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The

½ d a a u n p o bread nds of pou alof 0 6 6g day, , and 2 e a n past of wi lons year. a

l tiona eal, m IAN

tradi I TA

L

in all its carbohydrate g l

It

cons is sever ts of a begin l courses ning wit h th e anti past o.

o ry

ly

al

tu

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ea

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er y ia n D el i & B ak B AY C IT IE S It al

is a bustli ng Italian deli near downt own Santa Monic a, a supe rmar ket- size deli cate ssen that slun g fres h past a and roas ted pepp ers

probab ly 30 years before the averag e Santa Monic an

could tell you the differenc e between a p o r c i n i and a sun-drie d t o m a t . o

There were a zillion kinds of extra-virgin olive oil,

and there used to be three kinds of eggpl ant capon ata

(Now there’s only on

e kind of eggplant ca

ponata , and they’re

often out of that.)

When you lived on the Wests ide,

a Bay Cities godmother sandwich was as good

as things got.


, ew up If you grin the area

IES CIT ere wh Y nts BA are for s p a w r ls you pped hel s one sho icotti vol n o a r p m and

since

1925

for ol ive salad and superpeppery Toscano salame, but it was where mostly


yo u

ho pe

d

,

up ick p y’d bs on their way the w su home a fe from . work

o im .) s s j i n• (ad n a i ia l tal I ita ly tr u


oh my

godmother.

Stacked with no less than five kinds of cold cuts -- that’d be Genoa salami, mortadella, coppacola, ham and prosciutto -and a slice of Provolone, the sandwich comes on dense, chewy, wonderful Italian b r e a d .


It a ctu

hydrate g lo

A

E R E H

A

B

P

T

S

F

T

O

n mea l,

E

Italia

60 PO UN

r of b

STA

p ½a

d oun

,

d

-past

o.

26

with ti he an

an

t

PA

beng ginni

OF

nco ts eral s i s sev s of urse co

, ead

DS

the age r ave LIAN ITA eats out ab

ional

.

s

in al li ts

an

y,

The tr adit

r

me

rbo

all y

ca

ga

llo

ns

of

win


ne a y e a r.

“The God-

e of des a slic lu c in ” r e moth ssed Fully dre . h t r a E cut on lian cold a t I few y r e v e rd and a a t s u m , onnaise ato, may m ple o t , e c u ds a cou e fe r e with lett h t Godmo igrette, a a in v y k f a garlic ill squirts o ounter w c e h t d ys behin t; the gu s a le t a of people ou’re suspect y y e h t if ically ou quizz look at y . e yourself n o le o h to eat a w planning


“O

n

c

e

you’ve got sandwich and

fizzy French lemonade in hand, you can either park it outside at one of the cement tables and watch the absurd comedy taking place in the parking lot, or you can wander the aisles and marvel at the eighteen different kinds of anchovies, fifty different balsamics, a wide selection of good canned tomatoes, hundreddollar truffle infusions and oils, cheeses galore, freshly made tapenades, all shapes and sizes of pasta, and a great wine selection in the back.


You can av oid the lines by orderin g onlin e for pi ckup. Walk i nto the store, t ake a h ard left past th e regist ers, wa lk strai ght bac you’ll s k, and ee a sec ond foo d prep area on left, wi your th a ba ker’s sh elf in fr ont of i There, t. on the shelf, y ou will find your or der wit h your name on it, a nd you can

proceed direc the reg ister.

tly to


h

k

t

a for

n

ripe which

tomatoes

a joy are

worth

sweet waiting

for!


n

v

a h

e

s

e


provolone

{

The bread. It’s that good. Hot pastrami. Turkey with avocado. Or just the bread baguettes by themselves.


the average ITALIAN THE TRADI L TIONA

nds of

½ a po

60 pou

und of

all its r y, in te glo a r d y h carbo

of wine

ng beginni with ithe a n t

gallons

s consist of several

and 26

bread,


Baycities Italian Deli Book Design