- The San Diego U-T
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Dining
Move over bacon, it's the PLT
Wednesday, August 25, 2010 at 11:16 a.m.
Eduardo Contreras
The PLT at Savory Deli is whispering to you, "Don't ever go back to bacon."
About Savory Deli’s wildly popular PLT sandwich: The Pancetta, Lettuce, Tomato is the $5.85 invention of Gabriela LaLicata, a cook of Sicilian heritage who decided to forego bacon for sautéed, curly pancetta pieces -- glistening mind you, glistening. When I got into the PLT’s toasted, white-bread jaws it whispered that I was done with the BLT forever…unless it was a Monday, which is when the Savory Deli & Market is closed.
About Savory Deli: This 1,000-sq. ft. shop belongs to Michael Colvin and Julius Patam, who years ago confined their “Eat, Pray, Love” adventures to Europe. They’ve been doing Euro-deli specialties in University Heights since Dec. 2009. For brunch there’re Spanish egg scrambles and French crepes, and on Saturdays try the chicken-and-chorizo paella or the paella with mahi mahi, mussels, shrimp and calamari.
Savory also sells decadent imported products: colossal cerignola olives; anchovies from the lush part of northern Spain; a $230 bottle of aged balsamic vinegar with the Leonardi 1871 label. I say go for the sandwiches, the top-selling of which is the (surprise!) PLT.
Pancetta vs. bacon: The "Food Lover's Companion" breaks down the two hog meats this way: Bacon comes from the side of a pig and has been cured and smoked. Pancetta aka "Italian bacon" is hog's belly that's salt- or spice-cured, but not traditionally smoked. Hence the latter pig slice's extra pungent power.
Photo by Eduardo Contreras
Inside Savory Deli & Market, who imports an array of goods from France, Italy and Spain.
Savory Deli & Market, 4661 Park Blvd., University Heights; (619) 683-3772 or savorydelimarket.com; closed Mondays.
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