I had to visit one more time before leaving New York. I went to do some cheese shopping to bring a little gift home to James butI happened to walk in just as the day's porchetta was coming out. I couldn't resist. Though DiPalo's wasn't making sandwiches that day the DiPalo daughter at the counter quickly grabbed a fresh baked rosetta roll and piled the still warm meat on top.
"That's the perfect roll for porchetta," her uncle (or father) looked on approvingly and said.
""It's crusty and hollow." He explained.
He was right. That simple sandwich, no condiments or cheese or veggies, was the best lunch I had in all of New York.
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