Food Truck: DiSO’S Italian Sandwich Society
Sighting: 47th and Park
One thing that struck me recently is that it’s hard to find a decent Italian deli in midtown Manhattan. Sure, you’ve got plenty of them in the Bronx, some in Brooklyn, and some in Jersey, but elsewhere you’re relegated to awful options like Subway (who should be arrested for fraud when they put the word “Italian” next to anything).
Enter DiSO’s. At first the truck seems pretty generic–a red truck with a menu with such tiny letters that it’s easy to pass it by. But a sign that said this grabbed my attention:
DiSO’s Italian proudly specializes in serving:
- Imported Italian meats and cheeses
- Fresh daily made Mozzarella and Ricotta
- Daily prepared Italian veggies
- Gourmet Italian spreads and toppings
- Fresh daily baked brick oven Italian and Rosemary Focaccia breads
This sign also caught my attention.
As did the very distinctively Italian crew manning the truck, plus the tip jar that read “F— You, Tip Me”. Despite the gruff outer appearance, they couldn’t have been nicer or more helpful as I placed my order.
I decided to give it a try. The menu can be a bit intimidating, and not because all the sandwiches are named after famous crime figures, but more so because there are about 30 sandwiches to choose from (and multiplied by 4 types of bread, that’s 120 choices to make in the span of a couple seconds!
Once you break down the menu it becomes easier. You can choose sandwiches made from the following meats (the cured meats are all from Italy):
- Prosciutto De Parma
- Capicola (dry cured pork shoulder)
- Salami (dry cured sausage)
- Sopressata (spicy dry cured sausage)
- Italian Meat Combos (some combination of the above)
- Chicken (grilled or breaded)
You can choose your bread as well:
- Rustica Italian (a harder shell)
- Cibatta (softer)
- Rustica Whole Wheat
Plus any of a number of extras.
Or you can do what I did, panic, and ask the guys at the window what the most popular sandwiches are.
Turns out the chicken is the most popular. Specifically, the Jimmie Naps (chicken, mozzarella, plum tomatoes, arugula, parmigano reggiano, pesto herbed ricotta spread), the Big Pauly (Breaded chicken cutlet parmigano, fresho mozzarella, homemade marinara, parmigano reggiano, and fresh basil), and the Fonz (Chicken cutlet, proscuitto, provolone, hot peppers, arugula, parmigano reggiano, ricotta spread, glazed balsamic dressing).
Since I wasn’t in the mood for chicken, I asked what the most popular cold cut sandwich was, and he said the Joey Shakes (Prosciutto, capicola, salami, provolone, hot cherry peppers, arugula, parmigano reggiano, herbed ricotta spread, glazed balsamic dressing).
Here’s what the sandwich looked like.
The taste was phenomenal. If your idea of a cold cut sandwich is Subway or a few slices of Oscar Mayer between white bread, this will blow you away. The meat was perfectly cured and perfectly sliced and the flavors blended together beautifully, from the light, sharp flavor of the provolone to the provolone which had that wonderful chewiness and flavor to the slightly sweet tang of the balsamic vinegar. The bread was also freshly baked. It was like being transported to old Italy.
This is one I will easily go back and try again.
5 of 5 stars.
Price I paid: $11.50
Tricks for fast ordering: First, decide what kind of mood you’re in, cured meat, chicken, or veggie. Use the menu below to decide on a sandwich within each category before you take off.
What to order if you’re a newbie: Jimmie Naps, Big Pauly, or Mickey Scars if you’re in a chicken mood. Joey Shakes if you’re in a cold cut mood.
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