Oblong slices of Fra’Mani’s Salumetto
This past Tuesday, Karen and I had the privilege of assisting artisan chef Paul Bertolli. I was particularly enthusiastic about meeting Bertolli as I have followed his career from his position as chef first at Berkeley’s famed Chez Panisse, to Oakland’s Oliveto. I’ve long-owned his book, Cooking by Hand, which is one that I read as much for the beautifully written instructional text as for the many beloved recipes.
Bertolli left the kitchen proper several years ago to pursue one of his passions, the art of handcrafting salumi, and subsequently launched his own company, Fra’Mani Handcrafted Salumi , two years ago. Based out of Berkeley CA, Bertolli is crafting some of the finest salumi imaginable, and all from natural, pristine ingredients. A local imported foods distributor, (EuroUSA), hosted an event showcasing their finest products, and as Fra’Mani was recently picked up by Euro, Bertolli was in town featuring a vast display of his toothsome wares.
Karen and I became well-acquainted with the product line quickly, learning the differences between salami Toscano and salami Nostrano, and from the sizable amount of action we entertained, I do believe the Fra’Mani table was the hottest ticket of the day. I’m hoping to see some of these products available on local shelves and plates around the Cleveland area soon.
When work was done, the three of us had an opportunity to sit down and relax with some friendly conversation. We picked Paul’s brain about the art of salumi making, where he stripped the process down to its purest essence by describing it as “The art of moving around air and water”. After thoughtfully chewing on a piece of the rich and deeply flavored prize-winning Salumi Gentile, all I can say is it was the finest, most savoury bite of air and water I’ve ever tasted.
That luscious, buttery pear was just picked yesterday at Mini Milkers Farm.
17 Comments
sounds very promising. wonderful for you. and, I once had dinner at Chez Panisse. Amazing.
sounds very promising. wonderful for you. and, I once had dinner at Chez Panisse. Amazing.
sounds very promising. wonderful for you. and, I once had dinner at Chez Panisse. Amazing.
sounds very promising. wonderful for you. and, I once had dinner at Chez Panisse. Amazing.
sounds very promising. wonderful for you. and, I once had dinner at Chez Panisse. Amazing.
This is great stuff, wonderful experience…making your own salumi!
MM: I have twice eaten at the cafe upstairs at Chez Panisse, and it was yes, amazing. I hope to one day get the full prix fixe experience downstairs.
Peter: I’ve not yet made my own but I am surely inspired to give it a try as I can only imagine how satisfying it must be.
fantastic post. i love that guy and also have the book although i got mine just 6 months ago.
sounds like a great day and a great product – but do you think you got a lot of action at your table because of well, any other reason? liky you!
CEF: Oh yeah – we were hella SMOKIN’ hot in our white butcher’s coats! I am laughing so hard.
Sounds like a great way to spend the day! :) I would love to have an experience like that!
That photo makes my mouth water!
There’s integrity in his philosophy too – I followed your link – which probably makes the product taste better right? I’m not sure, but my mouth is still watering and I enjoyed the post.
jenndz: The day was a fantastic learning experience as well as a lot of good tasty fun.
Anna: I’m glad you followed the link to read of Bertolli’s philosophy (I was hoping for that). The integrity of his products comes shining through with each bite.
Now you’ve done it. Thanks to Ruhlman, and now you, I’m definetly going to try making some salumi. Ever since I turned a portion of my house into a brewery, my wife has a very concerned look on her face whenever I talk about salumi or cheese making. I have a friend of a friend who works for euro-usa so I expect to be trying some of this wonderful stuff soon.
spicehound: I hope you will post pictures on your blog when you finally get some of your own stuff underway.
My husband LOVES fresh Italian salami, but too often, its spicy.
That one looks amazing!
Do they ship??
Biz: yes, you can order product online; just follow the Fra’mani link.
I don’t know where you live but in the Cleveland area I have seen a few Fra’Mani products available at Whole Foods.
OMG, I just clicked on the Fra’Mani link – and to my surprise they sell this at a place THREE BLOCKS FROM MY OFFICE!
I am so there tomorrow – my husband will be thrilled!
Thanks!