Home > Magazine Archives > Oct. 15, 2006 Issue > Tastes
Tastes: Real Salami
Owen Dugan
Issue: October 15, 2006
California chef Paul Bertolli thinks salumi (broadly stated, that's sausages and salami) deserve more respect. "We're going backward now with salumi, just as cheesemakers did, away from industrial and in an artisanal direction," he says.
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