What Makes the Philadelphia Italian Hoagie Different?

Re:What Makes the Philadelphia Italian Hoagie Different? (pnwchef)

Sun, 04 Dec 2011 18:22:40 GMT

ScreamingChicken

PNWCHEF

I was standing in line in a Italian deli once, a lady ordered Capicola, the Italian deli owner said, I'm going to tell you once, it's not Capicola, Its Gabba-gool, now how much would you like. That's how you get your orientation at your local Italian deli.

I found this instructional video about ordering in an Italian deli to be extremely helpful.

but he still didn't get his sandwich......you need to learn fast if you want to get the best.........

Re:What Makes the Philadelphia Italian Hoagie Different? (ScreamingChicken)

Sun, 04 Dec 2011 18:11:56 GMT

PNWCHEF

I was standing in line in a Italian deli once, a lady ordered Capicola, the Italian deli owner said, I'm going to tell you once, it's not Capicola, Its Gabba-gool, now how much would you like. That's how you get your orientation at your local Italian deli.

I found this instructional video about ordering in an Italian deli to be extremely helpful.

Re:What Makes the Philadelphia Italian Hoagie Different? (leethebard)

Sun, 04 Dec 2011 17:57:39 GMT

wheregreggeats.com

saps

stricken_detective

sonjaab
What no comments on "gobba-goo" meat on those Ital. subs?
aka mortadella and/or prociutto ????????????

Is this English?

The only mistake that he made was missing an "s" on prosciutto. "Gobba-goo" or "gobbagool" or "gobbagol" is a slangy pronunciation of capicola. I've heard old-italians use it (such as my grandparents), but I haven't heard it in years.

I was standing in line in a Italian deli once, a lady ordered Capicola, the Italian deli owner said, I'm going to tell you once, it's not Capicola, Its Gabba-gool, now how much would you like. That's how you get your orientation at your local Italian deli.
1. gabagool. "Gabagool" is slang for "capicola." It is not a mispronunciation, but is instead in Napolitan dialect, which is what the Sopranos and many Italian-Americans use.
The rule in this dialect is to chop off ending vowels and to voice unvoiced consonants.

Ricotta-"rigot"
Manicotti-"manigot"

Thanks.
If it weren't for that, I might not have learned anything at all today.

Re:What Makes the Philadelphia Italian Hoagie Different? (wheregreggeats.com)

Sun, 04 Dec 2011 14:34:40 GMT

PNWCHEF

saps

stricken_detective

sonjaab
What no comments on "gobba-goo" meat on those Ital. subs?
aka mortadella and/or prociutto ????????????

Is this English?

The only mistake that he made was missing an "s" on prosciutto. "Gobba-goo" or "gobbagool" or "gobbagol" is a slangy pronunciation of capicola. I've heard old-italians use it (such as my grandparents), but I haven't heard it in years.

I was standing in line in a Italian deli once, a lady ordered Capicola, the Italian deli owner said, I'm going to tell you once, it's not Capicola, Its Gabba-gool, now how much would you like. That's how you get your orientation at your local Italian deli.
1. gabagool. "Gabagool" is slang for "capicola." It is not a mispronunciation, but is instead in Napolitan dialect, which is what the Sopranos and many Italian-Americans use.
The rule in this dialect is to chop off ending vowels and to voice unvoiced consonants.

Ricotta-"rigot"
Manicotti-"manigot"

Thanks.
If it weren't for that, I might not have learned anything at all today.

Re:What Makes the Philadelphia Italian Hoagie Different? (leethebard)

Sun, 04 Dec 2011 12:23:04 GMT

Wow....why not include the cheese. It's a traditional part of an Italian sub...and subtract .99 if you don't want it??? Strange!!!

MiamiDon

$0.99 for the provolone, according the menu, Lee.
edit: Wife found the receipt - They did charge the $0.99

Re:What Makes the Philadelphia Italian Hoagie Different? (wanderingjew)

Sun, 04 Dec 2011 12:00:46 GMT

ann peeples

No doubt Subway is a sandwich giant in the industry, but the discussion is about hoagies, of which they do not serve. I am lucky enough to live in an area where I can satisfy my cravings without settling for a chain.

