Salumeria 104

The story

Crafted with passion, served with love

Where Northern Italy Meets Miami

Salumeria 104 brings the rustic warmth of a Northern Italian trattoria to Miami's Midtown neighborhood, with additional locations in Coral Gables, Atlantic Beach, and Weston. The concept is straightforward and sincere: signature salumi, house-made pasta, and traditional Italian classics prepared with the finest available ingredients. Gambero Rosso recognized the restaurant with a Fork award in 2023 — a mark of credibility in the Italian dining world that speaks to the kitchen's consistency and authenticity.

The Chef Behind the Food

Chef and co-owner Angelo Masarin is the heart of the operation. His cooking draws directly from personal memory — dishes inspired by his childhood and the recipes his grandmother taught him. That connection to origin shapes everything on the plate. Co-owners Graziano Sbroggio and Carlo Donadoni complete the team, and together they've built something that feels less like a restaurant group and more like an extended family welcoming guests into their home.

What's on the Table

The salumeria counter sets the tone immediately. Rovagnati fine meats — Prosciutto di Parma, San Daniele, Bresaola, Guanciale, Finocchiona — can be ordered individually or as curated selections alongside Italian cheeses like Parmigiano Reggiano, Pecorino al Tartufo, and Taleggio.

House-made pasta is where the kitchen earns its reputation. The Tagliatelle Bolognese and Cacio e Pepe (finished tableside in a cheese wheel) are longtime favorites. More adventurous options include Gnocchi all'Anatra with braised duck and roasted yellow bell peppers, and Fettuccine Nere with black ink pasta and wild-caught shrimp. Daily specials rotate with the season and whatever specialty ingredients Chef Masarin has sourced that week.

Main courses extend the Italian dining experience with dishes like Coniglio in Tecia — braised rabbit with Taggiasca olives and polenta — and the Scottadito, New Zealand lamb chops finished with 12-year aged Bonini balsamic. For larger gatherings, the Maialino 104, a roasted Iberico suckling pig serving up to six, is available with 48 hours' notice.

The Room and the Feeling

The atmosphere is trattoria through and through — unpretentious, attentive, and genuinely warm. The staff is described as family, and the welcome extended to guests reflects that. Whether the occasion is a weekday lunch, a private party, or a long dinner with a bottle of Barolo from the well-considered Italian wine list, Salumeria 104 is built for the full range of it.