North Carolina’s Italian deli scene is quietly thriving, woven into the fabric of cities and towns that most visitors overlook in favor of barbecue joints and breweries.
Behind unassuming storefronts and tucked into neighborhood corners, families have been importing prosciutto, curing meats, and hand-rolling pasta for generations.
The owners of these shops often have old-country connections, pulling recipes from family notebooks that have never been published, handed down like heirlooms…