To me, turkey broth has a much finer flavor. In Chez Panisse Cooking, Paul Bertolli said, "Turkey broth made from the backs, necks, wings, and giblets is the most flavorful of all the poultry broths and the one I prefer to use in...

I’d bet the others are Oliveto (Italian by Paul Bertolli, once of Chez Panisse), Citron and A Coté (these two share ownership; the latter is a small-plates place). All three have been discussed several times in the past...

Oliveto in the Rockridge neighborhood of Oakland has a spiritual connection to Chez Panisse. Paul Bertolli is the chef/owner and used to be the chef at Chez Panisse downstairs.....the food has similar sensabilities. He cures his...

Oliveto comes to mind (Italian) You can call ahead and set up a menu and wines to match, if you’d like. You’ll find many other postings on Oliveto if you do a search at the Home page of Chowhound. Paul Bertolli was...

You can never have too many meat-curing books! Try Paul Bertolli's “Cooking by Hand”—serious, high-class recipes from the guy who makes Fra Mani salumi (not to mention all the pastas and everything else in the...

I’m hoping to make a “Pimiento Soup” recipe from the Chez Panisse Cooking book written by Paul Bertolli, and I’m looking for help with a thorny issue: what kind of pimientos is he talking about? Bertolli...

says he’s looking for a steady supply of pastured eggs, and that his pal Paul Bertolli (Fra’Mani handcrafted salumi) is helping him find great pork." But ... but .. but ... I just discovered Magnini’s house-made...

read. Paul Bertolli in Cooking By Hand has a really great chapter on salami making. And then google sausage recipes and be prepared to be amazed. Try Len Poli’s site below for a very good read Finally just remember that fresh...

I second that recommendation. We’ve had a lot of great meals at Oliveto over the years, but the last two three (since the old chef de cuisine took over from Paul Bertolli, who’s busy working on his salumeria) were the...

We had fabuous Paine Farm pigeon liver crostini and pigeon raviolini at Oliveto last week. The latter was one of the best dishes I’ve ever eaten there. My guess is it’s just one of Paul Bertolli's sort of reverse...

At the bottom of an email from Oliveto announcing their forthcoming annual Whole Hog Dinners was this little nugget o' news... Chef Paul Bertolli will be launching his new company this year, dedicated to manufacturing and selling...

busy they are. Your meat eating parents will love it. Great spit roasted meats. Chef Paul Bertolli is from a family of butchers and does meats as well as anybody. On College, right across from the Rockridge BART station. Plenty of...

Had a great meal in Oliveto’s downstairs cafe last night. To start we had beet greens and farro soup ($7) and wilted red cabbage salad with pancetta and walnuts ($9.50). Both were dark, earthy dishes (one of Paul Bertolli's...

Berkeley), two places on College Avenue just south of Rockridge BART station; Oliveto: Italian/Mediterranean, chef is Paul Bertolli, well-known alumnus of Chez Panisse. Citron: French/Mediterranean in a small-scale place. All these...

Yesterday we made 4 dozen links of fresh Lucanica sausages, using Paul Bertolli's recipe from “Cooking By Hand.” The sausage features organic pork from a neighboring farm, is flavored with rosemary, black pepper, and...