The Sandwich at Roma Deli

[Will Owen]

So I finally got one! The first of many, I hope. The description I left on the Mortadella thread was a bit inaccurate; the content of The Sandwich does in fact vary, depending I'm pretty sure on what Rosario has smallish chunks of. The bread, the olive oil, the (stunning) mortadella and the provolone are constants, the capicolla I mentioned is not. Today he had a scrag-end of some prosciutto and a small piece of salami with which he finished mine off. He splits a roughly 10" loaf lengthwise, dribbles a good lashing of olive oil on each half, then starts laying on the mortadella (and if you're lucky as I was he'll hand you a slice just for the hell of it). Two or three slices of cheese go over that, then the other meats, and that's it. The roll is the best I've had around here, with a very crisp crust, not at all tough. I had originally meant to dress the whole thing up a bit more when I got it home, and I'm glad I thought better of that; it was totally satisfying just the way it was, and probably more than any fat old man needs to eat for lunch. Highly recommended!

While I was at it, I got four links of his sausage to put in with tonight's beans. Like The Sandwich, Rosario (call him Ross) makes just one sausage; unlike The Sandwich, The Sausage is always the same: porky, beautifully seasoned, no fennel. It's $3.89/lb, each link being usually a bit over 1/4 lb. The Sandwich is $5.50.

Roma Italian Market & Deli
18 N Lake Ave
Pasadena, CA 91104
[phone]

[bg90027]

Went yesterday again for the sandwich. They were sitting there pre-made but I didn't notice any difference in quality. Mainly came to say that I tried some of the peppers stuffed with proscuitto and parmesan from his deli case and that they were outstanding. I don't think that I'd mentioned either that I've tried the stuffed shells and they are delicious. His ricotta cheese is super creamy. The meatballs are pretty good too but I don't think I'd necessarily buy those again as it's pretty easy to make those cheaply. I did buy one of the important frozen pizzas with truffles. I'll report back when I have a chance to try it.

[ns1]

I would not buy the meatballs again.

I did however manage to finally try the sausage, and that spicy sausage @ 3.99/lb is amazing.

[Mr Taster]

He sells Calabro ricotta which is one of the very few brands that does not use gums and stabilizers, which gives processed ricotta a gritty texture. I'm assuming he uses this in his ravioli and shells too. The downside of Calabro is that it turns sour pretty quickly after you break the seal, but it is heavenly, luxurious stuff.

Mr Taster

[Will Owen]

While we're on the subject of his other offerings, let me say that the marinated artichokes are the best I've tasted anywhere outside of Italy. He will load up the paper carton to bursting - he charges by the pound, you see! - but they're so damn good you'll forgive him readily. I'd love to have a dinner of only stuff from Roma: artichokes, crusty rolls, sausage cooked with onion, tomatoes and peppers and some fettucine. Let's see … Veggie Woman is going to be out of town in a couple of weekends from now …

[Mr Taster]

Is that an invitation? :)

Mr Taster

[cdub]

am i the only one that's bothered by this?

first i'll say that the quality was the same. i also tend to like the sandwich when it has sat for a little bit too.

but, seeing 30 sandwiches with the oil soaked through the paper and no one else in the store tends to bother me.

[kevin]

Fuck. Fuck. Fuck. That is never a good sign if I ever did see saw one.

Rosario is beyond fucking dope. But ore-packaged sandwiches deprives one of the exceptions show that is beyond compare.

[LisaN]

They sell,out quickly and he makes them throughout the day, so they don't sit there very long. If it comes down to no sandwiches or one that was made a little while ago, I'll take a sandwich. I think he said he makes them every hour. If it bothers you that much, ask for cold cuts for x amount of sandwiches, buy the rolls and a bottle of olive oil and make them at home. Because the place is far from me I always get one sandwich already made and buy the other stuff to make them at home

[A5 KOBE]

From my experience, I always let the sandwiches sit around for a while and then eat so quality is not really an issue. The oil scenario is a bit odd but still would not frighten me away unless it compromises the texture of the bread.

[cdub]

I'll just say visually, it bothered me considering there was no oke in the store and at least 20 sandwiches sitting on the counter. The oil seeping through the paper typically indicates it's sitting a while too. I had no complaints about the quality. Just nervous that ross may start cutting corners and holding sandwiches longer than necessary.

[ns1]

What does this mean? (see attached pic)

Also, got french bread again after a long hiatus. Does he still get the sesame bread? His limp seems to be getting worse.

[BlobbyBlob]

I asked Ross about the the sign last time I was in. It is my understanding that he is transferring co-owner ship from his recently deceased cousin over to his nephew. He assured that nothing will be changing.

[toitoi]

If you're speaking about Roma's, he Rosario, not Ross.

[Will Owen]

He seems to be "Ross" to a lot of his old customers; as recently as twenty years ago a lot of "foreign" names were routinely anglicized for business use, like "George" for Jorge or Giorgio. I'd always heard his name as Ross, until one day a very elegant and precise Asian woman (who was damn near buying out the store!) addressed him as Rosario, so that's what I've called him since. But he responds to either.

