Owner Fouad Alsharif with the Prosciutto and Fresh Mozzarella
Peachy's favorite: Roast Pork
It's not who you know, it's WHOM YOU KNOW and this fall we met the amazing team behind Biricchino! In this case, we did not go in order: we went back in time! You don't need to be Michael J. Fox to do this either: you just stroll around the corner to light up your life, your appetite and put another big plus in your life from our suggestions, readers!
Started in 1925, Salumeria (means butcher in Italian) Biellese (Italian town) is a legend in New York Delis with a history dating back to 1925.
You should know straight off the bat that not all New York delis are created equally.
Some are just superior.
The meat does not get any fresher than it does here.
It would be IMPOSSIBLE.
It is imported from Hackensack, New Jersey weekly and it is a MAXIMUM of eight days old when it reaches your grinder. THE ANIMALS ARE FARM RAISED IN SOUTHERN NEW JERSEY AND THESE THREE GUYS PERSONALLY CHOOSE WHAT THE ANIMALS EAT. Those are the same animals that are on your sandwich.
Can everyone see Peachy Deegan going to every other deli going forward asking the owner:
"Do you have your own meat factory where you pick what the animals eat?"
Because if they don't answer like our friend Fouad, she is going to know who is doing a better job!
Once upon a time in the 1940s, Peter Fiorio and Ugo Buzzio (both now passed) came to Manhattan, having grown up in Curino, Italy which we understand is not too far from Switzerland and France. Curino is in the Alps in Northern Italy, and in Piemonte there was a specialization in salami and sausage. When Peter and Ugo arrived in Manhattan, they took over Salumeria Biellese on Eighth Avenue which began in 1925. In 1987, Salumeria Biellese had the opportunity to open a restaurant, and Biricchino was born, and we featured it for the first time last month. We were delighted to again work with owner Fouad Alsharif, who joined in 1991 and is married to Peter Fiorio's daughter! Just like Biricchino, Salumeria Billese is owned by Fouad, Marc Buzzio (son of Ugo) and Paul Valetutti.
When you meet Fouad, you should know you pronounce his name FOO (like Foo Fighters) and ADD, because he is a gigantic plus in the culinary industry in New York! No subtracting here: only adding.
Also DAL on the logo means from, as in FROM 1925.
As expected, we were made aware instantly that Salumeria Biellese is not a one-trick pony and they go way beyond just a deli. If you have seen Peachy recently, you know this is the busiest month to get around Manhattan and she is looking like it too! Fouad noticed and showed her how amazing the cappuccino is here.
As you might imagine, the menu here is extensive; they've had nearly 100 years to refine it. We started with the simplicity of a Tuna Melt. The tuna itself was chunky and delicious and teamed up with lettuce and tomato on the bottom for refreshment and cheese on the top for the classic winner of the melt aspect. Next, we chose an Italian classic: Capicola and Provolone.
Top down, convertible grinder!
Top up:
Note that across the board, the size of these sandwiches which in Peachy's native Connecticut would be called grinders so that is how you will hear her refer to them-is incredible and depending on your hungriness level you will be full with half but because it is so delicious you will eat the whole thing at once in actuality.
What sets Salumeria Biellese apart in a HUGE fashion is that they are a VERITCAL brand, a rarity in Manhattan restaurants. They make their own meat in their factory in Hackensack, New Jersey.
Additionally you should know from their website:
Benvenuti Alla Nostra Famiglia!
New York 1925: the subway cost a nickel to ride, the City was in the grip of a heatwave, the New York Giants played their first football game and 2 gentlemen from the Northern Italian Province of Biella decided to open shop in Hell’s Kitchen.
Using traditional skills and old-world recipes, they set about offering New York’s rapidly growing population delicious Italian and Mediterranean salumi with an emphasis on quality and flavor.
Decades and generations have passed, the subway costs a little more for sure, but our philosophy and principles of offering the highest quality artisanal products remains the same.
Benvenuti Alla Nostra Famiglia!
New York 1925: the subway cost a nickel to ride, the City was in the grip of a heatwave, the New York Giants played their first football game and 2 gentlemen from the Northern Italian Province of Biella decided to open shop in Hell’s Kitchen.
Using traditional skills and old-world recipes, they set about offering New York’s rapidly growing population delicious Italian and Mediterranean salumi with an emphasis on quality and flavor.
Decades and generations have passed, the subway costs a little more for sure, but our philosophy and principles of offering the highest quality artisanal products remains the same.
Suggested by Fouad, the Italian Combo is a clearcut winner with homemade salami, capicola and provolone. Every bite was victorious and the combination is going to hit the spot for you exactly. Salumeria Biellese is located at 378 Eighth Avenue and has been here since 1986; it has always been on the 28th/8th block.
Next was one that Peachy liked nearly most of all: Prosciutto and Fresh Mozzarella! Heavenly mozzarella and the meat they make themselves is also going to win you over and you should know that their meat is also available commercially and in retail at Eataly, for example.
As one might expect, the options for salad at a Deli are not extensive, but we count five options. We tried above: Antipasto Salad and below: Caesar Salad.
You will not find a salad that is more finely diced than this Antipasto here! And the kaleidoscope of tremendous diced salamis, obviously bespoke, party with coppa, olives, cucumber, carrots and celery. The Caesar Salad is exactly what you'd expect and it nicely balances out any grinder.
In both cases they put the dressing on the side for Ms. Uberpicky who likes to apply it herself.
Also, it's nice to know that Billy Joel also loves it here and also at Biricchino where his favorite dish is Chicken Milanese we understand. Of course, both are steps from Madison Square Garden where he has had a long residency!
Garfield, you're going to have to come with us here for some Lasagna!
It's simply sublime.
You want to take a couple of orders with you because you are going to be way too busy with Holiday everything to make dinner.
Everyone KNOWS Peachy is a DEEGAN not a VEGAN and if you are a carnivore too, you will be happy to know that both the lasagna and meatballs are crafted from Black Angus 90 percent lean, 10 percent fat.
Fouad personally chooses the Black Angus.
The meatballs in the Spaghetti and Meatballs are nutrient rich, high quality and dense because there is such little fat. They do not fall apart. They are 90 percent black angus and 10 percent breadcrumbs and 110 percent decadently divine.
The chicken options are going to really rev up your tastebuds and Peachy has had a long love affair with Chicken Parm and this one impressed us too. If you are looking for something richer and more unique, because who isn't in New York, go for the Chicken Valdostana! Fontina cheese, sherry wine and cream make this chicken taste like it is dressed in a tuxedo.
The chicken breast is very lean with no fat we are told.
Drumroll please:
Fouad is a smart cookie.
He saved the best for last.
He anticipated what we would like best and we didn't even order it!
YOU ABSOLUTELY HAVE TO HAVE THE ROAST PORK WITH JUS AVAILABLE ON TUESDAYS AND THURSDAYS.
Words do not do the tender quality and flavor proper justice, and a little bird tells us that this specific sandwich is particularly popular with New York Rangers players. So, you know what to do if you want to achieve your own personal hat trick in your edible life.
It is absolutely essential to dip it in the jus:
We were equally impressed with Salumeria Biellese as we were with Biricchino on our sole visit and we can't wait to see what they do next!
https://salumeriadeli.com/