Re:What Makes the Philadelphia Italian Hoagie Different? (falco)

Sun, 04 Dec 2011 11:55:18 GMT

When in Pittsburgh-please go a bit East to the humble borough of Swissvale, where the Triangle Grille serves a hoagy that is called The Battleship-it is beyond awesome.
Falco

Re:What Makes the Philadelphia Italian Hoagie Different? (MiamiDon)

Sun, 04 Dec 2011 10:39:36 GMT

$0.99 for the provolone, according the menu, Lee.
edit: Wife found the receipt - They did charge the $0.99

Re:What Makes the Philadelphia Italian Hoagie Different? (leethebard)

Sun, 04 Dec 2011 10:29:10 GMT

Miami Don, I agree...no provolone on an Italian sub. is strange...how much extra for what should have been included?

Re:What Makes the Philadelphia Italian Hoagie Different? (MiamiDon)

Sun, 04 Dec 2011 06:12:41 GMT

After reading through this thread, I had a hankering for an Italian sandwich. I got a sub called "The Italian" from Capriotti's in Palmetto Bay. It comes with Capicola, Genoa Salami, Mortadella and Prosciutto. Standard additions are lettuce, tomato, onions or red onions, oregano, oil & vinegar. I opted to add roasted peppers and provolone. All in all, a nice sandwich, with crusty bread.

Looking at the ingredients, it is odd that they charge extra for cheese.

Re:What Makes the Philadelphia Italian Hoagie Different? (Foodbme)

Sun, 04 Dec 2011 01:11:00 GMT

ann peeples

No doubt Subway is a sandwich giant in the industry, but the discussion is about hoagies, of which they do not serve. I am lucky enough to live in an area where I can satisfy my cravings without settling for a chain.

I'm not suggesting they make an authentic hoagie but they do make an Italian BMT:
http://www.subway.com/menu/product.aspx?CC=USA&LC=ENG&MenuTypeId=1&MenuId=35&ProductId=9
And a Spicy Italian:
http://www.subway.com/menu/product.aspx?CC=USA&LC=ENG&MenuTypeId=1&MenuId=35&ProductId=74
They're close but they get no cigar!

Re:What Makes the Philadelphia Italian Hoagie Different? (ann peeples)

Sat, 03 Dec 2011 11:13:16 GMT

We have great Italian deli's in Milwaukee and Kenosha(Gloriosos in Milw., Tenutas in Kenosha)-serve absolutey wonderful italian meats-but you better pronounce it right!

Re:What Makes the Philadelphia Italian Hoagie Different? (Phildelmar)

Sat, 03 Dec 2011 11:00:23 GMT

I've had my best luck at places that are primarilly italian delis, where they sell a lot of meats and the turnover is so rapid that they are always fresh. even better are the few surviving entities which cure their own.

Re:What Makes the Philadelphia Italian Hoagie Different? (ann peeples)

Sat, 03 Dec 2011 07:37:50 GMT

No doubt Subway is a sandwich giant in the industry, but the discussion is about hoagies, of which they do not serve. I am lucky enough to live in an area where I can satisfy my cravings without settling for a chain.

Re:What Makes the Philadelphia Italian Hoagie Different? (Foodbme)

Sat, 03 Dec 2011 00:30:17 GMT

They may not make an authentic Philly Hoagie but they are now the largest restaurant chain in the world. They must be doing something right! A primo example of supreme restaurant marketing.
http://money.msn.com/stock-broker-guided/article.aspx?post=54c8daba-4967-4140-9026-675d1595c289

Re:What Makes the Philadelphia Italian Hoagie Different? (phlmaestro)

Fri, 02 Dec 2011 22:12:37 GMT

ChrisOC

Subway does not sell hoagies. They sell Subway sandwiches.

