Culatello and Wagyu Bresaola have all received honors by the G ood Food Awards, sofi™ Awards and Charcuter ie M asters, to name a few Tempesta’s handmade salumi is often the “housemade” offering for some of Amer ica’s most celebrated restaurants Specialty retailers ranging from Zingerman’s to Whole Foods, Eataly and Wegmans stock their cases with Tempesta B on Appétit magazine refers to Tempesta’s offerings as “legendar y ”

“ We are so grateful that the mar ket has found our offerings as enjoyable as we have in providing them,” Tony Fiasche says “ There is a place for old world craf t to be reimagined I t ’s what keeps us motivated to make the ver y best And it ’s especially fulfilling when retail and wholesale customers, as well as our colleagues in the industr y, so a new 20,000 square foot facility, greatly expanding cook ing capacit y for foodser vice and retail, and for the first time, a dedicated slicing line A focus on snacks marks greater expansion to Tempesta’s produc t roster in the new year

The company is on target to ex tend its streak of 25 percent growth year over year

Named af ter the R oman goddess of stor ms and sudden weather (and a nod to The Windy City) Tempesta clear ly recognize the Tempesta difference.”

Ar tisan Salumi is the culmination of more than 100 years of family exper tise Rooted in the rich Calabrian legac y of making unapologetically authentic and inspired produc ts, Tempesta embraces local relationships, exceptional qualit y and an uncompromising focus on ar tisanal craf t The Fiasche family commitment endures in producing a full range of traditional I talian salumi of the highest standard.

As demand grows, so does Tempesta’s footprint. The company is construc ting

For more information, go to w w w .tempestaar tisansalumi.com or stop by booth #649.

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