Salami
Made with Italian pork, these achieve the right balance between fat and lean content according to Umbrian tradition.
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Producers · Pozzuolo (PG)
Traditional Umbrian cured meats handcrafted by the Lisi family since 1997
Eccellenza Italianacertificata 2026–2027
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The place
La Bottega del Futuro was founded in 1997 in Pozzuolo, in the municipality of Castiglione del Lago, by the Lisi family, now in its second generation of salumieri and butchers. The company handcrafts traditional Umbrian cured meats in the norcineria style, working exclusively with Italian pork from personally selected local farms. Every stage of production is handled by hand, from following age-old recipes to controlled curing, using genuine natural casing for the cured meats.
The origins
La Bottega Del Futuro was founded in 1997 in Pozzuolo, in the municipality of Castiglione del Lago, by the will of the Lisi family.
Why you can trust it
La Bottega Del Futuro is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
La Bottega Del Futuro is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
La Bottega Del Futuro works exclusively with Italian pork from local farms personally selected by the Lisi family. The animals are slaughtered in certified abattoirs.
Every stage of production is handled by hand, from following age-old recipes to preparing the cured meats. For the salami, genuine natural casing is used, in keeping with norcineria tradition.
Curing takes place over timeframes and in ways that respect traditional methods, giving the cured meats the right balance between fat and lean content.
What is made here
Services and features
Made with Italian pork, these achieve the right balance between fat and lean content according to Umbrian tradition.
One of the great classics of norcineria, evoking the authentic flavours of regional tradition.
A cured meat typical of artisan Umbrian craftsmanship, prepared following recipes handed down by the Lisi family.
Prepared with particular care in the cooking, respecting the traditional methods of the Trasimeno area.
Crafted with attention to every stage of cooking, according to the Lisi family's norcineria tradition.
The proof
What visitors say
«Posso solo parlare bene di lisi,»
Reviews appear in the language each guest wrote them in.