Fumara, the salmon named after the fog
We named our range for large-scale distribution Fumara, after the word that defines fog in Parmesan dialect, fumära.
A name that has within it the production area, the right bank of the Po and Parma, a Unesco Creative City for Gastronomy: like Culatello, ‘il Fumara’ is the fruit of a knowledge and land that make it unique.
![](https://foodlab.net/wp-content/uploads/prodotto-salmone-norvegese-affumicato-fetta-superior-100g.png)
But in this same term there is also the trait of a smoking process that is different from all the others, a fusion of past and present by patron and chef Gianpaolo Ghilardotti, who, after an experience alongside the Michelin-starred Georges Blanc, built a special oven to obtain a smoking process that is Italian, elegant and rounder than the traditional Nordic method. A smoking that is reminiscent of the Po fog.
Fumara is therefore a hymn to our origins and at the same time the synthesis of our work: inside are experience, passion, an intense path of experimentation and every phase of the Foodlab method.
![](https://foodlab.net/wp-content/uploads/fumara_linea.png)
The Fumara collection includes Norwegian, Scottish, Red King and Wild Sockeye salmon smoked, natural, flavoured, and a steamed line also declined for Swordfish, Tuna and Cod.
![](https://foodlab.net/wp-content/uploads/prodotto-salmone-norvegese-affumicato-fetta-superior-100g.png)
Fumara.it