Chef Spotlight: Antonio Fiasche

Chef Spotlight: Antonio Fiasche

Chef Spotlight: Antonio Fiasche, Tempesta Artisans and Tempesta Market 

Favorite Heritage Cuts: Pork Jowls, Boneless Fresh Hams

Heritage Products Crafted by Tony: BBQ Pork Chop, Korean BBQ Wagyu Short Ribs, and many more!

Team Heritage is just back from Chi-Town where we visited with 5th generation Calabrian curemaster, Antonio Fiasche. Antonio grew up in the hospitality industry helping his parents run Ristorante Agostino since he was a boy. What started as curing experiments in the attic of the restaurant, has led to one of the most respected and diversified cure houses in the country making 'nduja, salami, culatello, speck and mortadella as well as pre-seasoned roasts made exclusively for Heritage Foods. His newest addition is a beautiful deli and shop, Tempesta Market featuring the best sandwiches in Chicago. Look for his products everywhere and at HeritageFoods.com!

Pork jowls becoming guanciale at Tempesta Artisans Salumi

Pork jowls becoming guanciale at Tempesta Artisans Salumi. 

Culatello! The king of the prosciutto.

Culatello! The king of the prosciutto. 

Tempesta Market at 1372 W Grand Ave

Tempesta Market at 1372 W Grand Ave.

Tempesta Market

Tempesta Market 

Patrick and Tony at Tempesta Market.

Patrick and Tony at Tempesta Market. 

Muffaletta sandwich at Tempesta Market

Muffaletta sandwich at Tempesta Market 

A beautiful day on the Chicago River

A beautiful day on the Chicago River 

Emily, Anthony, Teke, Tony, Agostino and Patrick at Ristorante Agostino. Owned and operated by Tony’s parents, Agostino and Ana Fiasche since 1985.

Emily, Anthony, Teke, Tony, Agostino and Patrick at Ristorante Agostino. Owned and operated by Tony’s parents, Agostino and Ana Fiasche since 1985. 

Ristorante Agostino

Ristorante Agostino


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