Foodlab was born in the heart of the Parma food valley. We are in Polesine Zibello in the province of Parma, and here about twenty years ago the three brothers Gianpaolo, Francesco and Elisabetta Ghilardotti transform their passion for cooking into a company that is now a leader in Italy in the processing and marketing of smoked, marinated and smoked salmon. flavored and other types of smoked fish.
Ours is a story of passion and success, which sees us grow every year thanks to the quality of our products. If we are recognized among the best on the market we owe it to the unique experience we have gained over the years and that has led us to follow only natural methods without compromise. Every day Italian families and chefs from the best restaurants in Italy use Foodlab salmon.
Smoking for us is an art for us. Our fish range includes Norwegian, Scottish or salmon from the best Alaskan fishing boats. We are also among the few to be able to offer Scottish salmon bred organically in the islands to the north of Scotland. The passion for excellence, not only leads us to produce always and only the best, but also to offer cuts and formats that fully satisfy the different needs of preparation and tasting of the product, enhancing the characteristics (whole, pre-sliced, long cut, cross cut, sashimi, tartare and slices). The different cuts of salmon thus represent the opportunity to discover the thousand shades of goodness of a unique product.
We are experts in marinating and flavoring, so our salmon can be enjoyed in different variations. We apply our traditional method not only to salmon but also to other fish species (tuna, swordfish and marlin).
Our techniques are carried out enhancing the typical Italian tradition. To obtain a superior quality product, we carry out the most important processing phases by hand.
To obtain a superior quality product, we carry out the most important processing phases by hand. After having sliced the salmon, sprinkle it with sea salt and leave it to rest for a whole night. We then wash it, dry it for 12 hours using an innovative horizontal airflow process and smoke it for 3 hours at 30 ° C with fine virgin beech wood. The time has now come to tear down the temperature to 0 ° C for about 48 hours, as if it were a small seasoning, to then pass it in a special room where it is packaged in the different cuts and sizes required by the market. The product is never frozen after processing and packaging in order to preserve the taste and texture of the meat intact.