Hot!Photos of Regional Food by State

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billyboy
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Re:Photos of Regional Food by State 2014/07/16 19:34:24 (permalink)
 

 
Chicken Riggies (Teddy's Restaurant Rome, NY)
 
 
 

 
Hot Ham Sandwich (Charlie Boy's New Hartford, NY)
 
 

 
Utica Greens aka sauteed escarole (Basil Leaf Ristorante Mattydale, NY)
 
 

 
Hot Tunnel Sandwich - this one is a meatball & sausage with roasted long hot peppers (Tom Cavallo's Restaurant New Hartford, NY)
 
 

 
Fretta - aka Frettata aka Frittata (Gardenview Diner Liverpool, NY)
 
These are some Central New York specialties. More to come...
 
 

 
Half Moon Cookies (Holland Farms Bakery & Deli Yorkville, NY)
 
 

 
Giambotta aka Giambrotte aka Gymbraut (Riverside Diner Marcy, NY)
 
 

 
Grilled Hot Ham & Cheese -  another variation on the classic CNY Hot Ham sandwich (Eddie's Restaurant Sylvan Beach, NY)
 
 
 
 
 
post edited by billyboy - 2014/07/18 00:33:59
Foodbme
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Re:Photos of Regional Food by State 2014/07/16 20:20:03 (permalink)
What's in the Giambotta?
love2bake
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Re:Photos of Regional Food by State 2014/07/17 08:05:34 (permalink)
Tunnel sandwich - great name for a cool looking sandwich!!
 
I should never look at this thread first thing in the morning, though. " />
billyboy
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Re:Photos of Regional Food by State 2014/07/17 09:53:47 (permalink)
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.  
SeamusD
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Re:Photos of Regional Food by State 2014/07/17 15:15:59 (permalink)
Billyboy, have you had the Italian bread from Columbus Bakery here in Syracuse? It's second to none... really crispy crust, and a soft and chewy interior. They do almost the same as the tunnel sandwich too, but they call it "meatball in a heel". For decades it was just the bakery, but they opened a deli next door a few years ago. Worth a stop if you're in town.
http://www.saveur.com/art...y-in-syracuse-new-york
billyboy
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Re:Photos of Regional Food by State 2014/07/17 17:01:07 (permalink)
SeamusD, I was at Columbus Bakery a while back picking up some bread for the trip back to NYC and I noticed the "meatlball in a heel" on the sandwich menu and I am dying to try it!
Foodbme
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Re:Photos of Regional Food by State 2014/07/18 04:34:10 (permalink)
Sounds like the Giambotta's and the Fretta's are The Eastern Cousins to Joe's Original's on the West Coast.
Eggs, Spinach, Garlic, Onions and Parmesan Cheese.
billyboy
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Re:Photos of Regional Food by State 2014/07/18 08:58:49 (permalink)
And a relative of the Hoppel Poppels (Hoffel Poffels) of Milwaukee.
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