Yesterday and today

Luigi Parodi (born 1835), founder of the sausage production business, lived in Via della Chiesa dell'Oratoria 35. The story of our Business began at this address.
Luigi Parodi was married three times (widower from his first two marriages to Noli Teresa and Torre Luigia) and he had ten children. His family’s original profession on his father’s side was that of blacksmith, while on his mother’s side they were innkeepers. He learnt the art of producing sausages from his first wife. Noli Teresa came from the little town named Orero, at that time a hamlet in the Municipality of Sant'Olcese in Valpolcevera, and she moved to the Municipality of Serra Riccò in 1877, by the Royal Decree, which separates the small village of Orero from the Municipality of Sant'Olcese and links it to Serra Riccò.

The large family began successful their business at that time. Harmony among children did not last long for several reasons including the large age disparity between them.
At the start of the Twentieth Century, born 1880, the cleverest of the brothers, asked his father (the founder) the control of the company.
Federico was an extremely resourceful young person. In fact, when he was only seventeen years old, he went to the United States, in search of fortune.
Luckily (or unluckily), his attempt to emigrate failed for reasons beyond his control: he was quarantined for sixty days on his ship in New York Harbour because of an epidemic, so he had to go back to Italy and he was called up for military service.

Immediately after the military service, he decided to ask his father the control of the business. Initially, the production of the sausages was made in Mainetto (Serra Riccò), in a tenant room in a closed down business.
Later, in 1910, the business relocated to the historical house, where, even now, the famous sausages are dry-cured.
Federico’s father-in-law had built the property; he was the manager of a horse-tram transport company for people and goods. This tram went from Sant'Olcese to the centre of Genoa (Piazza dell’Annunziata). It was a big building on four floors, with an inn on the ground floor:"L’Osteria degli amici" that enclosed a vast field courtyard, hayloft and stalls, several woodsheds. In the early part of the Twentieth Century, Giuseppina Balbi (daughter of Federico’s in-law-father) secured the space and she married Federico in 1905. She ran the inn. Today we use that building which is the current museum.

Despite a period of economic slowdown due to the First World War, Federico was able to boost the business.
With his strong motivation and tenacity, he managed to resist the war and was helped by the decrease in business of the local market in this field; sausage producing families had many economic difficulties. Moreover, the Genoese market and ships leaving to America also had an increased demand for sausages.
In 1930 the present production room was built, in 1938 the historical drying kiln was also built and then extended 1958.
The company grew rich and prosperous, until Federico's sudden death in 1936.
At the beginning, his son Giuseppe (born 1906) had a hard time as he was young and inexperienced and was unprepared to take over the management of the business that his father exclusively ran up to that moment.
He had just had enough time to learn that work when the Second World War erupted and the business came to a standstill since 1940 to 1945.
Nevertheless, his character and his strength added to his professionalism boosted him to start again as a family run business after 1945.
Giuseppe Parodi had wisely preserved in salt many “precious” intestines during the five long years, so when the activity restarted it was funded by the sale of those intestines and by the sale of secondary raw materials, prepared for the production before the beginning of the conflict.
His maxim was "Few but well". A precise and humble person, skilled merchant, he ingenuously managed to boost the inherited business, keeping his feet on the ground.
In 1983, Giuseppe died unexpectedly, as his father had before him. His son Federico Parodi took over the business in a very prosperous moment, in which the company was very prominent and successful in the trade, a trade made by small stalls, delicatessens, fry shops and small traditional shops, valuing Parodi trademark synonym of quality and accuracy.
During the following twenty years, Federico made the company more entrepreneurial, due in part to prosperous economic times.
He contributed extremely accurately to improving the brand Parodi and the historical product commercialization of the Salumificio, opening at the beginning of the '70s a new retail outlet in Piazza di Sant'Olcese (Sant’Olcese small square), nowadays still operational. He registered the trademark "Il Santolcese" and adjusted the historic structure and organisation of the historical Salumificio to the continuous changes of the National and European norms, safeguarding and defending the exclusive method of drying, employed for the cold cuts.
He extended the production of the mere uncooked sausages to the production of cooked ones, that’s why he created a productive site ad hoc in an adjacent hamlet, keeping the best methods and care for the effective quality of the product.
"The secret of a good finished product lies in the selection of the raw material, in its processing and in its drying, everything else is just words." Here is the secret to our production, according to Federico Parodi's thought.
In the further ten years, Federico's daughter, Emanuela, has supported the management of the company.
Nowadays, for the first time the business has become a female owned business.
The trend of the production is booming, in the last five years it has increased by 10%, a good result considering the general economic situation.
Emanuela has extended the commercialization to the Large-Scale Retail, boosted a different management and sales network organization and she supports promotional events in the area and outside.
She organized a small Museum too, evidence of this long history.
She boosts the visits to the old Salumificio, in particular to the historic and suggestive dryer, the only one using that special method.
Nowadays, Emanuela's efforts to obtain the Protected Geographical Indication (PGI) of Salame Parodi have been vain, because some other local manufactures employ completely different productive methods and different finished products, impossible to reconcile; but other projects are in the works.




Ditta Parodi Federico Via Sant'Olcese, 63 16010 Sant'Olcese (GE) Tel. 010.709.827 Fax 010.709.945 - P.IVA 02474460108 C.F. PRDFRC33M25I346P
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