In 1964, Luciano Gusmeroli founded COAM in Morbegno, Italy, drawing inspiration from the region's rich canning heritage focused on porcini mushrooms and vegetables. Over the years, COAM's commitment to craftsmanship and quality earned them a reputable position in the industry. They introduced "Le Conserve di Morbegno," a line of preserved vegetables, solidifying their canning expertise.

Under the Scandia brand, COAM expanded beyond vegetables, becoming a leading processor of fine fish. Guided by Luciano's vision, they ventured into salmon, studying the raw material and processing techniques in Canada and Alaska. Their dedication paid off, as COAM emerged as a European leader in smoking and transforming salmon. The success prompted the expansion of Scandia's fish specialties to include tuna, swordfish, trout, and whitefish from Lake Como.

COAM's meticulous approach extends to manual filleting and salting, ensuring quality control, while modern systems guarantee hygiene and safety during smoking and packaging. Balancing tradition with innovation, COAM has captivated the culinary world, embodying the essence of fine Italian gastronomy with each thoughtfully crafted product.