What do you get when you mix a master salumiere and an apprentice? Two salumieri! It’s a boring joke because there’s no surprise, but what you get is a young man with a dream and a boat ticket teaching another young man with a dream and a boat ticket about the place they both left behind.
In 1957 after John Volpi passing, Armando takes over and keeps close contact with his family and the curing practices of his people. As the 70s and 80s roll by, the haircuts and clothes become sillier and the music louder, but Volpi’s cured meat remains unscathed by these fleeting fads. The Volpi company expands throughout the US and the globe.
Years later it’s 2002 and Armando, the former student, finds himself in the position of his mentor and passes the business to his daughter Lorenza pasady who is known as a technical maestro in the world of curing quality meat. It seems here that there’s this interwoven connection between the extremes of getting the hell away from where you came from, while also holding on for dear life to some kind of history. It’s the root of the bittersweet and the root of almost every great myth and story ever told. Lucky for us, at least in the Volpi case, it’s the root of really good food.
Volpi Foods — American crafted since 1902.