Welcome to Spilinga
Where the Dream of Spicy Flavor Begins
The Artisan of 'Nduja: Guardian of an Ancient Knowledge
The story of the Artisan of 'Nduja is rooted in family values, ancient knowledge, and authentic flavors:
those of a land with a rich natural heritage and unique traditions—Calabria.
The Future of Tradition
It was in 2004 that Luigi Caccamo began his entrepreneurial journey, founding his first artisanal workshop dedicated to producing 'Nduja in Spilinga—a small village where life moves at a human pace, and work is a balance of commitment and respect.
L'Artigiano della 'Nduja comes to life on the hills of Mount Poro, in Spilinga. Here, even today, the highest-quality 'Nduja is produced with the same care and dedication as always, following ancient meat processing techniques and the traditions of this unique land.
Masters and Guardians of Unique and Inimitable Knowledge
The Slow Art of Creating Excellence
In the heart of Calabria, immersed in a landscape of breathtaking beauty, Mediterranean flavors intertwine to create a unique and inimitable excellence.
Here, for over two and a half centuries, the art of curing and preparing ‘Nduja has been passed down through generations, with each family preserving its own method.
L’Artigiano della ‘Nduja was born here, on the hills that gently descend from Mount Poro toward the sea of Capo Vaticano, in a land rich in traditions and authentic flavors.
For Luigi Caccamo, the connection to the territory is of fundamental importance, especially when it comes to producing his ‘Nduja, for which Spilinga remains his chosen homeland.
As it Once Was
Luigi Caccamo's 'Nduja is the result of continuous research and constant improvements in production techniques. It is an evolution of the traditional production process, culminating in a brilliant innovative insight achieved through the faithful reproduction of the specific microclimatic conditions of the region.
The Ancient Innovative Method
The Constant Evolution of Luigi Caccamo’s 'Nduja
It is the alternation of marine breezes and the fresh mountain air from Mount Poro that creates a unique microclimate in Spilinga, the ideal conditions for a product with unmatched characteristics. Thanks to this natural wonder, ‘Nduja acquires its unmistakable flavor, while creating the best conditions for its preservation and aging, giving the red gold its intriguing and enveloping taste.
Here, ‘Nduja is made using the ancient method, crafted “as it once was” but with the support of the best food safety technologies to ensure high-quality standards.
Just as Luigi Caccamo’s ‘Nduja is a creation born from evolving methods and relentless research, the technology used in its production constantly evolves over time to create this excellence with care and passion, without altering the necessary stages and times, those that are appropriate and due.
The production activities at The Artisan of ‘Nduja are carried out by skilled workers who are thoroughly trained in professional, hygienic, and safety standards, under the guidance of management focused on quality excellence. This translates into high food safety and environmental standards, with a responsible and disciplined use of available resources.