**The Flavors of Italy: A Culinary Journey**
As we sit down to enjoy our meals, it's often the little details that make all the difference. Take for example, the crunch of fresh toast, perfectly balanced with just the right amount of cheese. For one individual, this simple pleasure is a staple of their daily routine. "Not too much cheese," they say, as they pull off the perfect slice. The appreciation for such a small detail speaks to the importance of quality and attention to detail in cooking.
But what sets great Italian delis apart from the rest? According to one aficionado, it's all about the scratch-made goods. "We're talking about prepared meals," they explain, "fresh pasta, homemade sausage." The list goes on, as this individual proudly highlights the extensive offerings of Dolce and Clemente, a renowned Italian deli in Robbinsville, New Jersey. From ricotta to locatelli, every item is carefully crafted to provide an authentic taste experience.
For those who have visited Dolce and Clemente, it's clear that the restaurant has earned its reputation as a culinary gem. "It's nothing here that isn't," claims one enthusiastic fan, "authentic Italian." From the homemade breads to the salads, every item is crafted with love and care. And when it comes to stuffed roast pork, the chef is quick to assure customers that their offerings are truly exceptional.
As we explore the menu, we're presented with a plethora of options, each one designed to satisfy our cravings. Prosciutto bread is a particular favorite, filled with an assortment of meats and cheeses. The recipe, passed down through generations, is a closely guarded secret, but one thing is certain: it's a crowd-pleaser. And for those who enjoy a little spice, the chef has just the thing - an Angry sandwich, featuring Sriracha and jalapenos.
But what truly sets Dolce and Clemente apart from other delis? According to the owner, Joe Clemente, it's all about the family tradition. "My grandfather used to make these Christmas wreaths," he explains, as he showcases his famous pepperoni wreaths. "We'd sell between 15 and 20,000 of them during the holidays." The dedication to quality is clear, from the high-gluten dough to the precise temperature control.
As we watch the chef work his magic, it's clear that this is a man who knows what he's doing. With each delicate fold and perfectly placed pepperoni, every bite is a testament to his skill. And when it comes time to serve, the presentation is just as impressive - a true feast for the eyes. "It's too pretty to eat," one fan says, but we know better.
In the world of Italian cuisine, there's nothing quite like a well-made stromboli. As we watch the chef expertly assemble his creation, we can't help but feel a sense of excitement. With olive oil, scatelli, and just the right amount of parsley, this dish is truly exceptional. And when it comes time to take that first bite... well, let's just say it's a good thing they make enough.
For those looking for the ultimate Italian dining experience, look no further than Dolce and Clemente. With its authentic dishes, extensive menu offerings, and dedication to quality, this deli is truly one of a kind. Whether you're in the mood for something classic or adventurous, there's something here for everyone. And as we take our final bite... well, let's just say it's a good thing they have plenty more where that came from.
**Dolce and Clemente: A Deli Like No Other**
Located in Robbinsville, New Jersey, Dolce and Clemente is a culinary gem that has earned its reputation through hard work and dedication. From the moment you walk in the door, it's clear that this deli is something special. With its extensive menu offerings and authentic Italian dishes, every visitor leaves with full bellies and big smiles.
**A Family Tradition**
For Joe Clemente, owner of Dolce and Clemente, cooking is more than just a hobby - it's a family tradition. "My grandfather used to make these Christmas wreaths," he explains, as he showcases his famous pepperoni wreaths. "We'd sell between 15 and 20,000 of them during the holidays." This dedication to quality and tradition has been passed down through generations, making Dolce and Clemente a true staple in the culinary world.
**A Recipe for Success**
So what truly sets Dolce and Clemente apart from other delis? According to Joe Clemente, it's all about the recipe. "We use high-gluten dough," he explains, as he carefully folds and shapes each piece. "And when you cook the meat on the outside of the bread, it gives you that crunch out of bounds." With every bite, it's clear that this is a man who knows what he's doing.
**A Deli Like No Other**
For those looking for the ultimate Italian dining experience, look no further than Dolce and Clemente. With its extensive menu offerings, authentic dishes, and dedication to quality, this deli is truly one of a kind. Whether you're in the mood for something classic or adventurous, there's something here for everyone. And as we take our final bite... well, let's just say it's a good thing they have plenty more where that came from.
