ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Generation F: California Meets Italy in Salami

Alle-Pia Salumi - 7 flavor varieties, from $10, plus shipping/6 ounces | allepiasalumi.com

Atascadero, California, is about 6,000 miles from Italy's Apline Foothills, but you'd never guess it from Alle-Pia salami. In a slice of the American heritage pork, you might recognize sunny Californian flavors—the zing of zinfandel from the vineyards of neighboring Paso Robles or the slow burn of garlic grown in nearby Gilroy. But like a true Northern Italian sopressa, Alle-Pia salami is softer and fresher than that of other American artisans.

Instead of quick-curing it at high heat, chef/owner Antonio Varia opts for the traditional Italian method: slow-curing for four months. All ingredients are sourced locally but for two Italian imports: "The truffles and Barolo wine come from near my family's farm in Piedmont," he says proudly. - by Alison Bing