DiNic's in the Reading Terminal Market. But when the increasing wholesale cost of veal reached a level that required a too-pricey price on the sandwich, owner Tom Nicolosi switched out pork for veal.
In an application like scaloppine, the taste difference between pork and veal is minimal, especially when served with plenty of peppers and onions. But the very fact that the menu board read "pork" instead of "veal" caused sales to plummet. Eventually, the stall removed scaloppine in any form from the menu.
But this week for one day only, Thursday, DiNic's will bring back veal scaloppine with real veal, though cut from the shoulder not the leg to keep the price point within bounds, according to Joe Nicolosi, who took over the stall a few years back from his now mostly-retired dad.
At the same time, Joe has dropped his experiment of preparing cracklings as an occasional adornment to his sandwiches. Simply a case of not worth the extra effort from the business point of view, though the handful of customers who looked forwarded to the cracklings are no doubt disappointed.
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