"WEBVTTKind: captionsLanguage: enKnow what you don't see anymore is drive inmovie theaters.I mean, they're just not around recordstores.You don't see those. And butchers.Old school butchers, you know, the oneswhere they're making the sausage and they'regrinding it, the whole real deal.You just don't see them anymore.Well, that's unless you're here onBrigantine Island, right over the bridge fromAtlantic City, New Jersey.Oh, you got to check it out.This is Ernest and son.Turkey club. Everything's fresh.Thank you, man. Thanks for coming in.Quality and the consistency really does setit apart from other places.Four minutes on the burger.This is the.First stop on the island when we come on.So when you're coming into town, you got tohit Ernest.And the guy behind the counter is owner andbutcher Mel Cordoza, who took over the placein oh seven, 30 years after it originallyopened.Bro, this is like old school.Old school. Who started this?Ernie Serrano was the original owner.His son Sam is who I started with.I started when I was 13, sweeping up,putting groceries on the shelves and fell inlove with it.My dad and I started the store and I feltvery comfortable turning the store over toMel and know that the tradition would carryon.So you're doing like real butchering here?We do beef, veal, lamb, pork, fresh chicken,calves, liver.We do everything.I don't get my meat from the grocery store.I get it only here.Guys, why don't you try some jerky?It's homemade.This is the only place that I know of thatmakes homemade jerky.My kids love it. They take it by the handful,and it's done within the hour.And you have to come back.Cheers. Did you just cheers me to eat jerky?Uh huh. It's not too dry, not over seasoned.It's a nice balance to it.Little hot. A little sweet, right? Yeah.That's good. Jerky. Great jerky.I'll have another piece.The jerky is something that's great fortailgating parties.It's delicious. And he has it from thespiciest you can handle to the more subtlesoft taste.And the jerky isn't the only draw at thisjoint.We're a seasonal community, so summertime,it's heavy on the sandwiches.Six, 700 rolls in a day.Seriously?Seriously.Big sandwiches, a lot of meat.Tailgater Excuse the sausage and peppersandwich with with cheese on it.He makes his own sausage.The spices. The flavors.You can really taste that.There's a tailgate.That's how you do it. That's how we do it.That's good sausage, man.It's really good sausage. Thank you.The key is that fennel.Okay. Oh, and it gets great flavor all theway through it.And I like the fact that you let it set fora day before you cook it.Sure. The bread is nice, tender, but itholds together.Salty provolone.Good. Right. Sharp provolone.You like to eat? I like to eat.Real deal. I love it.Thank you.Tailgater sausage are very, very tender.The cheese is sliced right here in the shop.Fresh rolls every day.Thank you. Have a good day.To have this on the island is special.And it's just a dying art.The fact that you're making it and you'recutting it and you're butchering it, and justall these components, I see why when peoplewalk in, they go, I want to have you in myneighborhood. Yeah. This is the kind ofplace people would love to have.How many of us left? Not many.Got to love coming down to Atlantic City.Always a good time down here.And I'm about a mile away from theboardwalk.And also where my restaurant, the Chophouseis.To check out what I hear is a real dealSouthern restaurant.This is Kelsey and Kim's Southern Cafe.It's just all around.Good fried white meat.Chicken.Put the soul in soul food.Bubble, waffle and chicken.So this is my buddy Robert.He's the valet at the Bally's Hotel,actually, where my restaurant is.This guy's been doing it forever.He's saying this place is legit.Kelsey's number one.He brings the South to South Jersey.That'd be local chef Kelsey Jackson and hiswife Kim, who started with takeout only backin 96, then upgraded to sit down here inzero nine.There's all kinds of flavors just coming outof that kitchen makes your mouth water.How do you describe soul food restaurant topeople?Food that she was raised up on, like collardgreens, fried chicken, turkey chops, porkchops?What's a turkey chop?Freeze the whole turkey breast.Okay. Slice it down on a bandsaw and makechops.You get them fired.I've been in the food business all my life.I mean, that's all I know is how to cook andhow to do restaurants.I've never heard a turkey