Martello

Dishes mentioned

• Pastrami Sandwich
• Prime Pastrami

  This is the Prime Pastrami, the more marbled version. They changed the bread and the marinade since last time, which is why the pastrami looks a bit grayer instead of pink. The bread is very good, stays crunchy and holds together, and the amount of pastrami is incredible. The succulence is embarrassing — it's just so juicy. The marinade is incredible. And the bone marrow mayonnaise, they don't use oil for any of their preparations, just the fat from the meat itself. It's wonderful, I could cry it's so good. I've had pastrami in New York at that famous Katz's Delicatessen, and it's good but nothing outstanding — this is way better. Pastrami Queen, I beg you, come and try it.

• Pulled di Magalica

  This is the pulled Mangalica. I've never had it before. The Mangalica is a Hungarian breed, almost extinct, with 60% fat. They live outdoors, free-range, and are fed only cereals. Instead of normal barbecue sauce, they use Carolina Gold, which is a mustard-based barbecue sauce. There's a special coleslaw that gives a crunchiness to the vegetables. The contrast of sweet and sour is very important thanks to this little sauce here. It looks wonderful, the color is beautiful. The bread is crunchy on the outside, the vegetables inside are crunchy, and the pulled pork is so juicy. It's delicious, wonderful. I didn't try this last time, but it's amazing.

• Beef Ribs

  These are the beef ribs, the star of the show. I've never tasted them before. They're from the Placido Massella farm in the province of Verona. Look at that caramelization, what a spectacle. It's Black Angus raised in Italy. Every meat here has a different taste, but it's an explosion of flavor. Obviously these are very fatty meats, that's why I always say come and share things with someone. The cooking speaks for itself. Very savory. I like that they put the giardiniera here, which cuts the grease a bit — just like the pickles in the pastrami. The potatoes are the most flavorful you can taste in your life, because they have that aftertaste of meat and fat since they don't use oil. Inside they're very soft, outside not extremely crunchy, but satisfying, aromatic. The bone marrow mayonnaise is very salty, very strong, super savory — you only need a little dip. It's powerful.

• Patate

Dishes mentioned

• Salsiccia Carolina

  I heard the crack. Beautiful. Crack on the outside, that's how it should be. It explodes inside. The sausage stays moist inside, which usually doesn't happen when people grill sausages and prick them, letting all the fat out. This is cooked almost perfectly.

• Pancia di Maiale

  Look at that, how soft it is. Spectacular. It cuts like the Rio Mare commercials from the 90s, with a breadstick. Top. Of a succulence, of a softness... no, this is something that makes me cry. We're at masterful levels.

• Pastrami Sandwich

  This pastrami sandwich is a home run. It's puffy, puffy puffy. Beautiful bread, beautiful pickles sliced thin and inside the sandwich, not on the side. The pastrami shines with the fat from the mayo and its own cooking. It's shiny, it's lucent. I've eaten pastrami at Katz's Delicatessen, at the best pastrami places in New York, and this is 10 spans above. It's perfect. The bread is good, heated, artisanal, doesn't taste of alcohol, holds up well. Everything is homemade, the meat quality is excellent, the cooking technique is enviable by any BBQ master. The price is incredible, I would pay much more for this. I challenge anyone, take the train, the plane, the car, come here, eat this, and tell me if I'm not right that this is probably the best thing you've eaten in all your travels.