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Importing Wikidata short description: "American chef, artisan food producer, writer"
 
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{{Short description|American chef, artisan food producer, writer}}
{{Infobox chef
{{Infobox chef
| name = Paul Joseph Bertolli
| name = Paul Joseph Bertolli
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| website = {{URL|www.framani.com}}
| website = {{URL|www.framani.com}}
}}
}}
'''Paul Joseph Bertolli''' (born 1954)<ref name=":1">{{Cite web|last=Redman|first=Paul|date=2004|title=Paul Bertolli, Chef, Author, and Salumi Maker|url=https://digitalassets.lib.berkeley.edu/roho/ucb/text/bertolli_paul.pdf|url-status=live|website=Regional Oral History Office|publisher=[[University of California, Berkeley]], The Regents of the University of California}}</ref> is a chef, writer, and artisan food producer in the [[San Francisco Bay Area]], in [[California]].
'''Paul Joseph Bertolli''' (born 1954)<ref name=":1">{{Cite web|last=Redman|first=Paul|date=2004|title=Paul Bertolli, Chef, Author, and Salumi Maker|url=https://digitalassets.lib.berkeley.edu/roho/ucb/text/bertolli_paul.pdf|website=Regional Oral History Office|publisher=[[University of California, Berkeley]], The Regents of the University of California}}</ref> is a chef, writer, and artisan food producer in the [[San Francisco Bay Area]], in [[California]].


== Biography ==
== Biography ==
Paul Bertolli was born in 1954 in [[San Rafael, California|San Rafael]], [[California]], to parents of Italian descent.<ref name=":1" /> He rose to prominence in the gourmet food world at [[Chez Panisse]] in nearby [[Berkeley, California]], working from 1982 to 1992.<ref>{{Cite web|date=2021-03-23|title=What Chez Panisse Taught Us|url=https://www.bonappetit.com/story/chez-panisse-best-lessons|access-date=2021-07-31|website=Bon Appétit|language=en-US}}</ref> He eventually became executive chef and co-authoring ''Chez Panisse Cooking'' with restaurant founder [[Alice Waters]]. He was later the executive chef of the [[Oliveto (restaurant)|Oliveto]] restaurant in [[Oakland, California]], until mid-2005.<ref name=":0">{{Cite web|last=Berne|first=Amanda|date=2005-09-28|title=Paul Bertolli leaves Oliveto|url=https://www.sfgate.com/insidescoop/article/Paul-Bertolli-leaves-Oliveto-2567044.php|access-date=2021-07-31|website=SFGATE|language=en-US}}</ref>
Paul Bertolli was born in 1954 in [[San Rafael, California|San Rafael]], [[California]], to parents of Italian descent.<ref name=":1" /> He rose to prominence in the gourmet food world at [[Chez Panisse]] in nearby [[Berkeley, California]], working from 1982 to 1992.<ref>{{Cite web|date=2021-03-23|title=What Chez Panisse Taught Us|url=https://www.bonappetit.com/story/chez-panisse-best-lessons|access-date=2021-07-31|website=Bon Appétit|language=en-US}}</ref> He eventually became executive chef and co-authoring ''Chez Panisse Cooking'' with restaurant founder [[Alice Waters]]. He was later the executive chef of the [[Oliveto (restaurant)|Oliveto]] restaurant in [[Oakland, California]], until mid-2005.<ref name=":0">{{Cite web|last=Berne|first=Amanda|date=2005-09-28|title=Paul Bertolli leaves Oliveto|url=https://www.sfgate.com/insidescoop/article/Paul-Bertolli-leaves-Oliveto-2567044.php|access-date=2021-07-31|website=SFGATE|language=en-US}}</ref>