chop.Smothered turkey chops.Have you ever had a turkey chop?I have not had a turkey chop.Did you try the turkey chop?She's not sharing.It doesn't look like she has such a small,petite portion either.It's definitely one of my favorites.We to make the gravy for the turkey chop.Start off with a little clarified butter.A little flour. So we're making the roux.We're going to brown our roux.All right, we're getting this going.Onions. Oh, what's that in?Real good. Okay, now we're going to add ourchicken stock.So there's the gravy for it.We're going to add a little black pepper and.A little kitchen bouquet. Some nice colorfrom that.Okay. Next up, time for the turkey chop.And that is, man, you're right.Now we're going to do our seasoning, a littleseasoning, salt, granulated garlic, Cajunseasoning and black pepper.Gotcha. Looks nice and good.Add it to the flour.Gotcha.And that's it. No wash or anything.Just putting a little light coating on them.Light. Nice little coating on them.Now they're ready for the fryer.Dig it.How long do they cook for?3 to 5 minutes in the fryer.Now we can very salty our onions and ourturkey chops.Now we add some of our homemade gravy.We made sure.Love your onions, man.Yeah. Nice onion flavor.Let that simmer for a minute.Ready to be served. Sounds, rice pilaf,string beans, some other turkey chops.That's real deal right there. Tastes like alight pork chop.Redding's not too heavy.Nice little bit of onion flavor.You do like your onions?Yes. Oh, my God.This is the first time I've ever seen it.Nicely done, Kelsey. Thank you.Gonna have some pigs feet on Triple Dtrotters.How do we do it?First you start off with some clean pig feet.Good idea. On the clean part.Got to clean them. Cut in half, Split.I'm just going to parboil them.We're going to start them up.How long are they going to go?I'm gonna cook them like this for, like, 45minutes to an hour.Drain the water off. Yeah.So that takes all the impurities out.There you go.Got it. So now we're going to start off withsome nice ham stock, add some celery inthere.Eat the skin and everything.Eat it all. You suck it down.A little chopped garlic, a little crushedred pepper.I like a little spicy.Okay, guess what we're going to put in next?An onion.Then we're going to go with some greenpeppers and then finish up with some vinegar.And we're going to let these cook for, like,another hour, hour and a half until theTrotters get tender. Family ready?Was that a bam? You just got a call.Emerald The trout is a nice and tender fatpig.Tails, pig ears, head, cheese, head, snout.I think I've had about every part of thepig.And you're just loading it up, aren't you?I'm got to have some in stock.Nothing like a little foot juice.There you go. Wasn't Kevin Bacon in a moviecalled Foot Juice?Parsley? Jump in there.That piece right there.Oh, delicious.Yes, they are.Tastes like pork, but kind of got that sametexture.Mm mm.It's super tender.The broth is great with it.Dynamite, man. I've enjoyed all the parts ofthe pig.Now I think I just wrapped it up with somepigs feet.So I'm here in South Bound Brook, NewJersey, which is about 45 minutes from NewYork City to check out a meat market.Well, it's not just really a meat market.It's a meat market and kind of like a deli.And well, it's not just that it's run by afamily.Well, it's not just run by a family.It's headed up by a kid.And he's not really just a kid. He's 18.He's a senior in high school.Well, if you think this story is great, Ihear the food's even better.This is Joe's meat market.Eggplant parm over linguine.We come to Joe's because we want qualitymeats.They got pretty much anything for everybody.Penny, vodka, shrimp and chicken.They do make the very best Italian in thewhole area.That's Joe and Dolly Lacourt who have gonefull tilt at their restaurant Meat MarketDeli for 30 years.And now their 18 year old son runs the show.This is crazy. Walk me through it, boss.I started when I was 12 and I bought the guyout when I was 18.I was talking to the boss. Oh, yes.No, go ahead.He is the boss. He had a meat knife in hishand when he was 12.Every day after school I used to come andjust watch the cooks.He wants to take over the family business.Giovanni learned a lot from his father.He makes everything fresh.One market, Sloppy Joe.The market's sloppy Joe is amazing.Turkey, roast beef, corned beef, coleslaw,the Russian dressing, three pieces of bread.One of the best sandwiches