“Fra' Mani Takes Home 5 Medals at the World Charcuterie Awards, Including Best in Class for its Salame Toscano”
“Fra' Mani's Soppressata Wins Gold and Named Grand Honors Finalist at 2024 SOFI Awards”
“After Decades of Producing First-Rate charcuterie, Paul Bertolli of Fra’ Mani in Berkeley, CA Has Finally Turned His Attention to Guanciale”
“San Sabino's Famous Crab and Mortadella Dip is the Perfect Throwback Dish”
“This Deli Meat is Taking Fancy Restaurants by Storm”
“Chef Paul Bertolli Went on to Pioneer Meat Curing and Other Salumi Practices with His Company Fra’ Mani”
“Fra' Mani Proprietor Paul Bertolli Headed the Chez Panisse Kitchen for Years and Has Handmade Salumi in His DNA”
“How Mortadella Went From Cold Cut to Hot Item”
“NYC's Katana Kitten Pairs Mortadella Katsu Sandos with its Divine Cocktails”
“How to Buy, Store and Use Mortadella, According to a Master Salumiere”
“If Dad Appreciates High-Quality Meat, He’ll Love This Award-Winning Salami That Comes in a Curated Set”
“The Gourmet Bologna Sandwich That Changed Bar Food”
“Your Charcuterie Board Will Be Lost Without a Pack or Two of Silky, Supple Dry-Aged Salami From Fra’ Mani”
“The Best Ham (and Cheese Sandwich) in NYC, Featuring Yours Truly”
“Just Add Salt, How to Make Bacon and Pancetta at Home”
“Mortadella From the California Charcuterie Experts at Fra’ Mani. It’s Quality Meat, Not Lunchables-grade Stuff.”
“Everyone Loves an Edible Gift, Especially When it’s a salami as Fine as This One from Fra' Mani”
“A Gorgeous Example of Classic Italian-Styled Soppressata”
