P.’s been doing the procuring and cooking of food this week, which means that we go to D’Amato’s Bakery for bread and soggy warm slices of their amazing cheese pizza (get 2 slices so you can eat one in the car) and then head next door to Bari for things like frozen goat cheese ravioli, homemade meatballs and Italian sausage, cerignola olives, and roasted red peppers. Locating those two businesses next door is the very definition of synergy.
Let me tell you about today’s lunch sandwich, which I did not photograph because I am a fool:
- Slice off some crusty D’amato’s bread
- Lay down a thin bed of roasted red peppers
- Top with a few paper-thin slices of genoa salami
- Add the same amount of sopresatta
- Add a thin slice of fontina
- Put the other piece of bread on top and eat.