you're going toeat.What are we making?First the brine for the corned beef.We start with the hot water.This is for the Sloppy Joe.Is it a Sloppy Joe? Typically tomato sauceand sloppy.And we do it a little different.Curing salt, sugar and regular salt.So that's not a pink salt.It's the same as the pink salt.Right? Just not it's not pink.It's not pink, but it does the same purpose.So this is going to give it that red hue tothe meat.Yes. Pickling spice, smashed garlic, choppedonions, add the meat and then the cold water.And that's going to sit for how long?48 days.For 48 days.We put in a pan.Carrots, onions, a little water, and we cookit 500 for three hours, wrap it up the nextday. It's ready for use.Now we're going to be making the turkeyparsley, garlic, white pepper, paprika, oliveoil.I'm just going to give this a dry rub.Yes. And what.Temp? 375 for two.Hours. And what are we going to make next?Coleslaw, cabbage, carrots, sugar, celeryseed, salt, white vinegar and mayo.Next up, the roast beef.Good man. Salt, garlic powder, black pepperand minced onion.And then just sprinkle it on top, put it inthe pan, get the water.We're going to let this go. How long?Two hours at 375.Let's make it happen.Captain. Rye bread.Russian.No, Slow down. Three pieces of bread.That means this thing is going to go.Coleslaw on to corned beef.You've sliced it so thin, it's only got oneside.Great color, great flavor.Turkey. The roast beef.Deadman.Swiss cheese, toothpicks.That's not toothpicks. That right there islike a saber.Put Russian on top.It's a little messy.Thank you, Captain. Obvious Captain.Obvious.Come to the beach now.Can anybody eat a whole one?Oh, yeah, they like it.Just help him to the car and let him sleep itoff.I don't know what I like. More about thesandwich that you guys are roasting all thesemeats and brining them.Or the Russian is delicious.Slavs got good crunch doesn't overpower it.Corned beef is out to lunch.Roast beef cooked perfectly.Turkey delicious.Really good Swiss cheese thinly sliced Whena cold sandwich can taste that good.It's because using quality ingredients anddoing it the right way.Yes.Thank you. Impressed. Thank you.Market Sloppy Joe.The Russian dressing. You can tell how freshit is.Two good buddies, Mike, Brian, and Jess.It's exactly what a sloppy Joe should becovered with meat.This is a meal for our family.So I'm here in south New Jersey in a towncalled Somers Point.Now, this is where people cruise through togo down to the boardwalk in Ocean City, butmore importantly, to visit this joint.This is the grilled cheese and crab cakecompany.Donna Summer's point, funky little jointcalled the.Crab Cake Co.It's a catchy name.Everything is amazing.Big bad fish, which everybody comes in hereand is like, Oh, what do you guys serve here?Grilled cheese and crab cakes.And the guy marrying the two is Steve Novak.Throwing another crab cake, the other melt.Now, who bought this place back in 2010?Thanks to a little help from the family.Brothers pitching in and grandparentsbacking him up.Gotta love grandma.Gotta love.Grandma. She dropped the coin.Grandma Tarentine. We call her Jeter, though.And Grandma's investment is built on aclassic.Who doesn't love grilled cheese? It's theultimate comfort food.You can put anything inside a grilled cheese.And he does it the best.I got the crab melt. It's a grilled cheesesandwich and it has a crab cake in themiddle. It's what they're known for here.Let's get into it.All right. So first thing we're going to dois add our mayo to the bin.Next, we're going to add our eggs, then ourfresh lemon juice.I like to use honey mustard.A little Sriracha. I think Sriracha justmakes everything better.It's just a little crystal hot sauce.A little extra heat sauce, Old bayseasoning.Say hey for Old Bay. There you go.Hey. Hey.Actually, this is celery seed.He at one point over here.A little celery seed.Very nice.And then baking powder, a load of freshchopped parsley.And then we whisk her up.She's good to go. Next, we add our pankobread crumbs.So you want to make sure it's incorporatedin real good.Now, the crab. Let's talk about.That jumbo lump.Treat it very gingerly now, correct?Exactly.Because you don't want to bust it up.People like to see those real big lumps, My.Lovely crabby lumps.That is some creamy actually.This will solidify once it sets, it's going.To have to.So we're going to throw a little butter onthe grill.Okay. We're