NVM Review

By Warren Rojas

The wrapper crinkles indignantly as my fingers fight to expose its precious cargo. Seconds later, a warning patch of glistening oil alerts my senses to the now-forthcoming bout of deliciousness.

And suddenly, there it is: a bonafied muffuletta.

A N’awlins staple, the muffuletta is an engineering feast predicated upon a host of savory sandwich mates—not the least of which is an olive salad boasting assorted olives, peppers, cauliflower, capers, carrots and celery.

In keeping with tradition, Italian Store owner Robert Tramonte said he gets his olive condite direct from New Orleans and has hired an ex-New York baker to make the Sicilian rolls special for him.

The extra effort is duly appreciated.

Each hollowed-out roll houses a towering mass of salami, prosciutto, provolone, mortadella, nutty olive oil, mixed peppers and sapid olive salad (pickled powerplay packs a sweet-briny sensation into every mouthful).

Tramonte suggested, however, that people tend to gravitate towards the muffuletta after they’ve seen/heard something about it, whereas his Milano flies out the door on a daily basis.

The Milano layers cappacola, prosciuttini (cooked ham with black peppercorn crust), provolone and genoa salami on hard roll, then douses everything in a house pepper blend (roughly 3/4 sweet to 1/4 hot) that provides a solid afterburn.