It all started in 1985 when Tiziano Caminati, inspired by the traditions of the Romagna Apennines, decides to offer high quality cured meats. The Salumificio del Fumaiolo, now ambassador for traditional cuisine of Romagna, was then established.
It is a known fact in Romagna that a good cold cut must be eaten with flatbread. Following the passion for authentic cuisine, the Salumificio expands to include the Pastificio. In 1999, it starts producing flatbread and traditional handmade pasta without any preservatives. The light flatbread made with corn oil instead of lard, is packaged in slices. Both the recipe and its package have contributed to the success of this product.
The increased range of products inspires the Salumificio Pastificio del Fumaiolo to start a new line dedicated to high quality food for catering. The long experience of the azdore (Angels in the house), the careful selection of the best ingredients along with the necessary innovation, is now available to the restaurant industry.
In 2012 the factory moved to a new site in Via dei Laghi, always in Alfero. Here 35 employees are dedicated to the artisan production of 25 million flatbreads per year.
Careful research allowed extending the range of pasta fillings to include excellent and delicious recipes that follow our line of tradition. By combining flavours, freshness, authenticity and well-being, the ongoing research promises tasty novelties for the near future.
Since the first Salamino was produced – allegedly the company’s trademark – Fumaiolo has come a long way. Throughout time the company maintains its family-run business management line, led by Tiziano and his son Alessandro. Nevertheless the company continues to set new goals for itself: currently established in North and Central Italy and within the large-scale retail network, it now intends to expand in the foreign market by focusing on quality and the strong reputation of the Made in Italy brand.