The muffuletta sandwich is traditionally made with mortadella, ham, salami, provolone, mozzarella, and olive salad on a soft, sesame seed bread. Based on its Italian ingredients, it may come as a surprise that the muffuletta was first created in the French Quarter of New Orleans.
The French Quarter’s Central Grocery, which has been open since 1906, is the birthplace of the muffaletta. Around that time, a majority of the clientele were local Sicilian immigrants who visited during lunchtime and fumbled with large plates of meat, cheese, olives, and bread. Central Grocery‘s owner, Salvatore Lupo, also a Sicilian immigrant, came up with the idea to combine it all into a sandwich. It has since become a New Orleans staple.
Ask for a muffuletta in Italy, and all you will get is a loaf of sesame seed bread. The sandwich takes its name from the Sicilian bread it’s made with.
Yes. In fact, the traditional recipe does not even include Parmigiano Reggiano.
Eggplant parmigiana, or eggplant parmesan as we know it here in America, is a bit different from its traditional preparation which hails from southern Italy. So why isn’t it called eggplant Siciliana or eggplant Calabrese? Well, the original name was eggplant parmiciana, not parmigiana. Parmiciana is a word of Sicilian dialect that means strips of wood used to make window shutters. In the original preparation, sliced eggplant is layered on top of each other in the same fashion.
So, how does the original preparation differ? In addition to not including Parmigiano Reggiano, there are no bread crumbs, as is often seen in modern interpretations. Only soft cheeses are used, like mozzarella or tuma, a tangy ewes-milk cheese from Sicily.