[WildSwede]

Hi Will! I was wondering if you have ever tried the sandwiches at the place next door to Roma's. I am blanking on the name. They slice their roll into threes with one slice in the middle. I always get the italian meats one and ask them to toast the bread. Pretty good. However, when I get the sandwich at Roma, I go into this place and order a big ass iced tea. Then I ask if I can buy some of their yellow chiles (the kind they give you at Tommy's, but these are delicious for some odd reason). The guy always lets me take some (I also take some of the "juice). When I eat the Roma's sandwich, I open the bread and pour the chile juice onto the bread (or if I am lazy, I just dip the sammy into the juice). THAT is magical!! ;-)

[Servorg]

Pietro's? http://www.eatpietros.com/

[WildSwede]

Si! Thanks!

[Will Owen]

Pietro's sandwiches are okay, but that slicing-in-three thing makes me crazy. Their bread is of the soft-crumb/tough-crust variety, and I canNOT bite down on one of these without the innards squooshing out the sides. Toasting would probably help a lot … I remember when that Philly Cheesesteak place was running where Slaw Dogs is now, the guy was so proud of those Amoroso rolls. Yeah, they were great with a hot sandwich, but like shoe-leather with a cold one.

[WildSwede]

I always have had Pietro's toast my sandwich - they don't have an issue with it.
Also, seems that Ross has been getting so busy that he is pre-making the sandwiches so he has several just sitting on the counter. I was not so crazy about that - didn't seem to taste as good as when he would make it just for me. Not sure if this is the reason that I have not been in a while now.

[Will Owen]

I may be getting ze beeg head here, but that could be my fault. He said it was one thing when he was making maybe five or ten sandwiches a day, but now the demand is so heavy it was wearing him out to make them all to order, so he uses his morning downtime to get ready for the rush. Maybe if he raised the price … If you just saw several on the counter, you were getting there kind of late; first time I got a pre-made one (which was when he told me the above) he had a huge stack of them, and got me one right off the top. I know you're in a corporate situation, but if you could contrive to get over there around 11:00 you might get one only half an hour or so old.

[toitoi]

Bay Cities have premade Godfathers and Godmothers waiting to be picked up. When I've been there, they disappear almost the moment they''re put on the counter top. Beats waiting in those long lines.

[ns1]

I'll dissent here - since they are placed vertically all the sauce runs down. I will never get a premade godmother again.

When I've been there, there has always been many premades available.

[ns1]

Came in ~3p and there were 10+ sandwiches laying around. He was still making them though so you could get one that he "just made" or one that sat on the counter. Honestly, I imagine I wouldn't notice a difference at all since I (and many hounds in this thread) let the sandwich sit and meld anyway.

Will Owen, it's most certainly your fault. ;)

[Mr Taster]

There's something to be said for the "aged" sandwich. The New Orleans muffeletta is an Italian American sandwich known for getting better as it sits around, but that's due in part to the olive salad melding with the cold cuts. The problem with Rosario's aged sandwich is that the bread isn't designed for it. It softens up, gets chewy as it sits in the paper. It's not bad by any stretch, mind you. And there is the benefit of having the olive oil, cold cuts and bread sort of meld together into one holy trinity. But it's not quite the same as getting it fresh.

Mr Taster

[ns1]

I've gotten it fresh numerous times and I prefer to let it sit, for the exact reason you mention!

That said, I did discover that 24 hours is too damn long to let a sandwich sit.

[Helper Monkey]

Better late than never, but I finally tried this place - It was one of the most exquisite sandwiches I've had in a long time and ties Langer's for my favorite sandwich in the city. Purity of ingredients at its finest. The bread's crust was perfectly crunchy. (I could see how a soft role would bring it down quite a few notches.). The olive oil drizzle brings the meat and cheeses to the center, which is exactly where they belong. That doesn't even mention how charming the "I'll take care of you" vibe Rosario puts out is. A gem.

[kevin]

I grabbed a turkey sandwich there. It was good, a little too simple, just turkey and olive oil on the soft crusty roll.

[Peripatetic]

But, of course, that wasn't "the sandwich". That was something you asked for that they don't promote. That's not what Roma's is about.

That's not to say I like "the sandwich" as much as many others on this thread (I was probably spoiled by that delicacy they call a "spuckie with everything" during my younger years in Boston), but "the sandwich" is a work of minimalist art. Porta Via's Italian sub is closer to a spuckie, but still doesn't quite recreate the magic. The Godmother definitely comes closest to a true spuckie.

[kevin]

I have to say it I still really liked the turkey just drizzled with olive oil on that roll.

Especially in the way he made it.

Very artisanal.

[Peripatetic]

> The Godmother definitely comes closest to a true spuckie.

I should correct myself here. There's actually a Santoro's* in Burbank that makes an authentic spuckie, but the ingredients are mediocre, so no joy. The Godmother has different but better ingredients, and comes the closest to a satisfying spuckie experience.

* Santoro's was a legendary sub shop in South Boston. A member of the Santoro family moved out to LA in the 50's and opened a branch here, but today it's nothing like the (long gone) original.

[sasha1]

Based on glowing reports here and on yelp, I made a visit to the deli and market yesterday, browsing and taking home a sandwich, which I ate for breakfast and lunch.

I'm not one of the converted. The store was cute, but limited. Much of it, probably 1/2, is dedicated to produce, which failed to impress because I had just come from the Pasadena farmers market.

