The House That ’Nduja Built: Inside Tempesta

Tempesta Artisan Salumi is a family-owned Chicago salumeria known for its award-winning, traditionally made ’nduja—the spicy and spreadable salumi from Calabria. They produce a wide range of traditional Italian salumi and inspired interpretations that are sold and served at Tempesta Market, where their unique sandwiches have become local favorites. 

Fortune is one of the original distributors that picked up Tempesta Artisan Salumi when they had just two products, and we now offer over 40 of them. We wanted to put a spotlight on the Fiasche family and their products because of this 14-year history.  

Our partnership is unique because we rely on them for the incredible, handcrafted, quality salumi, and they trust us for ingredients and imported products that bring authentic flavors from Italy to their sandwiches and other prepared foods at the market.  

A Family Affair 

Antonio Fiasche comes from an Italian immigrant family that has been curing salumi for five generations. His grandfather was the butcher in their Calabrian hometown, and his parents, who emigrated to the U.S., ran a beloved Italian restaurant in Chicago for 38 years. Tony was only two years old when his parents opened Ristorante Agostino, named for his father, and grew up in the restaurant, bussing tables, cooking on the line at the young age of 15, and learning the hospitality business with his family. He worked as a chef for a few years elsewhere, and now runs Tempesta Market, a multi-concept Italian eatery that showcases the traditional salumi made by the father-and-son team, Agostino and Tony Fiasche. It’s a family business that all began with 'nduja, a cured, spicy, spreadable salumi originally from Calabria. 

"An Insult to My Heritage" 

About 17 years ago, a restaurant customer excitedly gave Agostino some 'nduja that he found on a trip to California. In his blunt manner, Agostino looked at the ingredients and dismissed it absolutely. Eight ingredients? “This is an insult to my heritage!” he blurted out. Little did that well-meaning customer know, but Agostino was born and raised by a butcher in the Calabrian town of Coccorino, just miles from the birthplace of 'nduja. He knew 'nduja. 

Naturally, Agostino decided to make it himself, just like they did at home in Calabria. He used the restaurant to make the first batch of traditional and authentic Chicago 'nduja with only three ingredients: chopped fatty pork, Calabrian chili peppers, and salt. His son, Tony, then working at another restaurant, lent a hand to what seemed like a limited project. But he fell in love with curing meat and expressing his creativity as a chef with salumi. 

In 2013, they found a USDA plant to work in and made a 200 lb. batch that took 6 months to sell. Tony ran around town meeting chefs and delivering samples to kitchens. He named the line 'Nduja Artisans, even though it seemed like nobody knew about spreadable pork salumi in America. The mission was clear: educate the public about what they call “Italian umami” and share their authentic Calabrian 'nduja with everyone.  

Where Chicago Meets Calabrian Craft 

Tony became obsessed with making salumi and began to expand their line to include more recognizable products like finocchiona, soppressata, and coppa. Everything is made with responsibly raised heritage pork from Midwestern family farms, clean ingredients, and time-honored techniques, which gives their products a rich, honest flavor that feels both traditional and distinctly Chicago. 

After about four years of making salumi, Tony thought it would be great to open a deli to showcase all their products in a homey environment.  Before opening, he wanted to rebrand the product line because it had grown to include so many items that people became confused about which ones were 'nduja.  

He chose the name Tempesta, meaning “strong wind gusts” or “storms” in Italian, as a nod to the Windy City and to their products taking the market by storm.  

The new logo combined the name Tempesta Artisan Salumi with a female personification of a storm. You’ll see her at Tempesta Market in Chicago’s West Town neighborhood, and at their From Here On Food Hall & Market location in the renovated Old Post Office.   

The Best Sandwiches in Town 

Tempesta Market is far more than a deli. By blending old-world tradition with a modern neighborhood feel, they have created a corner of Chicago that exudes welcome-to-the-family Italian vibes. It offers the same feeling of hospitality that made the Fiasche restaurant so popular and beloved for decades, as well as the convenience of a grab-and-go sandwich counter, the comfort of a cafe, and a one-stop shop for genuine Italian bites and gourmet items for cooking at home. 

At Tempesta Market, Tony gets to express his creativity as a chef, honor his culinary heritage, and make drool-worthy sandwiches.  You can also get their salumi, a fine selection of cheese, and more from the counter—just like any deli, but better. The Chicago Tribune called Tempesta Market “joyously unhinged,” “playfully devious,” and “uber-luscious” in a two-star review (“very good” in their ratings). In 2018, Chicago Magazine named Tempesta the best new restaurant, and Andrew Knowlton at Bon Appetit nominated them as a top 50 best new restaurant for the same year.  Not bad for a deli. 

At the heart of Tempesta’s appeal is its family story. That heritage gives the market a sense of authenticity that runs through everything it serves, from the meats behind the counter to the pantry items on the shelves. We are honored to support their efforts, both by bringing their salumi to our customers across the nation and by delivering daily to keep their walk-in, store shelves, and counters packed with good things. Tony and his team continue the Fiasche family’s 100-year legacy of making artisanal salumi and serving their community with big smiles and warm hearts. They have done the country a service by spreading that simple family Calabrian 'nduja recipe far and wide.