OT: - Best Pizza in CT | Page 93 | The Boneyard

OT: Best Pizza in CT

Is it time to get rid of the pizza thread?

  • Yes. It's past it's useful time here.

    Votes: 10 14.1%

  • No. I can't live without it.

    Votes: 50 70.4%

  • Move it to another board.

    Votes: 11 15.5%
  • Total voters
    71
Went to the one in Cromwell and it was very good. I've had better sandwiches, but I was expecting Subway-esque since Nardelli's has become chain-y and this was much, much better.
 
Was at Nardellus Waterbery on Saturday. Their breaded chicken parm is really good. The regular grinder roll is soft but good, Milite’s italian bread is great, didn’t know they had it.
 
Actually in meriden theres a Nardellis and Jersey Mikes and both are great! Five guys? not so much. stay away!
 
Cavallos, Antonio’s, & Sanapietro’s are far superior to anything Nardelli’s can make you. All within a half mile of the Waterbury locations. Do yourself a favor and get your sandwich from one of them
 
Never been to Nardelli's, but I made this incredible muffuletta tonight for Mardi Gras. Finally got the Central Grocery recipe down:
  • One loaf crusty Italian bread with sesame seeds (Apicella's in New Haven is perfect)
  • Central Grocery Olive Salad
  • 1/4 lb genoa salami
  • 1/4 lb hot capicola
  • 1/4 lb mortadella
  • 1/8 lb mozzarella (sliced)
  • 1/8 lb provolone
Instructions
  1. Cut the Italian loaf in half lengthwise (if using Apicella loaf, use around 2/3)

  2. Generously brush both halves with the oil from the olive salad.

  3. Layer as such: half of the salami on the bottom, then the mortadella, mozzarella, capicola, provolone, and remainder of the salami. Top all of this with the olive salad.

  4. Add the top of the bread back on and press down. It's good to go as-is, but some people leave it compressed for an hour or more. Some people wrap it up tightly and let it sit overnight.

  5. Cut the sandwich into slices. Moan as you eat each bite.
 
8893 said:
Never been to Nardelli's, but I made this incredible muffuletta tonight for Mardi Gras. Finally got the Central Grocery recipe down:
  • One loaf crusty Italian bread with sesame seeds (Apicella's in New Haven is perfect)
  • Central Grocery Olive Salad
  • 1/4 lb genoa salami
  • 1/4 lb hot capicola
  • 1/4 lb mortadella
  • 1/8 lb mozzarella (sliced)
  • 1/8 lb provolone
Instructions
  1. Cut the Italian loaf in half lengthwise (if using Apicella loaf, use around 2/3)

  2. Generously brush both halves with the oil from the olive salad.

  3. Layer as such: half of the salami on the bottom, then the mortadella, mozzarella, capicola, provolone, and remainder of the salami. Top all of this with the olive salad.

  4. Add the top of the bread back on and press down. It's good to go as-is, but some people leave it compressed for an hour or more. Some people wrap it up tightly and let it sit overnight.

  5. Cut the sandwich into slices. Moan as you eat each bite.
Expand ...
I've always wanted to try one after seeing it be featured on Food Network a bunch of times, but olives are a non-starter for me. Just ruins the balance.
 
TRest said:
I've always wanted to try one after seeing it be featured on Food Network a bunch of times, but olives are a non-starter for me. Just ruins the balance.
Expand ...
Yeah the olive salad is beyond essential for the muffuletta, but you gotta love it. The bread has always been the hardest part for me to find up here, but today I finally solved that with the Apicella's loaf. It was almost perfect.
 
UConnMatt813 said:
Cavallos, Antonio’s, & Sanapietro’s are far superior to anything Nardelli’s can make you. All within a half mile of the Waterbury locations. Do yourself a favor and get your sandwich from one of them
Expand ...
You know what's up.
 
I stopped at the one in Middletown on my way through, hade 'em make what I like in a sandwich, and was pleasantly surprised. Been looking for an excuse to hit one up again.
 
polycom said:
For your first time you need to go to the one in Waterbury. As for what sandwich you get, do what you like.
Expand ...
Is that the one off of Scott Road exit? Across Interstate 84? Haven't been home in years. I remember when they put that there. Always wondered why they would that place near or on the on ramp to 84 West.
 
superjohn said:
If you're in Waterbury go to Cavallo's instead or go to Domenick & Pia's for slices.
Expand ...
Cavallos is still around. Amazing.Great place when I lived home many years ago.
 
I tried Nardell's once and could hardly gag half the sandwich down. The "vegetables" don't come within 100 miles of what goes on a Mufaletta in New Orleans.

IMO Subway is better, luckily no need to patronize either establishment with the plethora of good (and great) independent Italian deli's in CT
 
Any good grinders in the farmington valley? I have not found one? Help
 
Anyone born and raised in East Hartford knows that Nardi’s pizza (now in Serah Williams)is the best in the world!!!
 
8893 said:
Never been to Nardelli's, but I made this incredible muffuletta tonight for Mardi Gras. Finally got the Central Grocery recipe down:
  • One loaf crusty Italian bread with sesame seeds (Apicella's in New Haven is perfect)
  • Central Grocery Olive Salad
  • 1/4 lb genoa salami
  • 1/4 lb hot capicola
  • 1/4 lb mortadella
  • 1/8 lb mozzarella (sliced)
  • 1/8 lb provolone
Instructions
  1. Cut the Italian loaf in half lengthwise (if using Apicella loaf, use around 2/3)

  2. Generously brush both halves with the oil from the olive salad.

  3. Layer as such: half of the salami on the bottom, then the mortadella, mozzarella, capicola, provolone, and remainder of the salami. Top all of this with the olive salad.

  4. Add the top of the bread back on and press down. It's good to go as-is, but some people leave it compressed for an hour or more. Some people wrap it up tightly and let it sit overnight.

  5. Cut the sandwich into slices. Moan as you eat each bite.
Expand ...
I think my youngest daughter may be a super-taster. She's only 11 but she's got a better palate than both of her older sisters and 99% of the adults I know. Last night, while enjoying her first of two helpings of muffuletta she said "Something in here tastes like bologna, except better, like really, really good bologna." Mrs. 8893 began to question her extensively about where she's ever had bologna before, as it's not something we ever buy; and I took great pleasure in explaining to her that she just described exactly what mortadella is.
 
8893 said:
I think my youngest daughter may be a super-taster. She's only 11 but she's got a better palate than both of her older sisters and 99% of the adults I know. Last night, while enjoying her first of two helpings of muffuletta she said "Something in here tastes like bologna, except better, like really, really good bologna." Mrs. 8893 began to question her extensively about where she's ever had bologna before, as it's not something we ever buy; and I took great pleasure in explaining to her that she just described exactly what mortadella is.
Expand ...

I like Bologna.

There are REAL good Bolognas. Hummel makes one. Hebrew National makes one.
 
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