Hold up a piece of any one of Batali's salamis and you'll see a carnal kaleidoscope, with bits of rosy hues and solid or clear whites, a slice of careful handiwork."
When ArmandinoBatali retired from a career at Boeing, he decided to shift gears entirely, from planes to prosciutto. He spent a few years learning the art of curing meat before ...
"I love Armandino," said Betsy, "and I want to come back for one of those dinners." We'd heard that once a month, Batali opened Salumi for private parties of 10 or 12.
Seattleites and fans of cured meat everywhere: ArmandinoBatali has retired from his acclaimed retirement project Salumi, leaving day-to-day operations in the hands of his daughter ...
Batali was born in Yakima, Washington, the son of Marilyn and ArmandinoBatali, owner of Salumi in Seattle. [1] He is of Italian, English, and French Canadian ancestry. [2]
Or if you're lucky (Sorry, he's already booked through September 2002) you can reserve the whole place and I'll cater a party just for you," says ArmandinoBatali.