Fumaiolo is a food company from the Italian region Romagna with a long tradition in producing gastronomic specialties. Founded in 1985 in Alfero, in the Tuscan-Romagna Apennines, it stands out for its quality and authenticity, using methods that preserve traditional flavors.
The company philosophy is based on three principles: craftsmanship, connection to the territory, and natural preservation. Production is artisanal to ensure quality. Local traditions are valued, and local raw materials are used. Freezing is achieved solely through freezing techniques without the use of additives. The company operates both in the Large-Scale Retail (GDO) and in the Ho.Re.Ca. sector.
“Fumaiolo has a strong connection to the territory and local traditions,” says Alessandro Caminati, Fumaiolo’s Ceo. “We preserve traditional products like the tortello alla lastra and and many others. Our mission is to keep these products natural and artisanal while introducing innovations where possible. Even though we are in the frozen food sector, our products are natural and far from ultra-processed foods.”
Q: Cold storage is central to your philosophy. How does it affect product quality, and what sustainable practices do you adopt?
A: Cold storage preserves products without chemical additives, ensuring a long shelf life while maintaining quality and flavor. In markets which frozen food where it is less common, we explain that fresh pasta can be frozen without losing quality. We freeze at -50°C in 5 minutes, preserving the product’s characteristics. This reduces waste and offers a healthy, natural product.
Q: How do you respond to the growing demand for frozen pasta in the Ho.Re.Ca. sector, and what innovations have you introduced?
A: Frozen fresh pasta is increasingly in demand. Restaurant’s chefs choose it because it simplifies work in the kitchen without sacrificing quality. Our pasta maintains the same level as artisanal preparation. We focus on craftsmanship and natural ingredients to stand out from more industrial frozen products and to build loyalty among chefs who see us as a reliable partner.