Rosario is cute - short and round and with a lovely Italian accent. It is great to see someone who really found their calling early on and stuck with it for many many years (57 he told me 3 times). But in truth, I was slightly turned off by the dirt under his ungloved fingernails as he put my sandwich together. I didn't see him wash his hands before making it either. Maybe it's just me, but that would have put me more at ease, having just gotten over a month long illness and in no hurry to catch a new one.

The sandwich itself has lovely ingredients. The mortadella in particular is fantastic. But I agree with those that said the proportion of bread to meat is too high. And this is no crunchy loaf. It is soft through to the crust so there is no textural contrast. I personally would have put some veggies on it. I think it would add.

So, a pleasant excursion, but I didn't hear the angels sing. The market pales in comparison to what Bay Cities in SM has to offer. I'd give this a 3.5/5.

I do appreciate this board though for doing what it does so well - turning me on to the little hidden treasures all over town that I would have never found on my own.

[Will Owen]

The bread is, unfortunately, a variable. The seeded rolls always have a soft, tough crust, exactly what I don't want in a sandwich roll (and that goes for those overrated Amoroso rolls, double!), and sometimes the plain ones do too. I've had both soft ones and crisp ones, in about equal amounts.

As for the sandwich itself, as I've said before, if you want a different kind of sandwich I'm sure you know where to get it. Since I live within walking distance I always take mine home to eat it, and I have slipped some lettuce in there once or twice. But only when I had no side salad prepared. I've also gotten a sandwich or two from Claro's, a good deal less meat and more veges, plus Italian dressing instead of plain oil, and both bigger and cheaper than Rosario's. But although they are pretty good, they lack that concentrated seriousness.

[toitoi]

Eater LA writes about Roma's and Rosario and Lambrusco

http://la.eater.com/archives/2012/05/...

[ns1]

Blood Orange San Pelligrino = better than the other flavors such as orange and lemon. Like the best fruit punch you've ever tasted.

Prosciutto = OMFG best prosciutto ever.
Imported Italian Salami = OMFG best salami ever
Mortadella = good on sandwiches but I cant' eat this by itself anymore

I actually don't like buying cheese here. He cuts it suuuuuuuuuper thin but they all blend together in the paper after a day and then it's game over.

Anything else notable for me to try? Gonna try the sausages next.

[Will Owen]

I'm stoked that he's making spicy sausage now! The regular ones are really good too.

He will cut anything as thin or thick as you ask, by the way. If you want paper-thin pancetta, he won't approve but he'll do it. He looked askance when I asked for some prosciutto sliced thick until I explained it was for a recipe, and that it would be chopped and sautéed.

[Bert]

sandwich cheese is just ok, but he has piave (a semi-hard cheese which is hard to find, like a sharper manchego) and some 10 year aged fontinella that's really great. last week, he also had, for the first time i've ever seen, some burrata imported from italy (as well as the domestic gioia burrata, which is plenty good as well).
for those who like authentic DOP san marzanos, he has large cans of Strianese for $3.99, which is a buck fifty cheaper than what they sell for at most other places.

[kevin]

Sweet. beyond fucking sweet.

i'm going to head down there soon, at least for some of the groceries.

and maybe the turkey sandwich if he'll deign to serve it again.

[WildSwede]

Hi Bert, I have had his burrata from Italy and it was fantastic!

[kevin]

I have to say when I saw the owner making my sandwich and drizzling olive oil on it with sheer artisanal abandon, I was immediately transported to the Midwood section of Brooklyn on Ave J with Dominic drizzling olive oil on the pies after taking them out of the oven.

Great stuff in that sense.

A sheer beauty to witness.

[bg90027]

I'm a fan of the sandwich too and had one yesterday. It really is a deal. I also bought some salami to take home and am still smiling at the price - $4.95 for a half pound. I went to Napa easter week and was paying nearly 5X that for salami to picnic with which wasn't any better.

[Mr Taster]

That is what I love about places like this. Great quality food with neither the pretense nor the price.

Mr Taster

[cagey]

re: pretense and price:

Agree with you on that. Roma reminds me of what Bay Cities (in Santa Monica) used to be like in the late 80s.... before the deluge.

[Mr Taster]

I understand. It's why people here on Chowhound got worried when Jonathan Gold wrote about the place.

Mr Taster

[cagey]

I'll throw in with the "fan base" here on this one as well. Just went by to pick up a few "Sandwiches" for co-workers and was not disappointed. A real Italian cold-cut-sandwich purist's delight. Perhaps I envisioned a "humble sandwich" but this one really filled me up. I could not see knocking a second one back - or even another 1/2 a sandwich. Price is really unbeatable for the quality.

Rosario was at his perch, friendly and amicable. "57 years I've been here..." I felt like I just received a "hiyooo" from Ed McMahon himself. The smells alone (as you walk in) were a real delight. Next time, I'll stock up on cheeses.

[ebethsdad]

You guys convinced. Just finishing my first one. He now makes several types of sausages, btw, and is one of the few places in town where you can get salt-packed anchovies. Quite a sandwich.

[Will Owen]

He also always has salt cod, but he won't cut it up for you - you have to buy the whole side. About $12/lb, pretty much standard price. In season, he has lovely fresh basil. You have to ask for both of these things, as they're kept in the back.

[ebethsdad]

While I love salt cod it was salt-packed anchovies I was excited about. The only other places I have found them are Surfas and the Pasadena Whole Foods. I wish I had gotten two sandwiches though...and I am not a big eater. Thanks for all your help. This place is truly a find.

