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Volpi in the News
Italian Traditional Salami: Types and Flavor Profiles
Posted on 08 5th, 2009There is no doubt that ‘salame’ should be and is considered part of the foundation in Italian gastronomy. Italian traditional salame has a long history in the Italian culture with documentation of... Read More >
Understanding Types of Italian Cured Meats
Posted on 07 29th, 2009Salume is one of those culinary words we all have used and heard many times over. For the most part, it is widely accepted as a ‘term’ to define Italian meats that have been produced through a salting... Read More >
Summertime Backyard Barbecue Ideas
Posted on 07 17th, 2009Now that summer is ‘officially’ in full swing, we find ourselves busy with our children’s sports, yard work, gardens, vacations and backyard barbecues have become almost a daily activity. I really... Read More >
Understanding Quality In Extra Virgin Olive Oil
Posted on 07 10th, 2009The Volpi family has invested decades of knowledge, passion and dedication to their craft in order to achieve the highest quality throughout their entire brand. It is through meticulous attention to... Read More >
International Extra Virgin Olive Oil Competition
Posted on 07 8th, 2009I think we can all agree there certainly is no shortage of press and media when it comes to being informed, educated and influenced about food and wine in our daily lives. We are exposed each and every... Read More >
Inspiration from Aspen Food and Wine 2009
Posted on 06 23rd, 2009I just returned from a fantastic culinary adventure this past weekend, Aspen Food and Wine Classic 2009, which added to the excitement of it being Father’s Day! I arrived on Thursday afternoon after... Read More >
A Favorite Father’s Day Feast
Posted on 06 11th, 2009As the upcoming celebration of Father’s Day approaches I realize this was a holiday that I never really took the time to understand its origin. So having that in mind, time for a little education and... Read More >
Salame 101: Proper Handling, Shelf Life and Serving
Posted on 06 5th, 2009History, science and Italian tradition have deliberated, tested and determined that the ideal storage temperatures for artisan salami would be a cool environment, around 55 degrees. Since this is... Read More >
Salame 101: Ingredients, Flavor and Texture
Posted on 06 4th, 2009As a chef I have a continuous pursuit for knowledge both to create a solid foundation for my craft and secondly to provide an environment to teach and inspire young cooks. It is this belief which caused... Read More >
Insight to Natural and Collagen Casings for Salame
Posted on 05 21st, 2009A whole new world has opened up over the past few months while working with Lorenza Pasetti and the staff at Volpi Foods. One of the first tasks at hand would be to bring new focus and development to... Read More >
Featured Products
Authentic Volpi
An almanac of family recipes and traditions by Sarah Kellogg and Chef Michael Laukert.
Un Mondo Chorizo
A Spanish mainstay, this dried sausage is rich with smoky paprika and fresh garlic.
Herbes-de-Provence
The combination of spices from Provence is an orchestra of flavor like no other.
