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When he decided to build a much larger plant in 2014, he looked to the West Coast for expansion. companies to produce private-label charcuterie items under its Gusto brand, and the chain helped connect Colmignoli with humane pork suppliers in Canada and Iowa to ensure a consistent supply.Įventually, Olli Salumeria focused all its energies on salami and its Virginia plant maxed out. The high-end supermarket chain was looking for U.S.
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Oprah Winfrey recommended Olli products in a Christmas “best” list and then Whole Foods came calling. The fledgling company was boosted by great press in newspapers like the New York Times and Wall Street Journal, whose reporters were charmed by its Old World aspirations. Working from a small plant in Virginia, Olli’s first prosciutto was unveiled in 2010 and its salami debuted in 2011. (Charlie Neuman / San Diego Union-Tribune/Zuma Press ) Together, Colmignoli and his now-former partner decided to reproduce the conditions in Italy to create an higher-end American product. He felt that Italian prosciutto was superior because the pigs in Italy are naturally raised on small family farms. Colmignoli said he and an investor friend were discussing American versus Italian prosciutto (dry-cured ham). A few years later - after his family sold their assets to a private equity firm - Olli Salumeria was born. In 2004, Olli Colmignoli moved his family to Virginia to work in the Fioriucci Foods plant in Richmond. After high school, he moved to London to study photography, but after a few years working in that field, the salami siren song called him back into the family fold.
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manufacturing plant for Fiorucci Foods in Richmond, but four years later, Olli’s parents divorced and he and his mother moved back to Rome. Cesare’s son, Ferruccio, didn’t have any sons of his own, so the family’s salami tradition was passed on to his son-in-law, Claudio Colmignoli, who moved to Virginia in 1986 with his wife and 9-year-old son Olli.