going to take our crab cake.Put it right on the butter.Butter the bread.You and butter.Monterey Jack.Cheese. I mean, shouldn't you have it like ona squirt pump or something?Like probably you're going to steam thebread.Just make sure we melt the cheese real good.So we're going to let this cook up on bothsides.This is our crab melt.Wow. Crabcake is a little bit creamier thanmost people expect.Crispy on the outside.Tons of crab. No question about the amountof crab in there.Nice crunch of the toast.Not too much cheese.Gonna pull it off, man. Nicely done.Thank you. Nicely done.I love it. It's a favorite.It's moist. It's fresh.It's delicious.You can either have it plain or angry.Angry here means Sriracha and jalapenos.You make the cheesesteaks angry.Cream of crab soup. You can get that angry.Having the sandwich angry makes me veryhappy.You know, I love being from California.We got some of the best of the best.But what I wish we had more of is old schoolItalian deli's like this with they're scratchmaking their own desserts.They've got a deli case full of everything.We're talking about prepared meals.We're talking fresh pasta, homemade sausage.I mean, you name it, they got it.So the next time you find yourself inRobbinsville, New Jersey, you've got to checkout Dolce and Clementes.Right on. Stuffed roast pork is ready.Come get it.Just an awesome place.Who's next?Authentic Italian.There's nothing here that isn't.You got the.Ricotta there for the sauce.More than 100 fresh.Home cooked items every single.Day.Locatelli which are giant specialties.Owner Joe Clemente has learned over alifetime.I started when.I was nine and my family's business that.Was Clemente's Italian market in Brooklyn,not far from the butcher shop that Joe'sfather in law, Frank Dolci, grew up in.Dolci Meats.Dolci Meats started eight years old.And after Joe spent time as a New York Citycop, he and Frank joined forces to open upthis mother of a market deli and restaurant.What did the family think of this idea?First, terrible. Nobody was excited aboutthis.But it's a perfect combo.You get everything from sauces to salads.And homemade Italian breads that are justdelicious.I'll take one. Prosciutto bread, please.Prosciutto bread.My most favorite.Thing that Dolce and Clemente serves.Filled with all different varieties of meat.Stuffed prosciutto, bread.Hit it.First, we're going to put in the prosciutto.So quiet.Next, we'll put the ham in mortadella.Ground up, mortadella.That should have been my middle name.Next, we're going to put the Sopressata in.We're. This recipe comes from my grandfather.Pepperoni. During the holidays, we'll sellbetween 15 and 20,000 of these Christmaswreaths. 15 to what?20,000 of this.Of these. And you break them all here.All here.I put the provolone last so it can grab allthe meat that's left inside there.I dig it. I'm going to put the crushed blackpepper in.I would like a snow cone of that, please.Just for science.It's so good. Don't touch that.We're going to make the dough now. So we'regonna dump the water in the mixing bowl.Yeast.Salt and sugar together.Next is the oil.Type of fire We're working with high gluten.Like a pizza dough.Like a pizza dough flour. Yep.On the.Mixer. How long?About ten, 12 minutes.Then we portion it. Then we let it restovernight.Okay. This is how we've been doing it foryears in my family.Push it down on one side and you flip itover and you make sure you got enough on theother side. And you pick it up.Fold over. Fold it over from the outside.Starting in the forward.You just roll it.That's the official football of Flavortown.I got to see that again.Set some music to it for me.Maybe Italian opera.On Moby Dick.Albumul. Avanco de Pencier.Then we bake it off. What? Temp?350. 38 minutes, not 37.38. Exactly.Too pretty to cut?No, you got to cut one and try it.All right.All right. Stromboli gun while.You take some olive oil. Extra virgin, somemoscatelli.I'm sending this out for Christmas.Just a little parsley to dress it up.So here you go.That, right?It's too pretty to eat.No, it's not.Is ridiculous.But when you cook these Italian meats andyou let all the fat cook into the dough, youjust get all the flavor.The depth of flavor in this is massive.The key, though.Is how you cook the meat on the outside ofthe bread.Gives it that crunch out of.Bounds, especially out of bounds.Thank you. Oh, you want this for sure?Trust me. One more bite just for you.\n"