[LisaN]

You can also tell him how many sandwiches you want meat for, and then buy the rolls and have sandwiches at home for a few days.

[Peripatetic]

What else does he keep in the back that's worth knowing about?

[condiment]

He has the basil out of season too - and it's always weirdly good. Always kept by the cash register.

[WildSwede]

I am currently having a love affair with some very delicious cookies he has been selling. They come from somewhere on the east coast and cost $3.99/bag. Of course, I cannot remember the name, but they come in choc chip with walnuts, white choc chip, etc and are crisp and delicious. While you are standing in line to order your sandwich, with the register area to your right and the large square display between you and the frozen goodies, look down on the middle shelf to your left. They are there and they are delicious!!
Whenever Rosario sees me debating something he tells me "that' a good one" and I buy it. So far, he has not steered me wrong!

[WildSwede]

The cookies are called Nate's or Tate's. Green packaging. Delicious!

[kevin]

Ok. I'm so going there if only for the cookies and a hunk of parmigiana.

And if I can get a turkey sandwich too that will be the icing on the cake.

Thanks guys.

[yesilovestotravel]

Kevin, why so adamant about the turkey sandwich? Just curious... I'm going Monday @ lunch time, please report back on the sandwich and other goodies!

[wutzizname]

The Cookies?

http://www.tatesbakeshop.com/c/produc...

[WildSwede]

Yes! Except they come in bags here. I went yesterday and bought some other kinds of cookies (still have a bag of Tate's at home) and 4 sandwiches (only 1 of which was for me!). YUM! ;-)

[WildSwede]

I went on Thursday and in addition to the sammies, bought a package of Bruschetta (amongst other things). These were the black and green olive flavored ones. I almost ate the whole bag - plain! So delicious! I believe they have to be somewhere near the Tate's cookies, since I did not venture too far from the deli counter and the register. $2.99 a bag. Now I need to try the other flavors!!

[Will Owen]

Just for grins, I'll tell you that on an informal (VERY informal, with cussing and stuff) neighborhood FB page we have, yesterday's big topic was the Roma deli and especially The Sandwich. Got so lively I kept forgetting which thread was on which site and expecting WildSwede to chime in!

[WildSwede]

LOL! ;-)

[Will Owen]

Tony Millionaire, the cartoonist, is the chief instigator; his topic-defining post headline was something like, "If you don't like this place you should just move to Santa Monica!" One guy says Rosario hollered at him because he wandered around the store for half an hour and bought a box of cookies. I said it was like being at some incredible buffet and walking away with Jack cheese and Triscuits, but not being Sicilian I wouldn't have hollered; Tony said he'd have hollered.

As you might suspect, Rosario and his store are treasured residents.

[kevin]

i better check out this joint already, if only to soak up the very irreverent atmosphere.

[Will Owen]

Sometimes it is VERY reverent, as when Rosario hands over a gossamer shred of that astonishing mortadella. Okay, it won't really dissolve on your tongue (though you'd think it ought to), but you won't need to chew much either. Hear it whisper, "Be still and know that I am Pig …"

[toitoi]

Maybe the mortadella won't melt on your tongue, but that sliver of the 10-year old Parma he hands you, which sits right next to him, sure will.

[Mr Taster]

Does he even sell Parma? He is so gung ho about the other stuff that I would be surprised to know that he sells both.

Mr Taster

[toitoi]

My apologies, Mr Taster, I meant cheese, not ham, and should have written Parmigiano Reggiano.

[condiment]

10-year? He sometimes has some decent pecorinos, but the parmigiano reggiano tends to be middling. Unless there's a secret stash I don't know about.

[toitoi]

As you face him, it sits on the counter just to his left, your right. It's covered in plastic wrap. He told me it was a 10-year old and it had that quality of an aged parmigiano - con gocciola.

[Savour]

JGold told me the bread is from Eagle Rock Italian Bakery on Colorado.

[WildSwede]

Would not surprise me. They make some of the best Italian bread around. They also supply the bread to Scarantino's and it's much-missed (by me) brother restaurant, Dino's.

[toitoi]

Regarding Roma's sausage: Rosario now makes a hot and a sweet sausage. They're the best sausages I've found in LA County.

His 10-year old Parma is to die for - don't refrigerate it, put it in wax paper, and then, a zip-lock bag. It sweats, but, as Rosario told me, merely whip the sweat off with a paper towel.

The Sicilian Pepato (Percorino) is superb; no refrigeration again.

As a rule of thumb, never refrigerate Parmigiano or Percorino Romano. Keep them at room temperature even if you buy it from a market's refrigerator case.

[LisaN]

I love everything I buy there. I only hope there isnt' a giant line out the door every day now

[ns1]

uh oh, written up by J.Gold

http://latimesblogs.latimes.com/daily...

[WildSwede]

Damn, Damn, Damn!!

[toitoi]

Unfortunately, the LATimes wants me to subscribe in order to read J. Gold.

