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. (2 replies, last updated by Rod Williams June 21, 2005)

I’m not sure about soon to be completed. The Chron said Bertolli's "planning to open a storefront within a year." (13 replies, last updated by catherine May 18, 2006)

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... (7 replies, last updated by Jim Grinsfelder November 1, 2003)

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... (2 replies, last updated by mcattrone March 27, 2009)

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... (1 reply, last updated by scoobyhed June 3, 2007)

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... (1 reply, last updated by chowchick February 7, 2006)

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.... (7 replies, last updated by Hobsons Choice May 31, 2009)

Channel 11 did an additional segemnt on the dinner with Paul Bertolli at the restaurant with the carcass of the star of this week’s dinner. There will be crispy fried pig ears. There were lovely sausages hanging from the... (7 replies, last updated by Melanie Wong February 27, 2003)

Paul Bertolli of Olivieto is making packaged food. We found Italian sausages at Bi-Rite Market in the packaged food section. They are packaged in a very simple understated box with clear wrapping. I forgot the name on the... (5 replies, last updated by Grubbjunkie November 11, 2006)

That’s a tough one, I make it at home, so I know what you mean. I steam the duck first, then roast it. I got my recipe from Paul Bertolli's Chez Panisse cookbook. As for requesting it in a restaurant—I doubt most... (1 reply, last updated by hankstramm December 30, 2008)

fra’mani tried it at golden glass last saturday the morttadella was incredable as was the salumi Paul Bertolli is a true artisan! (5 replies, last updated by Jason June 15, 2006)

. Paul Bertolli (I’m a former employee) has made a study of this art. Making it commercially is hardly feasible, because of the huge lead time till authentic (fully cycled) product is available. He writes about the process... (1 reply, last updated by K. Gerstenberger December 1, 2004)

Paul Bertolli is coming to the Taste Cheese Shop in SD Paul was the former Chez Pannisse/Olivettos chef and co-author of Alice Waters' cookbooks has gotten about his new venture Fra’mani Salumi. He’ll be discussing and... (4 replies, last updated by cgfan October 20, 2006)

Paul Bertolli was chef after Tusk, and left to focus on his salumi business around a year ago. Canales was Bertolli's chef de cuisine, then became chef. He stopped by our table to introduce himself and chat after dinner one night,... (13 replies, last updated by Robert Lauriston December 14, 2005)

. And for fans of Jan Birnbaum, next door to Waterbar will be Epic Roasthouse. Could the good view/bad view jinks be broken? It seems Paul Bertolli's sausage are now available for sale at certain shops. Anyone tried them? Peter... (0 replies, last updated by rworange April 12, 2006)