For Agostino Fiasche, his journey from Spilinga, Italy, to Chicago, Illinois, would become the catalyst for creating Tempesta Artisan Salumi more than a decade ago. Now, wielding a portfolio of unique specialty items, like its signature ’nduja, the company has experienced remarkable success driven by rising demand, and its growth shows no signs of slowing.
“We are so grateful that the market has found our offerings as enjoyable as we have in providing them,” Owner Tony Fiasche, son of Agostino, said. “There is a place for old-world craft to be reimagined. It’s what keeps us motivated to make the very best. And it’s especially fulfilling when retail and wholesale customers and our colleagues in the industry clearly recognize what we’re trying to do differently.”
One of these recognitions came in the form of a Good Food Award for the company’s ’nduja this year, a release stated. Additionally, Tempesta’s Finocchiona, Speck, Pistachio Mortadella, Culatello, and Wagyu Bresaola have also garnered recognition from renowned institutions like the sofi™ Awards and Charcuterie Masters.
Backed by these honors, Tempesta's products have landed on foodservice menus as well as onto the shelves of specialty retailers like Zingerman's, Whole Foods, Eataly, and Wegmans.
As demand continues to rise, the company is increasing its footprint, constructing a new 20,000-square-foot facility. With this expansion, Tempesta has greatly increased its cooking capacity for foodservice and retail and, for the first time, has a dedicated slicing line.
On top of widening its mark, Tempesta is extending its reach to focus on snacks. The company plans to grow its product portfolio in the new year and is on track to extend its streak of 25 percent year-over-year growth.
With so much development ahead for Tempesta, stick with Deli Market News for updates.