[LisaN]

Here's the text
You are in line at Roma Deli, because that is where you go in Pasadena when you are in need of prosciutto, fresh mozzarella or pecorino di Sardo, and the woman in front of you has just ordered a sandwich. Maybe you have been to Roma a hundred times in your life, because the need for pecorino knows no season, and maybe, for some reason, you've never known about the sandwich. Whenever you stop by the deli counter, Rosario Mazzeo, who has been at Roma since the early 1950s (and whom everyone calls Ross), is too busy telling you about the smoked fresh mozzarella he just started bringing in, or trying to persuade you that the prosciutto from San Daniele is better than the prosciutto from Parma, or reaching under the counter to pull up a bottle of the olive oil his brother just sent him from Sicily.

"Only for salads; not for cooking," he says. "Do you hear me? Do you hear me?"

The meaning of the look in his eyes is unmistakable. His brother grew this oil. It is from trees Mazzeo loves. It is to be respected.

So we watch him make the sandwich with great interest. He cuts open an Italian roll, and he dribbles a few drops of olive oil on each surface. An assistant hands him in quick order hunks of provolone, mortadella, spiced coppa and salami. Mazzeo runs each through the slicer and smooths the meats onto the roll. He wraps it in butcher paper. The routine has taken about 30 seconds. "You're making carbonara tonight,'' Mazzeo says. "Get the guanciale. Better."

You mention that you have never noticed the sandwiches.

"Sandwich," says Mazzeo. "Only one kind. I make 120 of them a day -- sometimes 200. Do you want one? Best sandwich you ever had."

Mazzeo performs his ballet again, this time just for you. The roll is cottony soft, you notice, and the oil is one he once suggested when you told him you were frying artichokes. He applies neither vegetables, nor dressing, nor giardiniera; not even salt and pepper -- this is not a White House Special from the White House in Atlantic City or even a Godmother from Bay Cities in Santa Monica. You toss the wrapped sandwich into your basket and try to get the woman at the cash register to slip you a little extra basil from the impossibly fragrant stash she keeps behind the counter.

A while later, you remember the sandwich you have sitting on your kitchen counter, and you carve off a few inches for a snack. The undistinguished cold cuts have mingled into something pretty grand in the last few hours, a shimmering minor chord in the key of pork; the bitterness of the oil turns out to be all the sauce you need. The bread has maintained its thin, crisp crust, and the bland softness supports the richness of the meats in a way that an exquisitely crafted sourdough probably would not. It is, in its way, a perfect sandwich. It is the only one Mazzeo needs.

918 N. Lake Avenue, Pasadena [phone].

[toitoi]

Appreciate you posting - thanks!

[Will Owen]

Not only did JG get the sandwich right, he got Rosario's speech exactly right. Great ear. Pretty good writer, too … As for "line out the door", any more than five or six will have to come on foot or else park at CVS - the lot has maybe 20 spaces, and the laundromat eats at least half of them most of the time. No biggie for me; I live four blocks away!

[kevin]

I know stupid question.

But is it possible to get say a turkey sandwich here?

My apologies for the question again. As the old saying goes there are no stupid questions. Only stupid people which makes me...

[Peripatetic]

I'm imagining the look of impatience and disgust that would probably cross Rosario's face if you asked! :)

[kevin]

Kinda like asking for a California roll with spicy cream cheese and drizzled with eel sauce at sushi zo.

[LisaN]

I'm not sure that he even has turkey in the deli case, you could look in the case and see

[Bert]

Yes you can, but he may look at you funny! a jewish friend who doesn't eat pork (but enjoys cheese) went with me once and asked about his options, to which Ross replied "I make you something nice, ok?" and wound up giving him a roast beef, turkey and swiss sandwich.

[Peripatetic]

That would probably be a good trick. If you couch your preference in the guise of a dietary restriction, your request might be met with less resistance.

[kevin]

Bingo. Thanks guys.

[toitoi]

Uncertain if you're aware, but Gold, a few years ago, won the Pulitzer Prize for his writing. It was the first time that a food writer received the honor.

[Peripatetic]

Will knows:

http://chowhound.chow.com/topics/835467

[sasha1]

This sounds delicious, and I've never been, but I have to ask - wouldn't this sandwich taste even better with some veggies on it? It sounds from the articles that that isn't even an option, unless you take it home and doctor it...

[toitoi]

I'll probably be shot down, but I took one out to my car and chowed down on it. I found it lacking something. Maybe, it should have rested so that all the different flavors melded together; it was too dry for my taste at that time.

[cdub]

I could see how you would think that since it's really only meat, cheese, olive oil, and bread. It's never going to be a godmother or anything juicy. I did the exact same thing and thought the sandwich was brilliant. I remember when I got mine, he asked if I wanted another. I said no but after finishing mine, I wished I had a second.

[wutzizname]

Afraid I had a very similar experience. Love the place, love the man, love the charm -- and I was a pretty big fan of the bread too -- but the sandwich in total...eh.

[Savour]

It's just a different beast than something like the Godmother. (Which I eat regularly -- I work in SaMo). I tried the Sandwich for the first time this weekend and it was pretty wonderful, but the focus was on salumi and the flavors of the salumi. If you like a sandwich that's more veggie heavy (but with inferior quality meats) that's closer to Pasadena than Bay Cities I'd recommend Eagle Rock Italian Bakery or Mario's in Glendale.

[sasha1]

That sounds appetizing - love me some inferior quality meats : )

[Savour]

They're not Bad -- I think both Bay Cities and Eagle Rock use Boar's Head, which is good quality for deli meats. It's just not the same as imported Mortadella and Prosciutto di Parma. But why cover up the flavor of those with hot cherry peppers and giardinera?

