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re: Great Italian food in NWA, plus the annual Grape Festival in Tontitown.
Posted on 4/12/24 at 10:58 am to Cheese Grits
Posted on 4/12/24 at 10:58 am to Cheese Grits
quote:
You telling me NWA has a place like the place in Little Italy in Philly with no signs and takes only cash? If so, then I will say they are the same. If not, I call BS. Even so, guessing they do not have the market, bread joint, and pastry joint to go with them.
I'm only 2% Italian or less, so I'm not qualified to know anything in that regard
our two counties are almost 600k now, so I imagine that includes about 40-50k ethnic Italians, some of who would know the secret spots and back rooms where Coach Cal and his wife will be treated like family.
I love your question actually because it's got me wondering where to ask around for the bread you're talking about. We can buy marinara from certain friends here anytime, but they won't give out the recipe.
This post was edited on 4/12/24 at 11:01 am
2
Posted on 4/12/24 at 11:05 am to Harry Rex Vonner
THE bread place in Philly is basically a door near the other places. Took my cousin (Irish side of the family) there when I was visiting. Told them to set the alarm for 5am and hope we got bread. They did not understand till we got there late (like 6am and a line down the street was already in place). Drove back by about 7 or 7:30 am on the way to the Jersey Shore to meet up with their siblings. Place was already closed for the day.
My cousin had to admit the bread was awesome but did not understand the Italian way. They start baking around 3am and when they sell what they made for the day, they close for the day. Cash only and hot out of the oven!
My cousin had to admit the bread was awesome but did not understand the Italian way. They start baking around 3am and when they sell what they made for the day, they close for the day. Cash only and hot out of the oven!
Posted on 4/12/24 at 11:10 am to Harry Rex Vonner
quote:
We can buy marinara from certain friends here anytime, but they won't give out the recipe.
Not a shocker
FWIW
Gravy for East Coast Sicilians = what you call marinra
Gravy for Southern Scots - Irish = white / brown / red and can include pork
KY real country ham (the kind that goes with beaten biscuits and ages in your basement for a few years) is pretty much Prosciutto ham in Italy. Southern bologna is just thick sliced Mortadella without the fat bits and the nuts.
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