I won't go into a Subway and didn't go into Quizno's when they were around either. It's almost a pet peeve of mine. It always amazes me that in the home of the cheesesteak, the hoagie, and the Italian roast pork sandwich (and you don't have to go into South Philly or Center City to get a good one ... they're all over the place), there are so many Subways around.

Re:What Makes the Philadelphia Italian Hoagie Different? (ChrisOC)

Fri, 02 Dec 2011 20:32:26 GMT

ann peeples

I agree, ChrisOC-Subway makes their own concoctions, of which I dont eat. They, in no way, resemble a hoagie as I know it!

If you don't try to think of them as a hoagie, some of their concoctions aren't bad sandwiches.

Re:What Makes the Philadelphia Italian Hoagie Different? (bwave)

Fri, 02 Dec 2011 19:56:00 GMT

So sick of hearing about Amoroso's rolls... the really aren't very good. They don't have the right chew to them, they don't have the right crunch/flakiness on the outside, and they don't have the right softness inside. But I'm pretty sure Amoroso's are available nationwide, or at leat east of Mississippi thru Sysco.

Really there is nothing good I've seen about most of the "Philly Hoagies", much better subs are made here in Delaware by Capriottis, Casapullas, or every mom & pop pizza shop. The subs made by the Philly chain PrimoHoagies are pretty good for a chain.

I know you're talking about Italian subs. But as far as a cheesesteak, everything about a Philly is wrong. Tough meat that hasn't been seasoned, salty cheesewhiz, onions that have been sitting on grill too long, all served on a TINY Amoroso's roll and charged too much.

I'd say make what people in your area like, quit trying to duplicate Philly, as it's nothing but hype.

Re:What Makes the Philadelphia Italian Hoagie Different? (ann peeples)

Fri, 02 Dec 2011 19:04:30 GMT

I agree, ChrisOC-Subway makes their own concoctions, of which I dont eat. They, in no way, resemble a hoagie as I know it!

Re:What Makes the Philadelphia Italian Hoagie Different? (ChrisOC)

Fri, 02 Dec 2011 18:58:06 GMT

Subway does not sell hoagies. They sell Subway sandwiches.

Re:What Makes the Philadelphia Italian Hoagie Different? (Foodbme)

Fri, 02 Dec 2011 18:30:10 GMT

Someone better tell Subway because they've sold millions of incorrectly made ones. OMG, It could put them out of business!!!

Re:What Makes the Philadelphia Italian Hoagie Different? (phlmaestro)

Fri, 02 Dec 2011 17:40:55 GMT

Phildelmar

just as a rule of thumb, I find that the best hoagies come from places that do not also do pizza. The meat tends to be fresher and better. I also grew up in Philadelphia.

I agree. And the same can be said about cheesesteaks. It's not that you can't find solid hoagies and cheesesteaks at pizza places all over the region (where most pizza places that aren't chains also make cheesesteaks and hoagies), but when people list their favorite places to get either of those two sandwiches in the Philly region, the places that are traditionally mentioned generally specialize in making sandwiches rather than being pizza shops that also make sandwiches or the type of place that does everything without specializing in any one thing.
I guess none of that should be suprising.

Re:What Makes the Philadelphia Italian Hoagie Different? (Phildelmar)

Fri, 02 Dec 2011 12:47:01 GMT

just as a rule of thumb, I find that the best hoagies come from places that do not also do pizza. The meat tends to be fresher and better. I also grew up in Philadelphia.

Re:What Makes the Philadelphia Italian Hoagie Different? (ChrisOC)

Sun, 20 Nov 2011 19:40:41 GMT

Personally, I do not go for pepperoni on a hoagie, but when we have a hoagie sale at the American Legion, we do put in some pepperoni.