He is most known for producing handcrafted ingredients like [[balsamic vinegar]] and ''salumi'' (cured-pork products such as [[salami]] and [[prosciutto]]). He opened a food supplier, Fra' Mani Handcrafted Salumi, in March 2006 ('Fra Mani' is derived from the Italian for 'between or among hands'; and conveys the message 'from our hands to yours').<ref name=":0" /> In 2003, he also authored, ''Cooking by Hand: A Cookbook''.<ref>{{Cite web|last=Daly|first=Samantha|date=2020|title=Dwell Picks: Our Favorite Cookbooks, Just In Time for Fall|url=https://www.dwell.com/article/dwell-picks-best-cookbooks-fall-2020-310765c6|url-status=live|access-date=2021-07-31|website=Dwell}}</ref><ref>{{Cite web|date=2019-03-18|title=The Cookbook Too Good for Blaine Wetzel to Share|url=https://www.saveur.com/blaine-wetzel-cookbook-cooking-by-hand-bertolli/|access-date=2021-07-31|website=Saveur|language=en-US}}</ref><ref>{{Cite web|title=Love Italian Food? 5 Essential Cookbooks for Your Collection|url=https://www.seriouseats.com/essential-best-italian-cookbooks|access-date=2021-07-31|website=Serious Eats|language=en}}</ref>
He is most known for producing handcrafted ingredients like [[balsamic vinegar]] and ''salumi'' (cured-pork products such as [[salami]] and [[prosciutto]]). He opened a food supplier, Fra' Mani Handcrafted Salumi, in March 2006 ('Fra Mani' is derived from the Italian for 'between or among hands'; and conveys the message 'from our hands to yours').<ref name=":0" /> In 2003, he also authored, ''Cooking by Hand: A Cookbook''.<ref>{{Cite web|last=Daly|first=Samantha|date=2020|title=Dwell Picks: Our Favorite Cookbooks, Just In Time for Fall|url=https://www.dwell.com/article/dwell-picks-best-cookbooks-fall-2020-310765c6|access-date=2021-07-31|website=Dwell}}</ref><ref>{{Cite web|date=2019-03-18|title=The Cookbook Too Good for Blaine Wetzel to Share|url=https://www.saveur.com/blaine-wetzel-cookbook-cooking-by-hand-bertolli/|access-date=2021-07-31|website=Saveur|language=en-US}}</ref><ref>{{Cite web|title=Love Italian Food? 5 Essential Cookbooks for Your Collection|url=https://www.seriouseats.com/essential-best-italian-cookbooks|access-date=2021-07-31|website=Serious Eats|language=en}}</ref>


==References==
==References==
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[[Category:James Beard Foundation Award winners]]
[[Category:James Beard Foundation Award winners]]
[[Category:1954 births]]
[[Category:1954 births]]
[[Category:Chefs from San Francisco]]
[[Category:Chefs from Berkeley, California]]




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Latest revision as of 21:20, 29 September 2024

Paul Joseph Bertolli
Born1954 (age 69–70)[1]
San Rafael, California, U.S.[1]
Culinary career
Cooking styleCalifornia cuisine,
Italian cuisine
Previous restaurant(s)
Websitewww.framani.com

Paul Joseph Bertolli (born 1954)[1] is a chef, writer, and artisan food producer in the San Francisco Bay Area, in California.

Biography

[edit]

Paul Bertolli was born in 1954 in San Rafael, California, to parents of Italian descent.[1] He rose to prominence in the gourmet food world at Chez Panisse in nearby Berkeley, California, working from 1982 to 1992.[2] He eventually became executive chef and co-authoring Chez Panisse Cooking with restaurant founder Alice Waters. He was later the executive chef of the Oliveto restaurant in Oakland, California, until mid-2005.[3]

He is most known for producing handcrafted ingredients like balsamic vinegar and salumi (cured-pork products such as salami and prosciutto). He opened a food supplier, Fra' Mani Handcrafted Salumi, in March 2006 ('Fra Mani' is derived from the Italian for 'between or among hands'; and conveys the message 'from our hands to yours').[3] In 2003, he also authored, Cooking by Hand: A Cookbook.[4][5][6]

References

[edit]
  1. ^ a b c d Redman, Paul (2004). "Paul Bertolli, Chef, Author, and Salumi Maker" (PDF). Regional Oral History Office. University of California, Berkeley, The Regents of the University of California.
  2. ^ "What Chez Panisse Taught Us". Bon Appétit. 2021-03-23. Retrieved 2021-07-31.
  3. ^ a b Berne, Amanda (2005-09-28). "Paul Bertolli leaves Oliveto". SFGATE. Retrieved 2021-07-31.
  4. ^ Daly, Samantha (2020). "Dwell Picks: Our Favorite Cookbooks, Just In Time for Fall". Dwell. Retrieved 2021-07-31.
  5. ^ "The Cookbook Too Good for Blaine Wetzel to Share". Saveur. 2019-03-18. Retrieved 2021-07-31.
  6. ^ "Love Italian Food? 5 Essential Cookbooks for Your Collection". Serious Eats. Retrieved 2021-07-31.
[edit]


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