Pino's Italian Food Market opens in Dix Hills

Move over Iavarone; watch out Uncle Giuseppe — the original Salpino’s Italian Food Markets of Wantagh and Babylon has expanded north to Dix Hills. The new Pino’s Italian Food Market, which clocks in at just under 15,000 square feet, is the company's largest store of the trifecta.

The Salpinos markets, South Shore Italian food staples, began in Wantagh in 1985 under Pino Barbieri and his brother — who now owns the North Bellmore store, and is no longer affiliated with Wantagh, Babylon or Dix Hills. The newest market  is being run by Pino and his son Paul along with Paul's brother-in-law, Larry Avvenire.

"Our goal was always to expand," Paul Barbieri said. "We’re getting busier and busier every year, so we needed a bigger location. We’re a family-owned company and the family is growing."

The Dix Hills location brings a more interactive experience to shoppers, with all the inner workings of the kitchen exposed. "Things we would do behind the scenes at the other stores — like making mozzarella, baking our own fresh bread — are on display here. Sure, you can tell people ‘we make our own stuff,’ but it’s much better word-of-mouth to see it with your own eyes." The bakery ovens, which sit right behind the bakery counter, offer front-row seats to the bread-making process. "We plan on implementing that in the other two stores, little by little," Barbieri said.

The store's many glass cases are full of prepared food options for priced-by-weight carryout, from chicken cutlets to cavatelli Bolognese, eggplant Parm, Caprese salad, fried cauliflower and sautéed broccoli rabe. Prime cuts of meat, round discs of pork and chicken sausages, marinated kebabs, prepped meatballs, and a bevy of steaks and chops glitter in anticipation of barbecue season. Scores of imported pastas — both fresh and dried — tomato sauces, olive oils, and vinegars line shelves, plus almond, sesame and pistachio cookies of every stripe. There are Easter baskets imported from Italy loaded with Italian chocolate eggs, plus a full bakery making not only semolina loaves ($3.99), but Italian cookies of all shapes, pastries, cakes, and desserts. An espresso and coffee bar sits beside the bakery, fresh juices. Boar's Head carving stations for pork, chicken, and pastrami are on the horizon.

One of the popular draws at lunchtime: Made-to-order sandwiches elevated when done "Pino’s Way" on Salpino’s fresh prosciutto bread (trust us!). Standouts include the Son of a Peach ($19.99), made with prosciutto, arugula, sliced peaches, burrata, and hot honey, and the La Firenze ($6.99) with sweet soppressata, sharp provolone and E.V.O.O. on toasted ciabatta bread.

Pino’s Italian Food Market & Caterers, 683 Old Country Rd., Dix Hills, 631-916-4437, theoriginalsalpino.com; Open Monday through Friday from 8 a.m. to 7 p.m., Saturday from 8 a.m. to 6 p.m. and Sunday from 9 a.m. to 4 p.m.

By Marie Elena Martinez

marieelena.martinez@newsday.com@mariesworlds

A global freelancer who has checked her suitcase to raise her young daughter on her native Long Island, Marie Elena will always make time for good mezcal, even better tacos and killer conversation. Preferably, in a corner bar seat. She can be found on Instagram at @mariesworldeats.