"The Muffuletta... It's more than just a sandwich."
At the turn of the century, an Italian bakery created a round, hardcrusted
bread that was baked in brick ovens and sold by street peddlers pushing
their carts among produce stands crowding the open market in New
Orleans' French Quarter. The vendors' shouts of "Muffulette! Caldo!
Caldo!" which means "Muffuletta! hot! hot!." and the bread's
distinctive aroma signaled its arrival.
before the bread cooled, it was sold to people eager to layer meats and
cheeses on the fresh hot loaves. In the absence of traditional
delicatessen dressings, a marinated olive salad was spread over
the sandwich. The "Muffuletta" was born and, like so many other New
Orleans creations, it became a regional favorite.
the street vendors have disappeared. But, like the open market, the
spicy, robust Muffuletta continues as a New Orleans tradition. At Di
Martino's restaurant we use the same Muffuletta recipe our ancestors
Peter DiMartino, the
founder of DiMartino's restaurant, grew up in a family tradition that
began among the vendors in New Orleans' open market. His grandfather
sold meat, his mother sold produce and his father sold fish. From them,
he learned quality food and friendly service. In November, 1947, his
family opened a small supermarket, and Peter helped in all aspects of
the business. In 1966, he left for college and went on to work for a
major corporation. But he never lost his entrepreneurial spirit or his
love for good food.
In 1975, Peter decided to open DiMartino's a five-table restaurant in an out-of-the-way location. His menu featured hearty, appetizing meals of Muffulettas and Poor Boy sandwiches. From the day he opened the door DiMartino's was a success. DiMartino's Famous New Orleans Muffulettas restaurant has been a favorite in New Orleans since 1975, but its history is rooted in generations of quality food and service. Today DiMartino's operates three fast casual, and one full service, restaurants in the greater New Orleans area.