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Paul Bertolli : ウィキペディア英語版 | Paul Bertolli
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.〔http://articles.sfgate.com/2005-09-28/food/17390759_1_new-chef-kitchen-official-chef SF Gate〕 He rose to prominence in the gourmet food world at Chez Panisse in nearby Berkeley, California, eventually becoming executive chef and co-authoring ''Chez Panisse Cooking'' with restaurant founder Alice Waters. 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'). In 2003 he also authored "Cooking by Hand"〔http://www.randomhouse.com/catalog/display.pperl/9780609608937.html Random House〕 ==References==
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