Thread: Good Italian deli in southern California?

"Christine Dabney" <[email protected]> ha scritto nel messaggio

> I will be wanting to replenish my supply of good Parmesan cheese while> I
> am there.

Vilco will back me up on this: there is no such thing as bad Parmigiano
Reggiano, but all of that comes from Parma and not from any other country or
state or even any other part of Italy. It comes different ages, but that's
all the variety there is.

If you want to gamble you can buy "parmesan" which can come from anywhere.
I don't. You can buy Grana Padana and that's good too, but I haven't seen
it (nor looked for it) in the US.

"Giusi" <[email protected]> wrote in message news:[email protected]..
|
| "Christine Dabney" <[email protected]> ha scritto nel messaggio
|
| > I will be wanting to replenish my supply of good Parmesan cheese while> I
| > am there.
|
| Vilco will back me up on this: there is no such thing as bad Parmigiano
| Reggiano, but all of that comes from Parma and not from any other country or
| state or even any other part of Italy. It comes different ages, but that's
| all the variety there is.

I don't wish to quibble (well of course I do) but Parmigiano Reggiano comes
from Modena, Parma, Reggio Emilia, Bologna and Mantova. There are distinct
but minor taste differences; Parma tends towards a sharper, saltier taste than
Reggio, which is more mellow, less full flavored. All are superb. Grana
Padano is a very old cheese, made the same way and having a similar taste
but usually a bit milder and it typically is sold at a younger age than Parm.

You might look for a Whole Foods in the Bakersfield area, they bring in a lot
of very good Parm and also Grana Padano:
http://www.wholefoodsmarket.com/stores/all/index.php

pavane

Giusi wrote:

> Vilco will back me up on this: there is no such thing as bad Parmigiano
> Reggiano, but all of that comes from Parma and not from any other country or
> state or even any other part of Italy. It comes different ages, but that's
> all the variety there is.
>
> If you want to gamble you can buy "parmesan" which can come from anywhere.
> I don't. You can buy Grana Padana and that's good too, but I haven't seen
> it (nor looked for it) in the US.
>
I get Grana Padana from the commissary here in Georgia.

"pavane" <[email protected]> ha scritto nel messaggio
>
> "Giusi" <[email protected]> wrote in message
> | Vilco will back me up on this: there is no such thing as bad Parmigiano
> | Reggiano, but all of that comes from Parma and not from any other
> country or> | state or even any other part of Italy. It comes different
> ages, but that's
> | all the variety there is.
>
> I don't wish to quibble (well of course I do) but Parmigiano Reggiano
> comes> from Modena, Parma, Reggio Emilia, Bologna and Mantova. There are
> distinct

All the same area, all the cows eat much the same. I was illustrating
buying real and not a copy, so yes, they make it in more than one town but
it is all the same zone. It's so reliable it's unbelievable. I think Vilco
likes 22 months of aging.

"Giusi" <[email protected]> wrote in message news:[email protected]..
|
| "pavane" <[email protected]> ha scritto nel messaggio
| >
| > "Giusi" <[email protected]> wrote in message
| > | Vilco will back me up on this: there is no such thing as bad Parmigiano
| > | Reggiano, but all of that comes from Parma and not from any other
| > country or> | state or even any other part of Italy. It comes different
| > ages, but that's
| > | all the variety there is.
| >
| > I don't wish to quibble (well of course I do) but Parmigiano Reggiano
| > comes> from Modena, Parma, Reggio Emilia, Bologna and Mantova. There are
| > distinct
|
| All the same area, all the cows eat much the same. I was illustrating
| buying real and not a copy, so yes, they make it in more than one town but
| it is all the same zone. It's so reliable it's unbelievable. I think Vilco
| likes 22 months of aging.

