If you are a fan of Italian pastries, you will likely be familiar with Fabbri Amarena cherries. These luscious stone fruits in syrup are merely one of thousands of products made by the century old, family owned and operated producer.
If you’ve ever taken a close look at the company logo you will notice the date 1905 embedded in it, this is the date of Fabbri’s inception. The Fabbri story begins with Gennaro Fabbri who, in that year, took over an old grocery store that also housed a wine cellar, in the Province of Ferrara. Gennaro was 45 years old and had two sons, Aldo and Romeo who would later take the Fabbri helm. The little grocery shop was transformed into a production and distribution house of liqueurs under the name “Premiata Distilleria Liquori G. Fabbri.” The distillery became so successful that it moved to a larger facility in Bologna.
What Gennaro Fabbri began a century ago would turn into a beloved national brand with a global presence.
A look at the historic timeline of this family business demonstrates their constant innovation, passion, and commitment to quality. As mentioned, Fabbri began with the production of liqueurs which then expanded into alcoholic and non-alcoholic syrups once situated in Bologna.
In 1915, the iconic Fabbri cherry was born, the “Marena con frutto” inspired by a recipe from Gennaro’s wife Rachele (which remains a secret to this day). The small, bittersweet, wild cherry was preserved in water, sugar and citric acid and preserved in a jar. Gennaro Fabbri commissioned a famous ceramic artist to design the now iconic blue and white jar. The Amarena have become the cornerstone of the company with their own distinct branding as Amarena Fabbri.
Fast-forward to the 1930s when cherries in Liquor and a range of jams were added to the product lineup and the company was renamed “Ditta G. Fabbri di Aldo e Romeo Fabbri”. It was also during this period, in 1935 that Fabbri’s first semi-finished products for artisanal were introduced and Gennaro bought the Bar Centrale in heart of Bologna. His sons turned the business district bar into an elegant salon that was open 24 hours a day and featured Fabbri products on the menu.
The company would undergo yet another name changes during the economic reconstruction of the postwar period, becoming “G. Fabbri S.p.A” under the next generation of family, Gennaro’s grandsons, Fabio, and Giorgio.
In 1952 the company began to receive international attention with the successful launch of “Cremolati” which were semi-finished bases for traditional Italian gelato-making: pastes of fruit and cream that, when mixed with milk or water, magically transformed into excellent, artisanal gelato (a market where to this day, Fabbri continues to be a leader). This was followed up by a marketing idea truly ahead of its time, the Fabbri travelling gelato school. In 1954, a fleet of vans travelled across Italy showing gelato makers and pastry chefs how to make gelato using their semi-finished products.
Fabbri continued to show its marketing prowess in 1957 creating legendary advertisements for the Italian program “Carosello”. The company created an animated cartoon named “Salomone the chubby pirate” whose humorous adventures were showcased on television.
The third generation of the Fabbri family would take the reigns in the 60s and 70s, moving to an even larger production facility in Anzola Emilia and expanding their distribution internationally. They continued to revolutionize the culinary world with the introduction of toppings for gelato and desserts. By the 1990s ownership passed to the fourth generation of the Fabbri family with over 1200 products being produced and distributed in Italy and beyond. In 1995 the brand continued to diversify creating concentrates to be used by both bartenders and baristas in the creation of cocktails and as flavourings for coffees and teas. And remember those gelato roadshows from the 1950s, in 1996 they became the Fabbri Master Class training centres and now artisans travel to them.
In 2005 Fabbri celebrated its centennial milestone prestigious events and limited-edition products such as the Centennial Jar and the “One Hundred Years of Fabbri” monograph. The centennial celebrations continued in 2015 with the Fabbri Amarena turning 100. The festivities honoured not only the delicious fruit but also the distinctive jar that has become an icon of style and taste.
In 2010 the fifth generation of the family took their place at the head of the company bringing the authentic Italian culture of gelato, pastry, and mixology to the world. They continue make this iconic brand shine with a product line that includes the famed cherries, fregola Fabbri (strawberries in syrup), Zenzero Fabbri (ginger in syrup), gelato bases and stabilizers, nut and fruit pastes, flavouring powders, bases for pastries and pastry fillings, cocktail and coffee syrups and gourmet dessert sauces.
At a recent visit to the Fabbri showroom in Toronto I had the opportunity to learn about and sample some of their incomparable products. I was treated to an espresso flavoured with amaretto syrup and a number of delightful combinations of Italian soda also made using their syrups, sparkling water, and ice (the perfect summer refresher). My favourite flavour pairing was the Bergamotto (bergamot) and Fiori di Sambuco (elderflower).
I also got a taste test of the preserved cherries, strawberries and ginger which is one of their newest products. The Zenzero Fabbri are morsels of ginger root that are bathed in turmeric syrup. The ginger has a pleasantly spicy flavour which makes it the perfect ingredient for both sweet and savoury applications. It pairs wonderfully with cheese, chicken, and seafood (see tuna tartar recipe that follows).
After my mini Fabbri master class delving into the history and production of this notable brand, I can understand why it continues to exemplify Italian quality and innovation and I can honestly say that Fabbri is literally the cherry on top in the culinary world. Buon Appetito!
Tuna Tartar with Zenzero Fabbri
Ingredients:
12 oz sushi-grade tuna
2 tsp toasted sesame seeds
2 tsp lemon juice
½ tsp chopped Zenzero Fabbri + 1 tsp of the syrup
Pink salt to taste
Toasted seaweed sheets
Cut the tuna into fine cubes and place in a bowl. Add in the remaining ingredients except for the seaweed and combine.
Lay a sheet of seaweed down onto a plate then using a ring mold place the tuna on top. Lift and remove the mold gently and garnish with finely sliced Zenzero Fabbri.
Serve immediately.
