Armandino Batali of Salumi in Seattle, writes: My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis' interest in Italian cooking and culture goes back generations. My grandfather opened Seattle's first Italian-food import store in 1903. It was located just a few steps from where my restaurant, Salumi, is now, and it's one of the things that inspired me to get into the business. The idea behind Salumi was to create a restaurant, deli, and meat factory in one place, just like the salumerias in Italy. We're known for homemade sausages and salami, but we also attract a large lunchtime crowd. Some of the specials, like the meat loaf and frittata, have been in our family for years. They're also easy to make at home. Here's a great way to use leftover pasta or any pasta or marinara sauce.