Best Mass-Produced Hot Giardiniera

While most of them are very close for me, I'm wondering what you all go with when picking up a jar for the fridge from Jewel, Dominick's, etc.

Off the top of my head Scala's, Marconi, Dell'Allpe, Pagliacchi, Il Primo, and Tuscany are what I see most often as options in local stores. If I had to pick one, I'd say that the most recent entry into the marketplace, Tuscany's (Phil Stefani) version, is my all-around favorite.

As far as heat, none of these blow my doors off. I think Il Primo makes an "extra hot" but it is disappointingly tame. The hottest giard I've ever had was Bari Foods' "super hot", which has some wicked burn but the peppers/oil are disappointingly tasteless and they don't put any other veggies in it.

I might as well turn this into a generalized Giard thread and ask for recs on small batch (Italian delis / small groceries around Chicagoland) versions too. I'd love to hear about some unique variations that I can either order online or pick up in person when close to an establishment.

I'm generally satisfied with the Dell'Alpe product, plus, they make a fine-diced version, smaller than pickle relish, that is great for sandwiches not in french rolls.

Yeah, it could be hotter, it could also have more olives (although you can solve it yourself, so long as you don't mind it not being hotter)

Rivera makes fine versions in hot and mild . I usually have both on hand.

I picked up some Pagliaci brand stuff at Serrelli's and I really like it.

JoelF, I do like that finely-diced stuff, too. I've seen that size in a few "brands," iirc.

=R=

Serrelli's Food Mart
6454 W North Ave
Chicago, IL 60707
(773) 745-3888

I've had the Bari options, thought they were not bad, but the chunks were too big for my taste. Then I bought a mega-sized jar of Alpino brand from Costco, and it's actually pretty darned good, if not better than Bari's. Not a super-fine dice, but small enough not to fall off the sandwich TOO much. Nice combination of ingredients, with a nice heat to it. Now on my second jar.

When I was much younger, the standard bearer of Giardiniera was Rex foods (for me at least). The original Rex went out of business years ago, but there is a new Rex Foods (since 1993), which David Hammond recently posted about, that may or may not have anything to do with the original (Their website mentions the original business, but is unclear if there is actually a connection). Anyhow, the newer incarnation of Rex Foods also makes a pretty good Giardiniera (mild, hot and extra hot), as well as Mufaletta and Olive salads and pickled garlic.

http://www.rexitalianfoods.com/jars.aspx

I'm personally addicted to a line of products from "That Pickle Guy" available at Whole Foods and Sam's Wine. Nary a sandwich makes its way into my gullet without the stuff. Try the spicy olive muffalleta.

Caputo's brand is very good. Their diced version is my favorite.

PreFlopRaise13 wrote:Caputo's brand is very good. Their diced version is my favorite.

I agree about Caputos, although I've never had the diced version.

Right now I'm working on a 32oz 'mayo jar size' of Pagliacci. Not bad at all and not mushy. That's crucial.

I'd like to know who supplies Subway restaurants. That's usually pretty good peppers.

Don't remember the name of the brand but the stuff I get at Fontano's subs is very good.

If you have about twenty minutes over the course of two days, then I would highly suggest you make your own. I have done so for the past 3 years from serranos and habaneros that I grow in my garden, and other peppers that I get from my csa grower. I will put mine up against anything you can get around this city for both heat and flavor. If you'd care to make your own, and generally always have your favorite giardiniera on hand, The trib put out a recipe in the Oct 10th food section:
http://www.chicagotribune.com/features/ ... 1253.story

If you have a food processor, I swear this will only take you about 20 minutes. My basic recipe is very similar, except:

No bell peppers.
I will use a mix of hot peppers (jalapeno, serrano, habanero, pequin)
VERY LITTLE CELERY (If any at all - simply depends if I have any in the fridge if I make it.)
I typically use much less carrot than most as well
I use pre-jarred chopped garlic, and PLENTY of it.
I also use a good amt of dried basil.
Trib recipe says to wait at least 48 hrs. I wait 14 days. There is a VERY noticeable difference in the flavor profile and heat level.

seebee,

Great work, I never caught that article with the recipe in the Trib last week. I'll give this a shot ASAP and let everyone know how it turns out...although you've already verified that it turns out better than store bought...

A friend's uncle makes his own once in a while, which is the only homemade version I've ever tried. I can confirm that it is noticably better than even the best store bought versions, which leads me to believe that the prepwork is well worth the effort.

