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FOOD
December 3, 2003 | S. Irene Virbila
The wine sheets down the sides of the glass, a lush crimson-purple with a head of raspberry foam. It's Lambrusco, the fizzy red wine from Emilia-Romagna that most serious wine drinkers wouldn't go near. The surprise is how delicious this one from Barbolini is, a mouthful of bright fruit and earth.
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FOOD
June 30, 1999 | MAYI BRADY, TIMES STAFF WRITER
A few years ago, my husband and I decided to renew a Brady family tradition. As a child, Brian always celebrated the Fourth of July at Lacy Park in San Marino with his family. It is a big, beautiful park where it's easy to spend the day without getting bored. One catch: No grilling allowed. What to bring? I pack this substantial sandwich that goes a long way on a long day. It's one of those sandwiches that actually gets better as it sits.
NEWS
May 21, 2000 | From Times Wire Reports
A Canadian meat processor is voluntarily recalling about 400 pounds of sliced salami and ham from stores in the Western U.S. because the meats may be contaminated with a disease-causing bacteria, the U.S. government said. A statement from the U.S. Department of Agriculture's Food Safety and Inspection Service said the luncheon meats had been distributed to companies in Seattle, Houston, the San Francisco Bay area and the Portland, Ore., area. Freybe Sausage Ltd.
FOOD
April 18, 2001 | BARBARA HANSEN
If you like big sandwiches, try the Godfather at Papa Don's Delicatessen. The long bun is stacked with mortadella, capicolla, genoa salami, bologna, ham, Swiss and provolone cheeses, plus lettuce, tomato, chopped red onion and pepperoncinis. While you wait for the sandwich to be assembled, look around at the automobile memorabilia mounted on the walls. Among the photos and ads is a shot of the Pasadena Freeway when it was still a brush-filled arroyo. The Godfather sandwich, $4.
FOOD
May 14, 2003 | S. Irene Virbila
It's Ferrari red and gleaming, but it's not what you'd think. "Some people buy exotic cars. I buy a meat slicer," chef Hans Rockenwagner says of his newest acquisition, which stands waist-high, weighs 500 pounds and is the centerpiece of his newly remodeled Santa Monica restaurant, Rockenwagner Restaurant & Brasserie. Rockenwagner uses the machine to slice smoky Black Forest ham, prosciutto and salami. The prewar meat slicer's workings are all mechanical.
ENTERTAINMENT
July 1, 1999
Italian markets often have a counter where you can have juicy "submarine" sandwiches made to order. They're great for picnics, and some places make sandwiches up to 6 feet long for parties. * Bay Cities Italian Deli: The most popular sandwich here for the last 70 years has been the God Mother: salami, mortadella, ham, prosciutto and capocollo on a fresh Italian roll baked on the premises. Sandwiches are customized to order.
CALIFORNIA | LOCAL
October 15, 2011 | By Nita Lelyveld, Los Angeles Times
The loft-like offices at 5514 Wilshire Blvd. are largely the domain of the young, who work in jeans and T-shirts at flat-panel screens. They are Web branders, search engine optimizers, e-tailers of underground clothing lines. They do the virtual jobs that became jobs only recently. Ruben Pardo works in the building, too, in a job that dates to the late 19 t h century. Pardo operates one of the last manual elevators in Los Angeles. The young people are not easily impressed - but something about Pardo awes them.
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