Salami

Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.

If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type. This is part of BA's Best, a collection of our essential recipes.

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches.

Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

If there isn't a salumi plate, it can't be a modern Italian restaurant. Chef Frank Bonanno at the Osteria Marco in Denver takes the trend one step further, adding house-made relish and fluffy fried dough.

Give your frittata a makeover with chard and salami