” ‘Can I show you something’? Chef Cristian Pontiggia asks with a barely contained smile. ‘This is my baby,’ he says proudly of the vintage meat slicer he’s imported from Italy for Sassella, his new fine-dining Italian restaurant in downtown Santa Fe. Stationed in the front corner of Sassella’s wood-and-brick-accented bar, the gleaming manual slicer—an all-metal Berkel model from the ’60s—will soon be in perpetual motion, with one cook tasked with doing nothing other than preparing daily charcuterie for the Affettati Misti, one of Sassella’s antipasti dishes. Some charcuterie will be house-made, others are Italian imports that take a year to age. Regardless, those in the bar will be able to watch the process. ‘I’d like it to be entertaining, and for people to see what’s going on behind the scenes,’ Chef Cristian says … “