The North American Pizza & Culinary Academy in Lisle is gearing up for its second annual Festa della Sopressata. Slated for Feb. 1, the competition will pit local sopressata makers in a pitched battle for first, second and third place trophies and prizes.

The event is hosted by NAPCA founder and master instructor Leo Spizzirri and his partner, founder and chef instructor Anthony Iannone, and is co-sponsored by the Calabresi in America Organization and Tempesta Artisan Salumi. A traditional Calabresi salami, sopressata is crafted and cured in basements across the Chicago area.