Foodlab was founded in the heart of the Parma food valley, nestled in Polesine Zibello, a picturesque corner of the province of Parma. Nealry two decades ago, three siblings—Gianpaolo, Francesco, and Elisabetta Ghilardotti—turned their lifelong passion for cooking into a thriving business. Today, Foodlab stands as a leader in Italy's smoked fish industry, renowned for its exceptional salmon, marinated and smoked to perfection, along with a variety of other smoked fish.

Our journey is one of dedication, passion, and success. Over the years, we’ve earned our place among Italy’s finest thanks to our unwavering commitment to quality. Our reputation for excellence is a testament to the years of experience we've cultivated, always staying true to natural methods without compromise. Every day, Italian families and top chefs from the best restaurants across the country enjoy Foodlab salmon.

For us, smoking is not just a technique; it’s an art form. Our range of fish includes premium Norwegian, Scottish, and Alaskan salmon, carefully selected from the finest fishing boats. We’re also one of the few producers to offer organic Scottish salmon, raised sustainably in the pristine waters of the Northern Isles of Scotland. Driven by a passion for excellence, we continuously strive to deliver the best, offering a variety of cuts and formats designed to meet the diverse needs of both preparation and taste. Whether it’s whole, pre-sliced, long cuts, cross cuts, sashimi, tartare, or delicate slices, our salmon allows for an exploration of countless nuances of flavor.

Marinating and flavoring are our specialties, and we take pride in offering our salmon in an array of delicious variations. While our traditional methods are rooted in time-honored practices, we also extend this approach to other fish species, including tuna, swordfish, and marlin.

Our craftsmanship honors the best of Italian tradition. To ensure a superior product, we carefully handcraft the most crucial stages of production. After slicing the salmon, it’s lightly salted and left to rest overnight. The following day, we wash it, dry it for 12 hours using an innovative horizontal airflow process, and then smoke it for three hours at 30°C with fine virgin beech wood. The next step involves a slow maturation process at a chilled temperature of 0°C for 48 hours, allowing the flavors to deepen as if the fish were seasoning itself. Finally, the salmon is placed in a special room where it is packaged in the various cuts and sizes requested by the market. To preserve its delicate taste and texture, our products are never frozen after processing and packaging.

This careful attention to detail at every step is what makes Foodlab's salmon a true taste of Italy—exceptionally flavorful, sustainably produced, and crafted with the utmost care.