A few details about Paul Bertolli's salumeria project from an Oliveto promotional mailer: the factory is in Berkeley, and he plans to distribute nationally.

I’m not sure about soon to be completed. The Chron said Bertolli's "planning to open a storefront within a year."

Achieve pork-fat nirvana.

Skin it, tie it up, let it hang: step-by-step instructions to make your own.

One more addition to a pig-centric cookbook world.

Please dads, grads, brides, and more.

Paul Bertolli's new book Cooking By Hand has a solid description of his grandmother’s potato gnocchi that is hard to improve upon. They freeze well for a week or so. There’s also a cover article in an old issue of...

Fra’Mani salumi is nothing short of extraordinary, says Barham Turner–the aroma, the mouthfeel, the rich flavor.

A great bottle should wait until you have the proper environment for savoring it.

Summer, with its weekends of barbecues and picnics, turn a chowhound’s fancy to sausages, and two artisan producers are currently garnering raves.

Three very different wines, one very nice meal.

line which is made in Berkeley/Oakland area of California by a guy named Paul Bertolli. Paul Bertolli was a chef at Chez Panisse before he opened his own restaurant, Olivetto in Oakland. He left Olivetto to open Framani to...

Hey Sheila, just saw this post. Try Tria in Homewood. They carry Framani salami, made by Paul Bertolli in Berkeley. It’s great, though quite expensive. Not for putting on white bread with miustard—it’s...

I was there on Friday and spoke to the Cowgirl cheese manager. They will be serving sandwiches and such starting this coming weekend. Cheese plates and charcuterie are going to be a big focus – they are carrying Paul...

Yes, that’s right. Paul Bertolli, artisan pork master, has slowly moved his company that much closer toward humanely-raised, hormone-free mass market food. For $15 you get two 1 1/2 pound portions of heat-n-serve meatloaf....