Pino's By The Original Salpino

Prosciutto bread is a New York classic, and the round, fresh-baked version at Pino's By The Original Salpino has been Dix Hills' answer to it for forty years. Pino Barbieri left Turriti, a village outside Soverato in Calabria, for America in 1983 with no English. Salpino's opened two years later. His son Paul runs the bread now, working from his father's original recipe.

The Dix Hills store puts the bread oven right behind the bakery counter, so customers watch the loaves come out all day, and the recipes still trace back to the family farm in Turriti where Pino grew up. Around 400 loaves leave the shop every week, shipped nationwide on Goldbelly. Forty years on Long Island, and the recipe has not moved.