Wikipedia:Articles for deletion/Volpi Foods

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
The following discussion is an archived debate of the proposed deletion of the article below. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.

The result was keep‎. ✗plicit 13:01, 12 July 2024 (UTC)[reply]

Volpi Foods

[edit]

[Hide this box] New to Articles for deletion (AfD)? Read these primers!

Volpi Foods (edit | talk | history | protect | delete | links | watch | logs | views) – (View log | edits since nomination)
(Find sources: Google (books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL)

Lack of links to confirm the relevance of the article. Advertising text RodrigoIPacce (talk) 11:13, 5 July 2024 (UTC)[reply]

  • Keep per the significant coverage in multiple independent reliable sources.
    1. Luongo, C. Paul (1980). America's Best! 100. New York: Sterling Publishing. pp. 186–188. ISBN 0-8069-0178-0. Retrieved 2024-07-06 – via Google Books.

      The book notes: "Prosciutto means "ham" in Italian, and only the best ham legs are used to make this delicacy. Air curing, careful aging, hand rubbing, and even a properly aged building makes John Volpi & Company's "Splendor Brand" America's best prosciutto."

      The book notes: "John Volpi came to St. Louis from Milan in 1898. He was a sausage-maker by trade, and word spread of the quality of the work he did for local households. Soon, he was shipping sausage to Chicago and New York. He founded the Volpi Company in 1905 and his brother-in-law, Gino Pasetti, became his partner. Armando Pasetti immigrated to America in 1938 and inherited the company in 1957 after the elder Pasetti and Volpi died within a vear of each other. There are now fifteen people working at the plant, which produces 30,000 to 40,000 prosciuttos a year."

    2. Saveur (2008) [2001]. Saveur Cooks Authentic Italian. San Francisco: Chronicle Books. p. 204. ISBN 978-0-8118-6574-6. Retrieved 2024-07-06 – via Google Books.

      The book notes: "In the close-knit, lively St. Louis neighborhood known as the Hill," writes St. Louis native Bill Sertl, "food is the tie that binds and satisfies. A one-square-mile Italian stronghold just west of Downtown and the Gateway Arch, the Hill-where about 75 percent of the residents are still of Italian ancestry (the first Italians arrived here in the 1880s)—is home to shops like Volpi Italian Foods, producer of some of the best salami and prosciutto in America. Above the meat cases are vintage photographs, one of a delivery truck in the '40s and another of company founder John Volpi. Pudgy sausages hang from the rafters, and the countertops are crammed with impulse buys—Italian licorice, chocolate-covered coffee beans, packages of dried porcini. Overseeing the whole operation is Armando Pasetti, an outgoing Lombard who is John Volpi's nephew and who took over the company after his uncle's death in 1957."

    3. Schiavo, Giovanni Ermenegildo (1975). The Italians in Missouri. New York: Arno Press. p. 108. ISBN 978-0-405-06421-0. Retrieved 2024-07-06 – via Google Books.

      The book notes: "Volpi Packing Company was founded by Mr. John Volpi, who has been assisted for many years past by Mr. Gino Pasetti. It manufactures salami after the Italian style such as Genoa mortadella, capicollo, soppresse, prosciutti, coppa, etc., known all over the country as "Splendor Brand." As a matter of fact, the Volpi products are sold from Chicago to New Orleans, from New York to San Francisco. The Volpi plant is one of the few of its kind among Italians in the United States, and owes its rapid growth and steady expansion to the superiority of its quality and to the attention that many years of experience have taught Mr. Volpi to give his products, which in 1922 were awarded a Gold Medal at the Cremona (Italy) Exhibition. After all, twenty-nine years of ever growing business speak for the confidence that people have in the Volpi products."

    4. Fox, Tim, ed. (1995). Where We Live: A Guide to St. Louis Communities. St. Louis, Missouri: Missouri Historical Society Press. p. 115. ISBN 978-1-883982-12-6. Retrieved 2024-07-06 – via Google Books.

      The image caption notes: "Volpi's salami factory, c. 1910. This Italian specialty food store, which opened on the Hill in 1902, was started by John Volpi, who brought in his brother-in-law, Gino Pasetti, as a business partner. Like many Hill businesses, Volpi's has stayed in the family; it is now owned and run by Armando Pasetti, who started out as an apprentice for his uncles in 1938 and took over the business in 1958. Photograph reprinted with permission of the collection of Armando Pasetti."

