Paul Bertolli is a chef, writer, and artisan food producer in the San Francisco Bay area of California. Until mid-2005, he was the executive chef of the Oliveto restaurant in Oakland, California

Oakland, California

Oakland is a major West Coast port city on San Francisco Bay in the U.S. state of California. It is the eighth-largest city in the state with a 2010 population of 390,724...

. He rose to prominence in the gourmet food world at Chez Panisse

Chez Panisse

Chez Panisse is a Berkeley, California restaurant known for using local, organic foods and credited as the inspiration for the style of cooking known as California cuisine. Well-known restauranteur, author, and food activist Alice Waters co-founded Chez Panisse in 1971 with film producer Paul...

 in nearby Berkeley, California

Berkeley, California

Berkeley is a city on the east shore of the San Francisco Bay in Northern California, United States. Its neighbors to the south are the cities of Oakland and Emeryville. To the north is the city of Albany and the unincorporated community of Kensington...

, eventually becoming executive chef and co-authoring Chez Panisse Cooking with restaurant founder Alice Waters

Alice Waters

Alice Louise Waters is an American chef, restaurateur, activist, and author. She is the owner of Chez Panisse, a Berkeley, California restaurant famous for its organic, locally-grown ingredients and for pioneering California cuisine.Waters opened the restaurant in 1971. It has consistently ranked...

. He is most known for producing handcrafted ingredients like balsamic vinegar

Balsamic vinegar

Balsamic vinegar is a condiment originating from Italy.The original traditional product , made from a reduction of cooked white Trebbiano grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia since the Middle Ages: the production of the balsamic vinegar is...

 and salumi (cured-pork products such as salami

Salami

Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent...

 and prosciutto

Prosciutto

Prosciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....

). He opened a food supplier, Fra' Mani Handcrafted Salumi, in March 2006 ('Fra Mani' is Italian for 'brothers hands'). In 2003 he also authored "Cooking by Hand"

External links

• Fra' Mani Salumi - official web site