When La Salumeria 104 first opened its doors in Miami’s Midtown in 2011, the neighborhood was a far cry from the bustling hub it is today. For Angelo Masarin, Executive Chef and Co-owner, the goal was clear: create a “trattoria-style” sanctuary where high-quality ingredients and authentic recipes take center stage over the stereotypical “Italian-American” tropes often found in the US.
In this exclusive video interview, Masarin takes us through the evolution of the brand—from its humble beginnings as a small shop to its strategic growth across Florida, including locations in Coral Gables, Weston, and a stunning oceanfront spot in Atlantic Beach.
Angelo shares his philosophy on why “authenticity” isn’t just a buzzword, but a necessity for long-term success. From making pasta in-house with Italian flour to introducing regional specialties like Baccalà alla Vicentina and his grandmother’s polenta, he explains how American palates are finally evolving to demand the “real deal.”
But the journey isn’t without its hurdles. Masarin also provides a candid look at the current challenges facing restaurateurs today, including the impact of tariffs on margins and the shifting economic landscape of Miami.