(BTW I live in Ocean City now, but I grew up in Philly in the 40's & 50's)

Re:What Makes the Philadelphia Italian Hoagie Different? (gostillerz)

Sun, 20 Nov 2011 16:34:11 GMT

Bread is by far the most important part. It needs to be crusty on the outside, but with chew on the inside. Everyone yaps that it has to be Amoroso. Well a lot of joints in Philly don't use Amoroso. In Pittsburgh Breadworks Italian sticks are very good. Basically, just get a crusty french bread and scoop out some of the middle.

Layer Genoa salami, capicola, maybe some mortadella, then a sharp provolone, shredded lettuce, paper thin sliced onions, tomatoes, hot peppers if you're feeling froggy, then oregano, pepper and olive oil. If you have the time, wrap it up very tight and put it in the fridge for 4 hours. If you want a hoagie, it has to be cold. In Pittsburgh, the default is baked, so I have to ask for it cold.

No mayo
No jumbo (even though mortadella is technically a jumbo)
No other cheese except for provolone
No pickles
No vinaigrettes
I'm not sure about the Philly guys on this one, but no pepperoni for me (reminds me of Subway).

Re:What Makes the Philadelphia Italian Hoagie Different? (pnwchef)

Sun, 20 Nov 2011 09:02:11 GMT

saps

stricken_detective

sonjaab
What no comments on "gobba-goo" meat on those Ital. subs?
aka mortadella and/or prociutto ????????????

Is this English?

The only mistake that he made was missing an "s" on prosciutto. "Gobba-goo" or "gobbagool" or "gobbagol" is a slangy pronunciation of capicola. I've heard old-italians use it (such as my grandparents), but I haven't heard it in years.

I was standing in line in a Italian deli once, a lady ordered Capicola, the Italian deli owner said, I'm going to tell you once, it's not Capicola, Its Gabba-gool, now how much would you like. That's how you get your orientation at your local Italian deli.
1. gabagool. "Gabagool" is slang for "capicola." It is not a mispronunciation, but is instead in Napolitan dialect, which is what the Sopranos and many Italian-Americans use.
The rule in this dialect is to chop off ending vowels and to voice unvoiced consonants.

Ricotta-"rigot"
Manicotti-"manigot"

Re:What Makes the Philadelphia Italian Hoagie Different? (saps)

Sun, 20 Nov 2011 04:58:11 GMT

stricken_detective

sonjaab
What no comments on "gobba-goo" meat on those Ital. subs?
aka mortadella and/or prociutto ????????????

Is this English?

The only mistake that he made was missing an "s" on prosciutto. "Gobba-goo" or "gobbagool" or "gobbagol" is a slangy pronunciation of capicola. I've heard old-italians use it (such as my grandparents), but I haven't heard it in years.

Re:What Makes the Philadelphia Italian Hoagie Different? (joclyn)

Sun, 20 Nov 2011 02:55:15 GMT

absolutely correct, chris!! amoroso rolls are not a requirement for a hoagie!!

actually, i was used to amoroso rolls being used - since i was born in philly & grew up in the burbs, the amoroso roll is what is commonly used. when i moved to nj a few places used something else and i never knew what bakery they came from - those rolls were far superior to amoroso's, that's for sure!!

then i moved and found out about del buono's - which was 3 blocks from my apt. THAT was the place these nj hoagie shops were getting their rolls from! they have a bit more 'umph' to them and they're a bit crusty - not overly so, though. holds up much better than the amoroso roll - although, i do prefer them for a cheesesteak :)

Re:What Makes the Philadelphia Italian Hoagie Different? (ChrisOC)

Fri, 18 Nov 2011 19:54:52 GMT

Contrary to popular belief, you don't need Amoroso's for a true philly style hoagie. Sarcone's is very good also, and in Atlantic City, the White House uses rolls from Formica Bros. Bakery. That is the one pictured in post #7

Re:What Makes the Philadelphia Italian Hoagie Different? (ChrisOC)

Fri, 18 Nov 2011 19:35:35 GMT

In Philly, the home of the true hoagie, if you heat it it becomes a grinder. If you want a hoagie, it is cold.