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- Q1083561 subject Q7213615.
- Q1083561 subject Q7214340.
- Q1083561 subject Q8559072.
- Q1083561 subject Q8699949.
- Q1083561 abstract "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 salame, made in 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 status.".
- Q1083561 thumbnail Soppressata_di_Gioi_(Cilento).jpg?width=300.
- Q1083561 wikiPageWikiLink Q1065033.
- Q1083561 wikiPageWikiLink Q1256.
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- Q1083561 wikiPageWikiLink Q1447.
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- Q1083561 wikiPageWikiLink Q1503716.
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- Q1083561 wikiPageWikiLink Q633469.
- Q1083561 wikiPageWikiLink Q7213615.
- Q1083561 wikiPageWikiLink Q7214340.
- Q1083561 wikiPageWikiLink Q855131.
- Q1083561 wikiPageWikiLink Q8559072.
- Q1083561 wikiPageWikiLink Q8699949.
- Q1083561 comment "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 salame, made in 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 status.".
- Q1083561 label "Soppressata".
- Q1083561 depiction Soppressata_di_Gioi_(Cilento).jpg.