Alle-Pia opens retail store in Atascadero
Alex Pellini stands in front of Alle-Pia’s new retail location on El Camino Real in Atascadero.
Alle-Pia Fine Cured Meats opened its first retail outlet —Emporio Alle-Pia — in Atascadero at 8390 El Camino Real between Terra Paints and SESLOC in May.
“We are very excited to open Emporio Alle-Pia in Atascadero. Now people can buy all our products during the week,” Varia said.
Alex Pellini and Antonio Varia stand with some of the meat they cure for Alle-Pia.
Alle-Pia was started by Antonio Varia, owner of Buona Tavola restaurants in Paso Robles and San Luis Obispo, along with his nephew Alex Pellini, when he decided to make his own salami and sausage for his restaurants. The fully USDA inspected and approved facility opened in 2011 in Atascadero, which allowed him to increase production and sell the products at local farmers’ markets, delis, restaurants, wineries, grocery stores and consumers across the nation.
According to Varia, all Alle-Pia are made by hand and do not contain any artificial nitrites or nitrates or chemical preservatives — it is preserved with a natural preservative found in swiss chard. The company’s pork comes from a supplier that provides vegetarian-fed, crate-free animals, raised without hormones or antibiotics. Pellini arrived from Italy in 2009 to help his uncle with the restaurants. Now Pellini, who has been the face of Alle-Pia Fine Cured Meats, is the facility manager for Emporio Alle-Pia.
Alle Pia’s salami selection includes Tartufo with black truffle pieces, Sopressa with Paso Robles zinfandel wine and cayenne pepper, Barolo with imported Italian Barolo wine and Cassiatorino with juniper berries and imported Chianti wine. Sausages include Luganega with cinnamon and nutmeg, Pizzaiola with sun-dried tomatoes, oregano and capers and Ruspante chicken and turkey sausage with red bell peppers and fresh orange zest.
Alle-Pia was named for Varia’s mother, Maria Pia Allesina. “I was very close to my mother and she passed away in 2010,” Varia said. “It was our tradition in Italy to make salami each winter with our entire family. I thought using her name would be a nice way to honor her memory.”
The shop is open Monday through Friday from 9 a.m. to 3 p.m. For more information, call (805) 461-6800 or go to www.allepiasalumi.com.
Alle-Pia facility manager Alex Pellini stands behind the case of meat at the business’ new retail shop.
