Graziano Brothers,a south-side Italian grocery celebrating 100 years of businessthis past April, is well known around the city for their freshground pork sausages, with andouille,garlic, sweet, and their most well-known and popular: medium hot.
Graziano's sausages have been available in a number of Metrochain-grocery meat departments for quite some time, but how manypeople have ever visited their small Italian grocery on the cornerof Jackson and South Union?
Several decades ago I shopped at a mom-and-pop Italian grocery onE. Fifth called Italian Importing where City Bakery now resides.After they closed I gravitated to Graziano Brothers. When Imoved downtown seven years ago I started frequenting Graziano'smore often, and have come to depend on them for a number ofstaples including deli meats and cheeses, roasted red bellpeppers, olive oil, meatballs, breads, lasagna sheets, and SanPellegrino sparkling water, just to name a few.
Graziano's offers one of the best selection of spices in theMetro, sold in bags of varying sizes, and a darn sight moreaffordable than what's sold at either the chain or hip-and-trendyspice shops in more affluent environs. And it should go withoutsaying that Graziano's also sells a wide variety of pastas, tomatoproducts, and tasty Italian sweets.
When the weather is pleasant and free time plentiful, I'veenjoyed simple lunches from the various items one can buy there.On one occasion when I piled up eats for a meat and cheese tray Iwas particularly smitten with the hot salami. A little morechewier than pepperoni I suggest ordering it sliced thin. Prettygood in a sandwich or on its own, I would snip it up further for azesty pizza topping.
Graziano's is also known for their spiced green olives. I can eata bowlful. I'm also fond of their oil-cured black olives, butthey're a little hardcore for most palates. I like to use them asvegetarian alternative to anchovies.
On a recent visit I picked up a trio of items for lunch alfresco: spiced olives, thick-cut link pepperoni, and Il Tarallo,a cracker-crisp breadstick. Briefly boiled before baking givesthese savory breaksticks a unique texture that's hard to describebut a joy to nosh on.
I highly recommend a visit to Graziano Brothers. You never knowwhat you may find, that like I, you cannot imagine being without.
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