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My wife went to New York City and all she brought me was

post #1 of 6
8/7/08 at 6:16pm
Thread Starter 
Some Mortadella, two types of Coppa, made in house Fluor de latte, and Bresaola. :D

One thing I miss about being in a big city is the Italian grocer. Anyway I am just in heaven. They slice it the perfect thickness, separate it with paper, and vacuum seal it.

This is where it all came from. I totally love this place and I've never set foot in it before.

BuonItalia
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post #2 of 6
8/7/08 at 8:21pm
You have to share in here you know :D
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post #3 of 6
8/7/08 at 8:23pm
You are an evil person. What have I ever done to you to warrant such torture on your part, teasing me with such delicacies? I hate you.

There are a couple of decent Italian delis here in Salt Lake, though I bet they don't compare to Buonitalia. Actually the last time I was at Caputo's I didn't get any coppa or speck or salami, I got some pastrami. It was this ugly, darkish brown, fat riddled stuff that was probably the best I've ever tasted in my life.

I've been to New York state, but never New York City. Someday.

mjb.
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post #4 of 6
8/8/08 at 5:42am
Having lived and worked in NYC Bklyn/Queens over 45 years going to let you in on little secret. Most foods the Italian or for that matter ethnic markets sell come in already made. Some of them make the sauces. Mortadella, brassola, meatballs, sausage, concotti. manicotti, mozzerella, breaded eggplant slices. All they do is assemble it or finish it. Some of the products are custom made for them but are still factory made. The days of mom or grandma in kitchen are over. There are still a very few that have all homemade. Some still make mozzerella.
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post #5 of 6
8/8/08 at 6:38am
Thread Starter 
:( Buzzkill. No I get it, I don't expect them to make the cured meats, but maybe the mozzarella and fresh mozz.
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post #6 of 6
8/8/08 at 8:29am
Does Heidi know you or what?!!! There's a super Italian market on Spring St. in NYC that has great olive oil, house made to die for mozzerella, great prices on vinagers. Just opened a 25 year balsamic I bought 5ish years ago....got some killer olive oil for my birthday that deserved the right vinager.

We've got some locals making (curing etc) their own charcuterie, one is buying up primo local pork and making all kinds of guancale, salumis, hams etc...he's not making enough, by the time I get to market he's sold out of meats and just has mustard fruits etc.
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