DLM Food Explorer Viva Italia

On my first trip to Italy some years ago, I was surprised to learn that Tuscans largely ignore balsamic vinegar, and Milanese favor rice over pasta. And right in between Milan and Tuscany you find many recognizable delicacies from lasagna to Prosciutto di Parma to balsamic vinegar in the region of Reggio Emilia. Hazelnuts are a big deal in the north and hot peppers in the south.

You learn that when speaking of Italy’s great food culture, it’s impossible to describe it without putting it in a regional context. Maybe it’s the Italian connection to the land, a long culinary history, or simply local pride. In any case, discovering the regional foods of Italy is both educational and incredibly fun. Over the years, so many of us at DLM have traveled to Italy to discover its food treasures, and we’ve made it a point to bring a number of those back to you.

You see Italy’s influence at DLM in the Italian products themselves, like our Vera Jane’s Extra-Virgin Olive Oil hailing from the hills of Tuscany or our Parmigiano-Reggiano from Modena. Other times, you’ll find its reach in the form of a technique we’ve learned from studying with Italian masters that we then replicate here, such as our DLM Handmade Mozzarella, Naples-Style Pizza, and Tuscan butcher-inspired specialty prepared meats, to name a few. As you can imagine, we could write a book on our passion for Italian food, but for the purpose of giving some focus, we are spotlighting a few regions of Italy that have inspired us the most: Tuscany, Campania, Emilia-Romagna, and Southern Italy, mainly Calabria and Sicily.

We’ll be celebrating Italy all month culminating with our Food Explorer Day taking place May 18. Join us for great fun and good Italian eating on our next stop as Food Explorers…buon appetito!

TUSCANY

FOOD

Vera Jane’s Extra-Virgin Olive Oil (GROCERY), Pane Toscano (BAKERY), Pecorino Toscano (THE DLM CHEESE SHOP), Italian Oven-Ready Meats (MEAT)

WINE

CAPPONE CHIANTI CLASSICO – Count Sebastiano Capponi is a dear friend to DLM, hailing from his lovely Tuscan estate that’s been in his family since 1524! This young-vine Chianti is named for the first ancestor of Sebastiano. It’s 100% Sangiovese, brimming with beautiful fruit and richness.

VILLA CALCINAIA CHIANTI CLASSICO RISERVA – 100% Sangiovese from the best blocks of old vines near Greve in Chianti. It’s a well-structured wine that’s full of rich black fruits, leather, spice, cigar box notes, and supple tannins.

FONTALEONI VERNACCIA DI SAN GIMIGNANO – A wonderfully dry, minerally, and extremely pleasing white wine from the surrounding vineyards of the hilltop town of San Gimignano.

CAMPANIA

FOOD

Naples-Style Pizza (DLM WASHINGTON SQUARE & SPRINGBORO), San Marzano Tomatoes D.O.P. (GROCERY), DLM Handmade Mozzarella (THE DLM CHEESE SHOP)

WINE

COLLI DI LAPIO ROMANO CLELIA FIANO DI AVELLINO – A white wine from the Avellino province and a varietal the Romans called Vitis Apiana, vine beloved of bees. It’s dry, lovely, and has hints of pear and hazelnut, floral tones, and a hint of minerality.

EMILIA-ROMAGNA

FOOD

Prosciutto di Parma (DELI), Mortadella (DELI), DLM Aged Balsamic Vinegar of Modena (GROCERY), Lasagna (GOURMET TAKEAWAY), Parmigiano-Reggiano (THE DLM CHEESE SHOP)

WINE

CASALI ROSA DI ROSA RED SPARKLING WINE – Perfect chilled with a plate of charcuterie enjoyed al fresco with its bright raspberry/blueberry fruit and soft bubbles.

LO DUCA LAMBRUSCO REGGIANO – Lambrusco does not exactly excite most after we’ve suffered so many terrible mass-produced and exported representations of this wine. However, Lo Duca is bright, semi-sweet, and has a naturally carbonated essence. Try it in a cocktail.

