Tender Greens’ Regional Executive Chef Pete Balistreri has today received the Good Food Award for his Salami Point Loma “Rosemary and Garlic,” a product within P. Balistreri Salumi Pete’s own line of hand-crafted, locally produced, artisan salumi!
At Tender Greens, chefs are encouraged to experiment with their culinary creativity and entrepreneurial spirit to help shape and drive their inner passions, and P. Balistreri Salumi was founded as part of this unique business model. Inspired by his Sicilian-American heritage, Pete taught himself how to make salumi and cure prosciutto in 2008. After the salumi became a wildly popular daily special at Tender Greens and a core ingredient incorporated in the restaurants’ Craft Salad, Pete launched P. Balistreri Salumi, now available at artisan markets and served in top restaurants throughout Southern California.
posted by Sarah McCallum
01/20/14
