Salume Beddu Salumeria Is Rolling in Dough!
When Mark Sanfilippo and partner Ben Poremba opened their retail shop, Salume Beddu Salumeria, a few weeks back, local lovers of artisan-cured meats rejoiced. Sanfilippo, a St. Louis native who returned after ten years out west schooling himself, literally, in how the sausage is made, had earned plaudits for his products, which were available only on a very limited basis.
Still, while the new salumeria is provisioned with all manner of antipasti, something has been missing:
All that changes tomorrow (Saturday), when Erik Jacobs, a personal chef and former co-owner of Babalu's, brings his baked bounty to Salume Beddu's shelves.
Erik Jacobs Bread! More specifically, focaccia baked by Erik Jacobs for sale at Salume Beddu. Now go get you some!
"I'll be baking some specialty focaccia exclusively for Salume Beddu," Jacobs tells Gut Check. "Very traditional to start: sea salt and fresh cracked pepper, some rosemary/olive oil, and several different kinds of grissini. If there is demand, I may do some pugliese and/or ciabatta -- whatever people ask for, really."
Jacobs and Sanfilippo met while teaching at L'Ecole Culinaire and struck up a friendship based on a passion for all things cured.
Praise the lard and pass the bread!
Salume Beddu Salumeria
3467 Hampton Avenue (at the south end of Hampton Plaza)
Hours: Wed. - Fri. 1-7 p.m., Sat. 11 a.m.-4 p.m. (closed Sun.-Tue.)