Affumico

The AFFUMICO project was born in Bologna from the desire to propose the gastronomic culture of smoking, an ancient technique of cooking meat that requires time, perseverance and dedication and which we have decided to make central to the type of cuisine we offer. In each of dishes you will find minimum an ingredient smoked directly by us, in our laboratory, using professional machinery that makes our preparations unique in their kind.

Born as a food preservation technique, smoking has evolved over the centuries and today it is an art increasingly appreciated for its versatility because it allows you to add an extra touch to your kitchen or your cocktails. The basis of smoking is the exposure of the food to smoke, generated by the combustion of woods or aromatic herbs, which according to their quality give a protein and vegetable fiber carelle, increasing the aroma and flavor of the food . We only use specific smoking machines, imported from abroad because they are not available in Italy, and we carefully select quality timber such as oak, alder, almond, beech, walnut and cherry to make our smoking products recognizable at first taste and inimitable.

Most of the products made in our laboratory undergo a slow and low temperature browning, which can last up to 24 hours, and which would not be possible to obtain in a processing of the same ingredients in a normal kitchen. The 2 professional smokers are in fact supported by an innovative cooking system and are used for the integral processing of each product.

Inside the AFFUMICO laboratory, the cooking process of the meat is continuous. We systematically program the processing cycles and the preparation of each single ingredient. Once cooked completely, all the meat undergoes a blast chilling phase and is vacuum sealed to then be used in the creation of the delicious courses proposed by our menu.