- Producer + Region
DITALIA has been curating fine Italian food since 1987. Through family and friends back in Italy, we've met hundreds of individuals dedicated to the craft of traditional Italian cuisine. It is our pleasure to share their products and their stories with you.
In the late 19th century, Italian families began to arrive in the United States by the hundreds of thousands. They brought with them memories and recipes from home, adding to an already rich culinary marketplace. Today, many of these early pioneers have passed their love for Italian cuisine on to a new generation. While times have changed, the recipe remains the same: traditional Italian favorites made the old fashioned way, with locally sourced ingredients hand-picked for flavor.
A delicate sophistication exudes throughout the Veneto region, where the inspiration for Sopressata originates. These two Sopressata are cured with dried red peppers and fresh paprika. We included a sweet variety and a hot salami (for real spice lovers).
Genova Salami (8 oz)
A specialty of the port city of Genova, this salami is brightened with earthy sea salt and Mediterranean spices.
Milano (8 oz)
A finely ground salame typical of the northern region of Lombardia. It is a finely ground lean salami punctuated with whole peppercorns and stuffed in natural casings.
Chianti Salami (8 oz)
A classic salami infused and crafted with Italian Chianti wine. Full of red-fruit flavors.
Pinot Grigio Salami (8 oz)
A classic salami infused and crafted with Italian Pinot Grigio wine. Clean, yet bold.