SOUTHERN ITALY (CALABRIA + SICILY)

FOOD

Cannoli (BAKERY), DLM Gelato (FROZEN), Scalia Anchovies (GROCERY), Marinated Anchovies (SEAFOOD BAR)

WINE

VILLA POZZI NERO D’AVOLA – The Pozzi family is a fifth-generation winemaking family located on the island of Sicily.

DONNAFUGATA ANTHILIA BIANCO – An amazingly crisp, minerally, and vibrant white wine blend from Sicily that’s perfect for light seafood dishes, salad, or poultry.

 

DLM at 70: A Culture of Good Food & People

People ask what the secret sauce is to DLM. Sure, there’s that touch of gourmet in addition to the everyday infused throughout every department (and no, it wasn’t always that way). There’s the friendly carryout who knows your kid’s name and never hesitates to offer the protection of an umbrella on a rainy day. There’s also the robust network of gourmands from faraway lands and local farmers whose bounty can be found at DLM.

But at the core of everything we do, there’s our history, which we hold near and dear. It’s real and rooted in humble beginnings built on friendship, hard work, and an unwavering sense of community; it’s not perfect, but it’s our history. We are proud of it and it has influenced much of who we are today, 70 years later.

We took a minute to reflect on that history and what has shaped the DLM culture, from cultivating a passion toward exploring good food to growing a family of associates, with many who have been here 25+ years. So take a minute to soak that in with the video below.

And to all of our customers and the community at large, thank you! Please  join us this weekend as we celebrate our 70th Anniversary at our 70th Anniversary Carnival happening 11 a.m. to 4 p.m. Saturday, Aug. 11, followed by our DLM Good Neighbor 5K at 8:30 a.m. Sunday, Aug. 12.

Sip on This: Cold Brew Coffee

You’ve likely heard the trendy terms “cold brew coffee” or “coffee toddy.” The process behind it is different than what most of us think of when we hear “iced coffee.” To brew iced coffee, one would make extra strong hot coffee in a regular coffee maker then pour it over ice, thus both diluting the strong coffee and chilling it simultaneously. The cold brew method is different, and produces a beverage that’s smooth, strong, and delicious—never watered down.

We use a higher coffee to water ratio than we do for a typical brew, one pound of coffee per gallon of filtered water. The word “brew” in this case is deceiving as what really happens is the water and coffee steep at room temperature for eight to 12 hours before the grounds are strained out. The result is a cup of cold brew coffee that’ll give you a pep in your step. We are kicking up this cold brew experience with a twist. We’re tossing in chicory root with the coffee grounds and steeping them together, combining the New Orleans-inspired toddy with Vietnamese coffee-influenced sweetened condensed milk. Ask for The Big Easy.

Now for the best part: You’ve heard of a growler— the amber glass jug that craft beer enthusiasts love. Growlers aren’t just for beer. Purchase a growler or bring one from home and we’ll fill it with any of our iced drinks. Stop by the DLM Coffee Bar and see what the fuss is about. You’re gonna love it!

DLM 1948 Classic Dark Roast Coffee

We are super excited to introduce this brand new coffee to our lineup. We wanted to capture a throwback, wake up kind of roast that has a fantastic aroma and taste. Perfect for your daily cuppa, 1948 is a classic dark roast coffee that’s as bold and memorable as our treasured history, including that first fateful year in 1948 when our doors opened as a fruit stand on the corner of Dorothy Lane.

Roasted in small batches, this coffee is everything a dark roast should be: smooth, full-bodied, and not bitter. It was fitting to give it our anniversary name. We’ve tried it in a traditional drip coffee maker, Aeropress, pour-over, and French press, and no matter the brewing method you choose, you can count on the DLM signature quality shining through to brighten every morning.

Seasonal Drinks

ImmuniTea

Give yourself a boost with this new drink we’ve added to our menu athte DLM Coffee Bar. ImmuniTea boasts antioxidant-rich Rishi Organic Green Mint Tea. We then swirl in DLM 100% Pure Honey, which is great for soothing an irritated throat, and DLM Pure Apple Cider Vinegar, which is known for many health benefits and detoxifying properties. A squeeze of lemon juice adds that extra bit of vitamin C your body craves.