Sopressata – Volpi Foods

The Volpi Cheesesteak

Hashtag Labs — Thu, 11 Oct 2018 13:05:12 +0000

We don’t want to get in the middle of any fiercely debated topic. With Whiz, without, we’ll gladly eat a cheesesteak any ol’ way. There’s something about the way the onions char and the steak remains tender even though it’s so thin. Adding Sopressata is just another way to flavor-bomb an already delicious belly-bomb. We’ve got nothing but brotherly love for the Volpi cheesesteak.

Affogato with Candied Sopressata

Hashtag Labs — Wed, 05 Oct 2016 18:45:17 +0000

Keep afloat. Don’t drown. That’s what affogato translates to. Though it would be a good way to go, melting into a strong shot of espresso, chewing on a few candied salami bits. Enjoyed as a dessert or afternoon pick-me-up, affogato with candied Sopressata is transcendental either way. Where’s that ice cream scoop?

Pasta alla Norma with 3 Cheeses

Hashtag Labs — Wed, 24 Aug 2016 12:58:24 +0000

Few things will make you feel more like a Sicilian nonna than cooking up this gorgeous, tomato-rich pasta dish on a hot summer day. A simple shallow pan-fry turns cubes of hearty eggplant into tender bites of goodness, while drawing out toasted caramel notes. A mix of cow and sheep’s milk cheeses gives the sauce a savory, punchy creaminess. Set out a bowl of Castelvetrano olives — a sweet, mild variety that also hails from Sicily — and a salami plate for you and your guests to snack on while the sauce cooks. Mild and sweet sorts, like Sopressata and Capocolla would pair great with your pasta alla norma with 3 cheeses.

The Volpi Muffaletta

studio2108 — Fri, 15 Jul 2016 14:18:12 +0000

Take it easy. We’ve got a big sandwich — huge in fact — coming your way. It’s all thanks to the immigrant Sicilian farmers in early 1900s New Orleans. They wanted a lunch they could easily eat on their laps while sitting outside of Central Grocery where they bought their deli meats, cheese, olive salad, and bread. It was too messy to eat separately, so the owner put it together as a sandwich. And it’s now forever etched into the canon of New Orleans cuisine. Invite some friends over. Pop open some brews. Grab the chips. And let the good times roll.

Pesto Potato Salad with Peas and Sopressata

studio2108 — Thu, 26 May 2016 14:46:24 +0000

This potato salad is inspired by the traditional Ligurian pasta dish, Trennete with pesto, potatoes, and green beans. While they both boast potatoes and pesto, that’s where they part. Our potato salad is studded with salami, fresh peas, and chives. You probably aren’t going to be having a picnic on the banks in Genoa this afternoon, but this salad could make you feel like you are.

Potato and Salami Pierogies with Caramelized Onions

studio2108 — Tue, 26 Apr 2016 13:42:09 +0000

Potato and salami pierogies with caramelized onions have survived the test of time since their birth in 13th-century Poland and have a place as one of the great stuffed dumplings of the world. And no wonder. Tender discs of dough filled with just about anything tasty, fried in butter (our favorite way), and served with caramelized onions, they are the best kind of addiction.

Pasta Al Forno

studio2108 — Fri, 11 Mar 2016 14:12:20 +0000

You’ve got time. Pasta al Forno reigns as the ultimate comfort food in many parts of Italy. Essentially translating to “baked pasta” or “pasta in the oven” it can refer to lasagne, stuffed pasta, or a baked casserole of lovingly sauced noodles mixed with mini meatballs or even hard-boiled eggs. Our version offers little gold mines of cubed Sopressata along with a rich and creamy tomato-besciamella-ricotta based sauce. This may take a while to prepare and assemble, but for something this good, make the time.