A full‑flavored, deli‑inspired sourdough loaf loaded with savory salami, melty provolone, briny black olives, rich olive oil, cracked black pepper, and tangy pepperoncinis. Every slice hits with layers of salty, spicy, cheesy, and tangy goodness wrapped in a soft, aromatic sourdough crumb. It’s bold, loud, and unapologetically flavorful — the kind of loaf that tastes like an Italian sub and a bakery had a beautiful, chaotic baby.

As it bakes, the provolone melts into savory pockets, the salami crisps at the edges, the olives deepen in flavor, and the pepperoncinis brighten everything with a juicy, zesty kick. Warm it slightly and the aroma alone will make your kitchen smell like a New York deli at lunchtime.

🇮🇹 Flavor Notes

• Savory salami with a peppery bite
• Melty provolone for rich, cheesy depth
• Briny black olives for salty balance
• Olive oil for tenderness and aroma
• Pepperoncinis for tangy heat
• Cracked black pepper throughout

🍽️ Best Uses

• Toasted Italian sandwiches
• Dipping into marinara or tomato soup
• Snacking warm straight from the bag
• Charcuterie boards with extra meats + cheeses
• Serving alongside pasta or salad

🔥 Serving Tips

• Toast it to crisp the salami and melt the provolone.
• Brush with garlic butter or olive oil for extra richness.
• Add fresh pepperoncinis for more tang + heat.
• Warm 5 minutes at 350°F to revive the aroma and soften the crumb.