Fresh imports from Italy.

Soppressata is an Italian dry salami. Two principal types are made: a cured dry sausage typical of Basilicata, Apulia] and Calabria, and a very different uncured salami, native to Tuscany and Liguria. Perhaps the most well-known internationally is the sopressa veneta.
The version from Vicenza, in the Veneto region, did away with the traditional pressed shape and has become an international favorite.
Each of these varieties qualifies for prodotto agroalimentare tradizionale (PAT) status. Soppressata can be made of fresh hams, as well as other cuts. Pork is the traditional meat used, though it is sometimes made using beef. The meat is either coarsely pressed or ground as with other salamis.
Pressing gives it an uneven, rustic appearance when sliced. Soppressata is a specialty of southern Italy, and often includes hot pepper (though, as with all salami, seasonings vary).
The sausage is hung up to dry for three to 12 weeks, depending on the diameter, and loses about 30% of its original weight. Cured soppressata is often stored in jars of olive oil. It is commonly sliced thin and placed on crackers or sandwiches or eaten by itself
We have three Soppressata at Dolce Vita:

  • Soppressa Veneta from Veneto.
  • Sweet Soppressata Calabra
  • Spicy Soppressata Calabra

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About Us

Home made quality gelato, panini, and pastas. Large assortment of Italian meats and cheeses along with crucial grocery items. Gluten free items are also available.


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5251 E. Brown Rd. #104
85205 Mesa
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