Re:Photos of Regional Food by State
Foodbme, the Giambotta is a mixed scramble of eggs, Italian sausage, peppers, onions, home fries, greens and melted mozzarella. I had them add roasted long hot peppers for an extra dollar. Worth it. The long hots are chopped up so they don't exactly stand out in the picture. Pretty much found in the Utica-Riome area and the two consistent defining ingredients seem to be greens and mozzarella.
When I asked about toast the waitress said they had white, wheat, rye, Italian and "hard crust" Italian (a variety of bread found at many Italian bakeries in CNY). Any time it's offered on a menu, I order it. There is a real crispness and chew to it that I don't find with most Italian breads.
Go to Syracuse and you probably won't find any Giambottas but you will find lots of Frettas. It's a different mixed scramble of eggs, peppers, onions, mushrooms, broccoli, pepperoni, Italian sausage and potatoes. The two consistent defining ingredients for the Fretta seem to be broccoli and pepperoni. An odd combination, but it works. Cheese is extra. You aren't likely to find this in the Utica-Rome area. Neither of them have seemed to travel very far. Both are pretty big plates of food and most places offer 1/2 (which is still BIG) and some even offer 1/4 size portions.
Sorry for my long-winded explanation!
love2bake, thanks! The Tunnel at Cavallo's is one of my favorite. They "tunnel out" some of the bread interior to make room for more filling, which is great as their meatballs are outstanding. They also baste it with garlic butter and bake it in the oven to crisp it up. I opted for mine split-top and baked with mozzarella as well.