[sasha1]

Depends on your perspective. For you maybe it covers up. For me it enhances. In the same way that we've learned southeastern asian flavors try to combine sour, sweet, salty, spicy for the maximum taste bite, so I personally think that bread, meat, and veggies goes better than bread and meat alone. To each their own, yea? Boar's head works for me. Although I was in Bay Cities a week ago and they were using Dietz and Watson.

[Ciao Bob]

Boar's Head is such a mediocre monopoly.

[kevin]

This is not saying much but it sure beats Homel, which even a few reputable joints do serve willingly.

And when it comes to pastrami, I do like to see that flickering Vienna Beef sign.

Are the cold cuts or salumi at Roma Deli of a very high quality?

[Will Owen]

For basturma you'll want to go to Good Foods Market on Washington, just east of Allen. Excellent mostly-Armenian grocery/deli. There's another good one up Allen at New York. What used to be Lake Avenue Produce, just past Slaw Dogs north of Orange Grove, was a pretty good middle-eastern store, and they kept trying to sell me their basturma, but they just sold out and I haven't stopped by to read any of the signs on the windows.

[toitoi]

A large selection of basturma is available at Super King's on San Fernando Road just past the 2 going toward downtown.

The parking lot, as well as the market is huge, however, it's best to go early morning or mid-afternoon, never at lunch hour or near dinner time 'cause it's a mess.

[ebethsdad]

I bought one for my wife. After she unwrapped it she commented on the lack of veggies. I made her taste it as Ross had made it. Big smile. Then she proceeded to put lettuce, tomato, pepperoncinis, onions, and pickles on it. She took a bite and pulled everything but the lettuce off. Veggies were a distraction.

[toitoi]

In this week's on-line LAWeekly (don't know if it's in the print edition) it tells you how to circumvent paying for the paper once you reach their magic number of 15.

In short, merely get rid of your "cookies" (not the Tate's kind - lol) and you're good to go. I tried it and it worked.

[kevin]

do you have a liiink to that article in the weekly???

thanks.

[toitoi]

With pleasure, here you are:

http://blogs.laweekly.com/informer/20...

[LisaN]

This post has me drooling. I have to go to Pasadena in a couple of weeks, and this will be one of my stops. All I can say is there better not be a giant line ! :)

[Mr Taster]

When I went at about 7:30 on Friday evening, I was the only customer in the store.

Mr Taster

[kevin]

do they have anything like a breasalo or turkey or lamb sandwich besides the pork sandwich??? thankis.

[Mr Taster]

As others have stated here, you order "the sandwich" and you take what he gives you. Don't ask questions. Don't make suggestions. Just pay your $5.50 and float away on a porcine cloud made of dried, cured meats.

Is this a life-changing experience? Will it change the world? No. But it's a great sandwich.

Mr Taster

[Will Owen]

The Taster speaks truth. There is no menu board. There is also no turkey nor lamb to be found on the premises. However, there is an impressive though far from encyclopedic array of meats and cheeses, along with that bread (rolls and large loaves too) and quite a few different brands of canned and bottled Italian foods and maybe six or seven brands of pasta and other grain products, so you're perfectly free to get some ingredients and go make your own sandwich. The produce, alas, was probably past its prime when it came in the door; I'd bought everything I needed for dinner one evening and lacked only one tomato, and in that whole box of them I could find none that I could willingly take home.

[BlobbyBlob]

As a semi-frequent comsumer of "The Sandwich", I was shocked to witness Rosario making the guy in line ahead of me a turkey sandwich last week. Maybe he was in a particularly obliging mood. When my turn came and I told him what I just witnessed contradicted his famous one-sandwich reputation and that I didn't even know he had turkey, he told me to "not get any big ideas"

[cdub]

just after i got my sandwich today, i noticed a guy behind me order 2 turkey and swiss sandwiches. left a little shocked.

it was my first sandwich from roma deli and i was very impressed. very high quality meats. a few slices of cheese, some olive oil, and bread. it all works well.

[WildSwede]

Yeah, their produce is definitely past its prime. He does have great olives and that olive oil bread is fantastic!

[Peripatetic]

Some of the bottled and canned goods are well past their sell-by dates, too.

[Mr Taster]

Do you happen to know what olive oil he uses for the sandwich? I'd like to pick some up but it's difficult to get to Pasadena these days.

Mr Taster

[Will Owen]

Ask him and he'll sell you some. Nothing he likes better than to sell his favorite groceries, so do not be shy. You might even get a free taste of whatever he's slicing out of it.

(Oops, I didn't read the part about getting to Pasadena. Guess that means I gotta get another sandwich and keep my eyes open. Honestly, the things I DO for you people!)

Peripatetic: sell-by dates for bottled and canned goods are considerably less meaningful than most. As long as the seal is unbroken and vacuum maintained, that stuff will be safe to eat even after it's dissolved into its packing liquid. There are canned items in my late pa-in-law's pantry that are old enough to have no bar codes, but there is no "give" when I press down on the lid, meaning it's still sealed tight and no rot has occurred. Too bad about the dried cod roe, though …

[Mr Taster]

Being the supporting spouse of a pharmacy school student does take its toll. I appreciate the Chowhoundly support, Mr. Owen.

