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Salumeria 104 - Chef Angelo Masarin on Northern Italian Dining For nearly 15 years, Salumeria 104 (salumeria104.com) has built its identity around Northern Italian cooking, traditional cured meats and the easygoing spirit of a neighborhood trattoria. Led by Chef and Co-Owner Angelo Masarin, the concept has grown from its original Midtown Miami location to Coral Gables, Weston and Atlantic Beach while retaining the neighborhood character of the original. Behind the concept is Graspa Group, the South Florida hospitality company founded in 2002 by Graziano Sbroggio, a longtime figure in Miami’s Italian restaurant scene. With Masarin guiding the culinary direction and Graspa Group overseeing operations, Salumeria 104 has expanded while maintaining its focus on Italian food and hospitality. Below, Chef Angelo Masarin reflects on his roots in Treviso, the traditions that shaped his approach, and what it takes to scale a trattoria across Florida. Miami Living (ML): Salumeria 104 takes its name from Suite 104, home of the original Midtown restaurant. When you opened there in 2011, what did you want Salumeria 104 to represent? Angelo Masarin: From the beginning, I wanted Salumeria 104 to be a lively, local trattoria built on authentic, high-quality ingredients. The idea was to create a place that feels like part of the neighborhood, somewhere people can come every day, whether for a quick lunch or a long dinner