Sopressata is the most well known of the Italian salamis and the most likely to be familiar even to the uninitiated. The Creminelli version is redolent of garlic and red wine giving it a robust and east-to-enjoy flavor. Sopressata, also called Sopressa Veneta, got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. The northern Italian version from Vicenza, in the Veneto region, did away with the pressed shape and has become an international favorite. Sopressata is stuffed into a straight natural casing, hand-tied and then slowly cured.