Tastes: Real Salami
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.
For the full article, check out the new issue of Wine Spectator, on newsstands October 15, 2006.