Cafe Society

Il Mondo Vecchio's Mark DeNittis on fat sausages, scrawny chicken feet and breasts

Mark DeNittis Il Mondo Vecchio 1174 South Cherokee Street 303-744-6328 mondovecchio.net

I dig this job, and I'm having a blast," says Mark DeNittis, knocking back another swig from a bottle of Peroni, his beer of choice. In front of him is a plate of salumi, pulled from the meats he handcrafts and dry-cures at Il Mondo Vecchio, his pristinely clean Denver salumeria and Colorado's only USDA-inspected facility. DeNittis, who runs the production facility with fellow salumi geeks Adam Sacks and Gennaro DeSantis, is giddy about all of the meats, which swing from wire racks in a temperature-controlled back room. "I don't discount my roots or where I am from," says the former chef and current instructor at Johnson & Wales University, "but this is far better than any job I've ever had, and watching this place grow into a sustainable, multi-faceted global food manufacturing company has been incredibly rewarding."

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Lori Midson
Contact: Lori Midson