    5. Vitale, Rio (2014). St. Louis's The Hill. Charleston, South Carolina: Arcadia Publishing. p. 53. ISBN 978-1-4671-1221-5. Retrieved 2024-07-06 – via Google Books.

      The book notes: "In 1907, John Volpi established a business at Edwards Street and Daggett Avenue. It continues to operate and manufacture Italian salami and sausage today. John Volpi was assisted for many years by Gino Pasetti. In 1922, their products were awarded a gold medal at the Cremona Exhibition in Italy. Armando Passetti (far left) is the nephew of John Volpi. When he was 14, Armando was asked by his uncle to come from Italy to learn the trade. In 1957, Armando Passetti became the president of Volpi Foods Inc. Since then, he has implemented improvements in technology and equipment without sacrificing quality or compromising the founder's standards of excellence. (Courtesy of Angela Passetti Holland.)"

    6. Bannoura, Sara (2020-05-26). "St. Louis' Volpi Foods has been refining the art of dry-curing meat for over a century". Feast Magazine. Archived from the original on 2024-07-06. Retrieved 2024-07-06.

      The article notes: "Lorenza Pasetti takes a specialized horse bone in her hand. With the pointy end of the filed-down bone, she gently pokes a leg of prosciutto. Then, she smells it. It’s the same delicate process her great-uncle John Volpi used more than 100 years ago when he first started Volpi Foods in The Hill neighborhood of St. Louis. Using the horse bone to determine the performance of the production process is one of many techniques that have remained unchanged at Volpi Foods. The lauded local company is known across the country for its artisan cured meats, which are still made from recipes dating back to the early 1900s. The company’s history begins in 1900, when a 21-year-old John Volpi emigrated from Milan, Italy, to the United States – St. Louis, to be exact – in search of a better life."

    7. Blume, Aimee (2014-05-14). "Salami in St. Louis: Shop in city's Italian enclave started in 1902". San Angelo Standard-Times. Archived from the original on 2024-07-06. Retrieved 2024-07-06.

      The article notes: "The tiny corner store is the same location where Giovanni (John) Volpi began his salami and prosciutto business more than 100 years ago, in 1902. Step inside and find yourself surrounded with hanging and stacked salamis, fresh sausages, wheels and wedges of cheese, and other imported Italian goods. ... The son, Armando Pasetti, came to America from Mantua in 1938 at the tender age of 14 and began learning the ropes of the business. When Volpi passed away in 1957, Pasetti became president of the successful company, Volpi Foods."

    8. Stroud, Jerri (1989-05-08). "Volpi Expands, Adds Salamis". St. Louis Post-Dispatch. Archived from the original on 2024-07-06. Retrieved 2024-07-06 – via Newspapers.com.

      The article notes: "John Volpi & Co. is moving into the supermarket age, introducing new products and consumer-sized packages for its traditional Italian meats, says Lorenza Pasetti, operations manager for the 87-year-old firm. In the last six to eight months, Volpi has brought out three new salamis that are being sold to supermarket"

    9. Negro, Linda (1997-01-12). "Proud residents tend to see the up side of life on The Hill". Evansville Press. Archived from the original on 2024-07-06. Retrieved 2024-07-06 – via Newspapers.com.

      The article notes: "John Volpi, who had perfected his recipe for Genoa salami in the basement of his home before opening the store in 1902, needed help for his growing business. He and his wife, who was the neighborhood midwife, didn't have children. ... Although the salami line has been expanded to include Gino, Napoli, Milano, Abruzzese and Filzette salami, the most popular is still the Genoa. To order it as long-time Hill residents do, just ask for a pound of Volpi's, and it will be sliced for you. The business is one of the top four specialty producers of salami and prosciutto in the United States, and it ships to customers around the world."

    There is sufficient coverage in reliable sources to allow Volpi Foods to pass Wikipedia:Notability (organizations and companies)#Primary criteria, which requires "significant coverage in multiple reliable secondary sources that are independent of the subject".

    Cunard (talk) 09:52, 6 July 2024 (UTC)[reply]

The above discussion is preserved as an archive of the debate. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Wikipedia:Articles_for_deletion/Volpi_Foods&oldid=1234074335"