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Jan 11, 2007 08:42 PM

Artisan style salami near Marina?

My brother will be in town next week, staying in the Marina. I'd like to do something to make their stay a bit more fun. Thought about having some salami/bread/cheese delivered to their motel.

Any ideas how I might accomplish this from out of town? All suggestions welcomed.

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  1. I don't know that they carry artisan salami, but it might be worth it to call Oakville Grocery. They have an outlet in SF:

    1. thanks. these guys look a bit pricey. My bro is very anti-chichi so looking for something a bit more straightforward. I know there are gourmet/srtisan salami makers in the BA and it is a passion of his.

      21 Replies
        1. re: Mari

          thanks for the link! some great resources here!

          1. re: toodie jane

            One last thing - Lucca Deli has a store in the Marina on Chestnut Street. They should carry Molinari salami. Here's the link:

              1. re: Mari

                Lucca is an old-school Italian deli, albeit with modern prices, that's been in that location for a long time. It's one of the few like-it-used-to-be places left on Chestnut St. I was introduced to frittata there a long time ago and their version of it still defines frittata for me.

          2. re: toodie jane

            Pricey, anti-chichi, and gourmet, artisan are on the same end of the see saw. I also don't enjoy huge upcharges for a cute shopping experience, and selectively plucking the good goods can be a challenge. Molinari is not really artisan, although their quality is consistantly high. Have him stroll on up to Molinari Delicatesse on Columbus for some old school sandwich service, and they're a factory store. If there's a will there's a way, and he could check out Fra Mani Salami factory in Berkeley with some advance work. The pilgrimage could continue to Fatted Calf at the Berkeley farmer's market, and Cafe Rouge meat market. FM, FC, and CR are all "artisan" producers.

            1. re: Karl Gerstenberger

              Maybe artisan was the wrong word to use.

              I had some hand-made salami at the Monterey Farmer's Mkt some years ago. The vendor was from Berkeley. When I knew my salami-lovin' (and missin')brother would be in SF, even for just overnight, I thought of trying to get him a goodie package delivered. Looks like most 'gift basket' places would not be the best value, and he is not interested in pretention, so luring him to a trendy upscale place wouldn't be appreciated.

              Looks like Lucca's or Molinari's are in the neighborhood, and has some history as does our old childhood deli, Willow Glen's The Villa. I think I can suggest these places and they would have the kind of salami,etc. he'd like. Not even sure this can be pulled off, he's going to be very tuckered from his day. But I'll suggest all these places that have been offered. Thanks all.

              1. re: toodie jane

                Artisanal is the right word. That's Fatted Calf you're talking about. They're at the Ferry Building market on Saturdays.


                Molinari's and Lucca are good old-school delis but not the places to get new-school artisanal stuff like Fatted Calf and Fra'Mani.

                1. re: Robert Lauriston

                  Lucca's site lists that they carry Fra'Mani.

                  1. re: Mari

                    So they do. And they deliver! So that might be the answer.


                    (Note that this is Lucca Delicatessen on Chestnut. I don't think Lucca Ravioli Co. on Valencia has a Web site.)

                    1. re: Robert Lauriston

                      Very cool! Columbus artisan line too, now I know where I'll get the Felino to try.

                      Gosh, haven't been there for a year, my usual sandwich order was Italian mortadella, zampino, or shrimp salad on an Acme rosemary roll or Liguria focaccia. Did you notice that the list of Acme breads includes Epi? Must say I'm concerned that the pigs feet salad isn't on the site, still make it?

                      1. re: Melanie Wong

                        I generally avoid getting sandwiches at deli's that pre-slice the meat early in the day.

                        1. re: poulet_roti

                          I just tell 'em to slice to order and they're happy to do so. Also, I've never seen the zampino or headcheese presliced.

                          1. re: Melanie Wong

                            You're right, certain items are not sliced in advance. I have asked certain places to slice various items to order and some tend to get visibly disturbed by the request. That results in being the last time I patronize a place. The other option is to order a sandwich that requires fresh slicing.

                            1. re: poulet_roti

                              Molinari is one that comes to mind in that regard, whereas it's never been frowned on at Lucca in the Marina even at the height of lunch hour rush.

                        2. re: Melanie Wong

                          With today's request for pied au cochon salad, I called Lucca to see if pigs feet salad is still a deli offering. Sadly, no.

                  2. re: toodie jane

                    I recall going to La Villa as a small child and always thought it w was pretty good as well. That said, I know differently nowadays. I happened to be in La Villa couple months ago for the first time in more than ten years. Frankly, now that I know better, I was pretty unimpressed with their salumi offerings. I don't believe they have changed much over the years, but now that I know better, it was pretty disappointing compared with what is available from Fatted Calf or FraMani. I used to also believe that Molinari in North Beach was top notch, and while it is cool as an old school deli, it does pale in comparison to the artisanal products offered elsewhere.

                      1. re: Melanie Wong

                        I have been to La Villa many times in my lifetime. Its good for the area, but there is better in the Bay Area. In fact my point is how our opinions of "good" change over time and with greater exposure to more foods.

                        I think you are talking about A16 which makes its own salumi.

                      2. re: poulet_roti

                        I don't know all the history of the Villa, but our family ate quite a few ravs from their kitchen in the early 50's to mid 60's. Mom would take her pan and they'd fill it and she'd bring it home to warm on the stove. Or she'd buy the ravs in frozen trays, and sauce on the side. Sometime in the later decades, the deli sold, but the recipes stayed. They seemed a bit different to our tastebuds, but essentially the same. Just a few years ago I stopped by while in town, and the place was hopping at lunchtime. The ravs were not the same. Pasty and not much flavor. So dissapointing. So yes, it was a good deli and as authentic as could be in the 50's and 60's, Italian-American, not old country. Of course San Francisco with its metropolitan access to more goods and importers, would be more likely to have more choice and higher grade of goods. La Villa always had an old-school ambiance, which is what my bro would appreciate.

                        1. re: toodie jane

                          I think you hit the nail on the head. It was good back then and probably as good as could have expected to be. Nevertheless, times have changed and our access to better product and superior offerings has improved. It does have a decent old school vibe, but doesn't excite me like it may have 25 years ago.

                2. Palermo in north beach has an excellent assortment of really good salami and they carry fresh focaccia.