Tag Archive | "italian"
Garces Trading Company Barters With European Flavors
Tucked away between 11th and 12th on Locust is Iron Chef Jose Garces’ latest Philadelphia endeavor, the Garces Trading Company. We’re truly amazed that in just four short years the man has been able to open up six restaurants in our lovely city, with a seventh already on the way in the Cira Centre. Unlike [...]
Continue reading...The Savory Side Of Capogiro
Wednesday, July 15, 2009
Capogiro is widely acclaimed as the premier gelateria in Philadelphia. The city has welcomed Stephanie and John Reitano’s Italian artisanal know-how like a breath of sweet, creamy air. Capogiro uses the freshest seasonal ingredients, sourced primarily from farms around Pennsylvania, including Kensington’s Greensgrow farm. An authentic Italian café, where the “bar” refers to the espresso, [...]
Continue reading...Love Your ‘Belly: A Peek Inside Potbelly Sandwich Works
Thursday, April 9, 2009
We don’t like to discriminate here at Unbreaded, so when a sandwich chain is good, we’ll say so. Chicago-founded (and since expanded) Potbelly Sandwich Works makes the cut. Pictured above is the “veggie on wheat,” a delightfully understated sandwich with mushrooms, and three cheeses: American, Provolone and Swiss, all toasted together in a gooey mélange. [...]
Continue reading...Landolfi’s Brings A Taste Of South Philly To Bucks County
Tuesday, March 24, 2009
Head about 30 miles North of Philadelphia and you’ll find Yardley, a sleepy town and home of The Original Landolfi’s Deli. The menu reads like a top 10 list of the best sandwiches you’ll find in South Philly, including Italian hoagies, roast pork, roast beef and even paninis. These guys even serve all of their [...]
Continue reading...Sandwich 101: Italian Cured Meats
Wednesday, March 18, 2009
One of our favorite Italian-Americans and an expert on Italian meats, Giulia Umile, educates us on the nuances of Italian cured pork. Domestic Prosciutto Curing ham is an art involving only a few different elements: salting, temperature and time. For twelve months, artisans move the hams from room to room in the curing facility so [...]
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Wednesday, March 17, 2010
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