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Jun 15, 2011 09:57 AM

What to take to west coast foodies from Brooklyn/Manhattan?

I am going to a family wedding on the west coast and need to bring a little something from Brooklyn to represent. I have to bring about 10 individual gifts so it needs to be small and not crazy expensive. People will be traveling home with it so it also can't be perishable. Mast chocolate bars are too expensive. Brooklyn gum is made in Italy. Manhattan special is way too risky in a suitcase (can you imagine?!). Any ideas? Pickles, corned beef and whitefish salad are also out. Doesn't have to be gourmet, per se, just recognizably NYC and delicious. Thanks!

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  1. How about some little whole Italian Salamis and hard cheese (like romano, parmesano reggiano) from one of the Italian salumeris like Frank & Sals, Collucci's, etc. They will travel well in your suitcase and not spoil.

    Coluccio and Sons
    1214 60th St, Brooklyn, NY 11219

    Frank & Sal
    8008 18th Ave, Brooklyn, NY 11214

    2 Replies
    1. re: Sluggo1407

      agreed. Bring the American - Italian specialities. Hard salamis travel wonderfully in a suitcase as well as the hard cheeses.

      1. re: Sluggo1407

        I have to agree with the Italian specialties. Anything else i can think of would need to be kept cold, salami is better option with nice hard cheeses then smoked fish!

      2. Fox's U-bet syrup? Package tightly and wrap in plastic.

        2 Replies
        1. re: mary shaposhnik

          Second the U-bet. (Just that the original, made with sugar, is only available at Passover.) Still, a good choice anytime.

          1. re: mary shaposhnik

            Posting from San Francisco, yes on the U-bet or even better Mallomars. Or great bagels, even if they only make it off the plane.

            If you're going to Northern California, skip the Italian meats. We have a long tradition of salami here.

            Black and white cookies are always popular, and should keep reasonably well. Oh, and bones of the dead. I loved them at old-fashioned bakeries in college in NY. No shortage of Italian bakeries here, but the last time I saw bones of the dead was at a street fair on Arthur Avenue.

          2. I get requests for items from the Drake's product line. There is some attachment to Brooklyn here because the founder baked his first pound cake [in Brooklyn] in 1888. Drake's products are inexpensive, easy to transport, and for some people irreplaceable.

            Drake's -->'s