Chef/Owner, Salumi/Salumi Artisan Cured Meats, Seattle, WA
Culinary Arts, 1998
When Armandino Batali decided to retire after working for 31 years as an engineer at Boeing, pursuing food as a second career was an easy choice. Batali came to New York City to join ICE’s culinary program and work in his spare time at his son Mario Batali’s famed Babbo restaurant. To learn as much as he could about charcuterie, he externed with Alps salami factory in Queens and spent a few months working with butchers in Italy. In 1999, Batali opened Salumi, a tiny restaurant that focuses on cured meats and sandwiches. He expanded five years later to Salumi Artisan Cured Meats where he produces cured meats for chefs, delis, and retail customers.
Read More About Armandino Batali
Armandino Batali Talks About Salumi's Start [Zagat]
The Meatpacker [Culinate]