That's about right. Then there is the Vacche Rosse, made from (I believe) a
closed herd of red colored cows. I think we sold it for 1.5 times the price
of the regular parm, and had trouble keeping it in stock, it sold so well.

pavane

"Christine Dabney" <[email protected]> wrote in message
news:[email protected]..
> Heya folks,
>
> As many of you know, I will be in the Bakersfield area for 3 months,
> starting late next week.
>
> I will be wanting to replenish my supply of good Parmesan cheese while
> I am there. I got my current stash at Corti Bros in Sacramento, and
> it is amazingly good. Hence my thinking that an Italian deli might be
> a good place to find some more.
>
> I will more than likely be driving down to the L.A. area pretty soon
> after I get to Bakersfield..like within a day or so. For one thing,
> the Santa Monica farmers market is there, and so is a Penzeys.
>
> Are there any good places in that area that would fit the bill? I
> will check Surfas too, when I go there, as I can't keep myself away
> from that place...
>
> Christine
> http://nightstirrings.blogspot.com



Just go to Costco or Trader Joe's.

Dimitri

I have not bought Parmesan at Corti brothers so I don't
know how much better it is than other Parmesan Reggiano's.
I would think any good cheese shop or upscale grocery
in L.A. would have reasonably good Reggiano.

I usually buy the stuff called "2 year export" or similar
but I don't really know what this means. Specialty
cheeserers will have Reggiano from specific farms. It's
usually better, but not by a huge margin.

Steve

Christine Dabney wrote:
: Heya folks,
:
: As many of you know, I will be in the Bakersfield area for 3 months,
: starting late next week.
:
: I will be wanting to replenish my supply of good Parmesan cheese while
: I am there. I got my current stash at Corti Bros in Sacramento, and
: it is amazingly good. Hence my thinking that an Italian deli might be
: a good place to find some more.
:
: I will more than likely be driving down to the L.A. area pretty soon
: after I get to Bakersfield..like within a day or so. For one thing,
: the Santa Monica farmers market is there, and so is a Penzeys.
:
: Are there any good places in that area that would fit the bill? I
: will check Surfas too, when I go there, as I can't keep myself away
: from that place...
:
: Christine
: http://nightstirrings.blogspot.com

Walk in here, and ask for what you are looking for:

Zingo's Cafe
3201 Buck Owens Blvd
Bakersfield, ca 93308-6321
Phone: (661) 321-0627

It is Bakersfields longest operating Truck Stop Cafe. It is right off State
Highway 99. Good luck.

"Christine Dabney" wrote:

> Heya folks,
>
> As many of you know, I will be in the Bakersfield area for 3 months,
> starting late next week.
-------------------------------
Check these people out.

http://store.claros.com/

Lots of imported stuff.

Pick a location close to you.

Lew

In article <[email protected]>,
Christine Dabney <[email protected]> wrote:

> Heya folks,
>
> As many of you know, I will be in the Bakersfield area for 3 months,
> starting late next week.
>
> I will be wanting to replenish my supply of good Parmesan cheese while
> I am there. I got my current stash at Corti Bros in Sacramento, and
> it is amazingly good. Hence my thinking that an Italian deli might be
> a good place to find some more.
>
> I will more than likely be driving down to the L.A. area pretty soon
> after I get to Bakersfield..like within a day or so. For one thing,
> the Santa Monica farmers market is there, and so is a Penzeys.
>
> Are there any good places in that area that would fit the bill? I
> will check Surfas too, when I go there, as I can't keep myself away
> from that place...
>
> Christine
> http://nightstirrings.blogspot.com

Sorry, but I can't help you unless you get as far south as Orange
County. I'm talking about Claro's Italian Market in Tustin located at
1095 E Main St. It's not a full size market like Corti's but it has all
the essentials. Good luck!

D.M.

On Tue, 8 Jun 2010 20:50:55 +0200, "Giusi" <[email protected]> wrote:

>
>"Christine Dabney" <[email protected]> ha scritto nel messaggio
>
>> I will be wanting to replenish my supply of good Parmesan cheese while> I
>> am there.
>
>Vilco will back me up on this: there is no such thing as bad Parmigiano
>Reggiano,

Vilco? Are you pulling the guinea card AGAIN.

Nonsense. Cheese spoils. Many (actually most) venders haven't a clue
about how to care for cheese. Parmigiano Reggiano is first and
foremost a table cheese, when it's grated it's because it was
permitted to spoil, and when the cheese makers see that they cry. If
Parmigiano Reggiano is fit for grating don't buy it unless it's being
sold for half price, or instead buy something labled Parmesan