Mr Taster

[Mr Taster]

With regard to the sad produce selection, I did get some spectacular (and inexpensive) melons from him over the summer. Tender, sweet, gorgeous. Neither mealy nor sour.

Mr Taster

[Peripatetic]

They also have some amazingly good basil, but they keep it out back, and you have to ask for it.

[LisaN]

I got fantastic oranges, avocados 2 weeks ago, and I've also gotten fantastic pineapples. I also got a bag of pistachios that are really tasty.

[Bert]

I'm with others. I agree that the produce is very hit or miss, but i've had excellent melons there, and green pluots that were the best i had all year (and i usually buy from the farmer's markets). i don't typically make produce shopping my reason for going to Roma, but anything good is a bonus, though i did specifically make a trip this year just to pick up more pluots (and a side of sopressata)

[TonyC]

how are the quality/price of the various charcuterie at Roma Deli, compared to say, Frumento's?

[Will Owen]

I have no idea whatsoever. I don't frequent a lot of other delis, and I have no idea where Frumento's might be, nor do I care. The meats and cheeses here are priced at the upper level of what I can easily afford, and that's all I need to know. As for the quality, if it passes Rosario's standards, it's good enough for me. His mortadella is as good as mortadella gets, and his salamis likewise. Is it the best on the planet? How the hell would I know? It's the best he knows about, and he's the best judge of it I know. More than that I have no qualifications to say.

[Bert]

prices are quite reasonable. great prosciutto san daniele (best i've had in LA from a deli counter) for $19.99 a pound. Sopressata and various salumi are around $10/lb. fantastic mortadella is $6.99 or $7.99 a pound. just about everything is imported. great (though limited) selection of italian cheeses, too, like piave, fontinella, and aged provolone (as well as about 10 different varieties of pecorino).

[WildSwede]

The only time I have noticed lines is during lunchtime on weekdays and mid-day on Saturday. Other times you should be fine.
I always ask his opinion and take it and have never had a problem understanding him. He is a sweet man.

[Norm Man]

Address correction of RomaItalian Market's location in Will Owen's original post:

Roma Italian Market is located at 918 N. Lake Ave, and NOT at 18 N.Lake Ave:

Roma Italian Market
918 N Lake Ave,,
Between E Orange Grove Blvd and E. Washington Blvd
Pasadena
[phone]

[Mr Taster]

Will et al, I finally tried the sandwich over the weekend.

First of all, what a funny character this Rosario is. The only sentence he spoke that I understood entirely was "Fifty two years I've been in this spot. I work seven days a week. And I see new customers every week!"

I went during a quiet Friday evening, and the only person I saw upon entering was a zaftig latina register clerk reading a newspaper in the center of the store. I walked around the perimeter, past the way-too-wrinkled red peppers and a small mountain of great looking dried pasta, before I even realized where to find the deli counter.

I didn't even see Rosario at first, as the piles of cured meats behind glass all but obscured his tiny frame.

"I hear you make a great sandwich," I said.

something, something, "hand slice everything", something, something, "the best meat", something something. It was difficult to make out exactly what he was saying as both his accent and his age obscured his words.

He sliced an ordinary looking sesame seeded mini loaf in half. This is not the Artisinal Bread of Legend. This is solid Italian-American deli bread. A little crusty, and a lot of squishy, and some sesame seeds for contrast. As it should be.

Out comes the olive oil. A gorgeous deep green, drizzled on the bread.

Then comes the hand slicing. Provelone. Mortadella. A couple of kinds of salami. Wrapped in paper, handed to me. This was not a massive sandwich, with meat piled high. There were about 4-5 slices of each type of deli, more or less single-layered on a loaf about 8-10". I was expecting a great sandwich, and it was. It really was wonderful-- exactly what you would expect and nothing you wouldn't. The meats were rich, buttery, flavorful. The bread was just crusty enough. The olive oil just brought it together.

This is not Bay Cities Godmother. This is a much more humble sandwich, made with care and love, by a man who has been doing this for 52 years.

Just go.

Mr Taster

P.S. Warning-- the house made stuffed shells and ravioli in the freezer case are sold by weight, and are EXPENSIVE! (Think $15 for a relatively small bag of ravioli). They're still in my freezer and I'll report back once I've tasted them.

[Will Owen]

After he kinda gets to know you, especially if you've made him laugh, he gets a lot easier to understand. He really is shy with strangers. I've made very few large purchases there, but I ask him for advice as to which brand of tuna, or oil, or canned tomatoes I should get (and often as not it isn't the most expensive one he recommends). And when I'd bought a dozen sausages for the Alfa Romeo club picnic, and told him how quickly they'd disappeared, he was clearly charmed; we've been on ALMOST conversational terms since then.

[Mr Taster]

Thanks for this. Just to see the old man light up a bit, next time I'll ask for his advice as to what canned tomatos to buy. It'll be fun to bring my wife and see how he reacts around an adorable Chinese woman :)

Incidentally, I've steered away from buying the expensive imported official San Marzanos because, quite frankly, the American tomatoes packed in juice taste fresher and brighter than the imported ones packed in puree (although the mushy, processed texture of the San Marzanos make them break down into sauce much easier).

It's actually quite shocking to taste the difference. Open a $2 can of Hunts whole tomatoes in juice and taste it side by side with a $6 can of San Marzanos in puree. Guaranteed the import will fall apart and taste like mud, compared with a firm texture and clean, crisp, bright tomato flavor from the American one.

