Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/838473
F ra'Mani is an Italian expression that connotes 'from our hands to yours,' apropos of a specialty food business founded by a man whose manual dexterity shaped him as a butcher, a James Beard-award winning chef, and a classical pianist. Paul Bertolli, 62, launched Fra'Mani Handcrafted Foods in Berkeley, Calif., in 2006, applying old-world methods to the art of crafting sala- mi, pancetta, sausage, and prosciutto. When it comes to authenticity, Bertolli is on firm ground. His maternal grandfather, an Italian immigrant who settled on the South Side of Chicago in the 1920s, was a salumiere, pork butcher, and his grandmother ran a clothing shop next door. On occasion, she would box up clothes to send to Bertolli and his six siblings in Northern After becoming a union butcher at 14 and head chef at Chez Panisse for a decade, this craftsman's career found new meaning through launch- ing a specialty food business built on the mantra of 'from our hands to yours'. BY JULIE BESONEN Paul Bertolli, Fra'Mani Handcrafted Foods The Whole Hog producer profile PHOTOS: ED ANDERSON