Last fall when we arrived in Sicily, practically the first thing we did was eat cured Italian meats and cheeses and we pretty much never stopped the whole trip. Incredible quality and not expensive, there was always variety; so much to choose from.
We traveled with these meats in the car, so we could throw together a sandwich while we were exploring. We started every dinner with wine, meats and cheeses, and locally cured sausages.
The Americanized versions of the Italian sub, hero, grinder, sandwich — call it what you will — seem to have endless versions of this classic, loaded with a combination of cured meats like capicola, prosciutto, soppressata, salami, pepperoni, ham, mortadella, provolone, oil and vinegar, dried oregano, hot pepper flakes for hots, lettuce, tomatoes, and onions. You name it, and it could be in The Mighty Italian.
Driving around the Island, we checked out a few options. There are many more scattered about so get out there and find your own favorite Mighty Italian; it’s worth the drive.