And to be clear, I don't for a second believe that this reflects the experience of actually eating San Marzanos in Italy. There's some sort of import restriction on imported tomatoes having to be packed in muddy puree that makes them instantly inferior to ones packed in juice.

Mr Taster

[Peripatetic]

Mr Taster, this is a vividly accurate description of the Roma experience!

[Mr Taster]

OK, I made the ravioli.

They were spectacular! Even though they were frozen, the skins boiled up into a beautiful, pleasingly firm (though not really al dente) texture, and the ricotta used inside was of an extremely high grade-- not even the slightest texture of graininess that you get from supermarket ricotta. This was just silky, satiny smooth on my tongue, well seasoned with herbs and garlic, and absolutely perfect with a freshly made marinara sauce and a glass of red table wine.

They're expensive, but definitely give them a shot.

Mr Taster

[bg90027]

I had the stuffed shells last night with some homemade marinara sauce. They were indeed spectacular with very silky and creamy ricotta. Agreed that they were expensive at ~$15/bag (if memory serves) but given the quality and the quantity it's still a good value at a $/meal basis.

I've bought the meatballs once too and while they were good, there was less of a wow factor. I don't think I'd buy those again.

[ns1]

I went on Saturday and I followed your advice. My exact words to him:

"I hear you make a sandwich"

great minimalist sandwich. not gonna lie, i was left wanting more. BUT it left this wonderful aftertaste on my palate and I can't wait to go back.

[Mr Taster]

>> not gonna lie, i was left wanting more.

Buy another. They only cost about five bucks.

Mr Taster

[cdub]

it's that aftertaste that lingers which makes me always want to go back. when i first had the sandwich, i thought it was just ok. it wasn't until after i finished the sandwich that i realized how good it really is.

[ns1]

yup, first bite was "is this it?". Last bite was "damn that was good"

@Mr.Taster don't worry, it's on the list along with some sausages. Roma Deli is on a great street with lots of stuff.

[Peripatetic]

Thanks for adding the report about The Sausage -- I'll have to try it. So far I've been very happy with the Italian sausage at Bristol Farms -- both the sweet and the hot. I was less happy with the sausage from Claro's.

[WildSwede]

I like the hot Italian sausage from Henry's - the first time I got the pork ones and now I have the turkey ones in the freezer. Very good.

[Will Owen]

I see Henry's and Sprouts are re-combining; I've not tried Henry's sausages, but Sprouts' bratwurst and Polish were both much too lean for any sausage to be, like they were trying to make it into diet food, and I never got any more. I do generally like what they make at Bristol Farms. Rosario's sausage needs to be either cooked fairly soon or frozen well-wrapped - he makes it fresh every morning and by the end of the day it's getting dried out.

[Will Owen]

And speaking of sausage, I was looking at the weekly grocery-store flyers, and I see that Ralphs has Italian sausage ON SALE for $3.99/lb. Golly, what a deal: get some factory-made mass-market sausage for a mere 10¢/lb MORE than Rosario's lovingly hand-crafted stuff. Of course, there are those who prefer their sausages not to be made by hand in the back room of a somewhat untidy deli. I will sincerely and earnestly ask those people to leave the Roma Deli sausage to the likes of me.

[WildSwede]

Hi Will, thanks for that. I'm thinking lunch... ;-) On the sausage, is it spicy? Thanks again! L

[Will Owen]

No, not really. Just good basic Italian herbs and stuff. We like them better than Claro's, and they're a good bit cheaper. I got a dozen, browned them well on the gas grill, then braised them with peppers and onions for an Alfa club party summer before last. I put the pot on the table, went to get some wine, and returned in time to get the next-to-last one out of the pot. Next time I'll get TWO dozen.

[WildSwede]

;-) Thanks. We are headed there right now for The Sandwich!

[WildSwede]

Okay, so I am sitting here at my desk in utter bliss. The sandwich is fan-ta-stic! In fact, I gave my friend a <small> slice (that is all I was willing to give up!) and she just came and mouthed "OH MY GOD!!". Definite fans!!
When I got into line, there were 2 people ahead of me. A guy who got a sandwich and a 1/2 lb of Prosciutto and a lady who seemed to buy one of everything else. She got white anchovies, prosciutto, salami, asked for a cheese and he recommended a 10 year aged Provolone which he also gave me a taste of (fabulous!). His sweet helper went and pulled out some Burrata Alla Panna which he said he just got in this morning and she took two, I took one. Hell, I wasn't gonna pass that up. I also followed suit and got 1/4 lb prosciutto for $4.80. Cannot wait to feast on it!! I was eyeing all the fresh pastas in the fridge and determined that I will be coming back one day after work where I can spend as much time (or at least until they close at 8) browsing the aisles for all kinds of goodies.
I ran two doors over to the Fishery and got some of their pasta salad. It is the perfect meal - I want another one! I will be taking these sandwiches to my friend's house on Saturday for an early dinner before we go out! ;-)
Thanks again Will! You da best!

[Mr Taster]

Jeez guys, this is completely unfair. I'm stuck with the mid-range to foul offerings on Miracle Mile.

Just called-- they close at 8:30, and my wife has the car....... might be time to warm up that horribly implemented TAP card.

Mr Taster