#PeachyPicks 99 Year Old #PeachyPicks #SalumeriaBiellese @SalumeriaBNYC #SalumeriaDeli Since 1925 by #FouadAlsharif #MarcBuzzio and #PaulValetutti #378 Eighth Ave #Manhattan at 29th Street
Fouad with the Masterpiece: Chicken Valdostana
Delicately devour the amazingly delicious Chicken Parm Grinder!
It's not who you know, it's WHOM YOU KNOW and we know Fouad Alsharif, Owner of Salumeria Biellese along with Marc and Paul, whom we hope to meet one day. Say Foo-add because he is a big plus, not a minus. Add, don't subtract! The trifecta of deliciousness also owns Biricchino around the corner, a fine dining restaurant (check out the review on their beautiful website!). Today, we are pleased to announce Salumeria Biellese has joined the esteemed ranks of Peachy's Picks on our second visit ever (because Biricchino has performed well too.) We first visited in December 2023.
Once upon a time in our earlier years, we really loved Carnegie Deli and so did a lot of other people. Unfortunately, no one can go there now. It doesn't exist. But you CAN GO TO SALUMERIA BIELLESE!!!!
We did not know them or know of them when we were going to other delis, but now we know and you ought to know too that it would be IMPOSSIBLE to get fresher than this. 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 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!
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. Coming to Manhattan in the 1940s, Ugo received his training from Peter's father, Mario, a respected figure in the culinary world in Italy. Curino is in the Alps in Northern Italy, and in Piemonte there was a specialization in salami and sausage. Ugo arrived in Manhattan first and took over Salumeria Biellese on Eighth Avenue which began in 1925. Peter joined a few years later. In 1987, Salumeria Biellese had the opportunity to open a restaurant, and Biricchino was born. 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. Also DAL on the logo means from, as in FROM 1925.
So, how can you eat a balanced meal at a deli? Easy here! There are salads and you have to have them. The mixed garden salad is a winner, above, with vegetables all fresh and properly cut with a parmesan highlight. They are great at attention to detail and put the dressing on the side for Ms. Pretty Picky.
Fouad said the Italian Combo is a must and we quite concur.
Homemade salami, capicola and provolone grace your presence and are pure savory delights on bread from Sullivan Bakery, equally laudable and fresh.
We write for all kinds of eaters, and if you don't eat meat, Salumeria Biellese loves you too and you will love their Eggplant Parmigiana, a flavorful classic that absolutely hits the spot in every way. You will not find a better Eggplant Parm grinder anywhere and it says Merry Christmas to your taste buds in a big way. Peachy is a Deegan, not a Vegan, and might be the only person that has a column devoted to Chicken Parm. She totally adores the Chicken Parmigiana at Salumeria Biellese! They are Italian, after all and each bite is exactly what you need on a subzero day in Manhattan after a long day of Christmas shopping. Or a long day of emails. Or really anytime ever. Here's your new Chicken Parm friend:
For a Merry Christmas in your stomach, eat this:
Next, say "Enchante, Chicken Club!" The Chicken teams up with Prosciutto which naturally they make and they EVEN make the Mozzarella right there on premises! This might be our second favorite this visit. The red pepper brings the flavor spectrum to the higher echelons of sandwich fame that evidences exactly why this spot has been open for 99 years. We are super excited for what they do to celebrate 100! The Caesar Salad is a nice balance and they put the dressing on the side as asked.
New York is known for richness and unique style, and Chicken Valdostana possesses these characteristics like no other sandwich! It's a winner emblazoned with 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.
Finally, Peachy personally likes Ham and Cheese and though some might consider that boring, we consider it a classic to point out. Stay tuned for more excellence! Peachy has corned beef ambitions.
Peachy Picks Salumeria Biellese!
Salumeria Biellese is Highly Recommended by Whom You Know.
https://salumeriadeli.com/