TonySpilotro wrote:seebee,

...the prepwork is well worth the effort.

If you have a food processor, you are 20 minutes away from the best giardiniera you've had in a long time. I've been giving jars to friends this year, and all have been asking for the recipe (as if there really is one,) and wondering if they can have more.
Oh, and one more thing. It's not just better than store bought. It's WAY better. not even in the same league. Store bought is generally cooked. It would be like the difference between that horrendous "salsa" in jars (cooked) on your grocer's shelf vs making salsa at home (fresh.) Not even in the same league.

To quote an early LTHforum post by Gwiv

I've never been to Tenuta's in Kenosha, but it's high on my list of places to visit. I believe Tenuta's is take away only.

While I have not been to Tenuta's Italian deli in Kenosha I have had their Hot Giardiniera, which is available at Woodman's in Kenosha. The Hot Giardiniera was recommended by none other than Joe H author of one of my favorite chowhound posts, "Unquestionably The Absolute Best In America."

Enjoy,
Gary

Tenuta's
3203 52nd Street
Kenosha, WI 53144
262-657-9001
http://www.tenutasdeli.com

Woodman's Food Market Inc
7145 120th Ave
Kenosha, WI 53142
262-857-3801

P.S. Gary has since been to Tenuta's.

Regards,

I've grown very fond of Tenuta's, but my go-to giardiniera is still the one made by Joseph's Foods on Irving Park.

Scala's gets my vote.

Pagliaci and Primo are too hot!!

Tenuta's puts-out an excellent product. Bari offers the worst I've ever tasted (too much oil, too "mushy", etc.). I'll buy Scala, because I like it, too. My favorite, though, is the product served by Subway Sandwich (500 W. Madison St.) - the best I've ever tasted (and I still haven't asked them who produces what they serve). Anything containing jalepeño peppers . . . I'll spit-out, or flush it down the toilet.

Quick, disjointed giardinera musings:

I find both Bari's and Riviera's to be hit and miss. Although I love the cut of peppers in Bari's (long, thin strips that stay on sandwiches and go very well with pasta), it seems like every other batch goes funky. Do people typically enjoy and eat when the sandwiches and take-home jars at Bari have that weird fermented taste (or have any idea what I'm talking about?)

Freddy's in Cicero uses too many chunky un-broken-down vegetables for my taste. However, their muffaletta mix, which is slightly softer and uses good olives, is good once drained.

On the commercial shelves, I do like That Pickle Guy's and Pagliacci's quite a bit. I find the latter in particular cooks down beautifully in a ragu or my sacrilicious spicy version of amatriciana.

Does anyone know who makes the giardinera at Johnnie's Beef? That's one of my favorites to have presented to me, but it might just stand out because of the quality product surrounding it.

I'm no giardinera expert, but I've really enjoyed the ones I got from Graziano's.
Crunchy (even after months; I still have a half bottle left), hot, hot serranos and flavorful oil. Victoria brand hot giardinera in oil.

J.P. Graziano Grocery Co., Inc.
901-905 Randolph Street
Chicago, Illinois 60607
312-666-4587
312-666-4604

Santander wrote:Although I love the cut of peppers in Bari's (long, thin strips that stay on sandwiches and go very well with pasta), it seems like every other batch goes funky. Do people typically enjoy and eat when the sandwiches and take-home jars at Bari have that weird fermented taste (or have any idea what I'm talking about?)

Good lord no! I just had to relieve my fridge of a funked up jar from "will remain nameless" establishment in my hood. This stuff did evil evil things to me. And no it wasn't the inherently evil effects that "super hot" can typically induce.

Santander wrote:Although I love the cut of peppers in Bari's (long, thin strips that stay on sandwiches and go very well with pasta), it seems like every other batch goes funky. Do people typically enjoy and eat when the sandwiches and take-home jars at Bari have that weird fermented taste (or have any idea what I'm talking about?)

Agreed on the fermented taste of Bari's, especially the hot version. Sometimes it takes on a almost kimchee like taste. After trying most of the commercial stuff around I find that I gravitate back to Scalla's hot mix , or if I'm in the neighborhood I'll get a jar from Nottoli and son on Belmont Av. A lot like Scalla's with a nice oregano hit.

I love Bari in general, but one of the reasons I don't take home jars of Bari giardiniera is that the ingredient list includes garlic, but does not list an acid, which is key to staving off butulism in anything that sits in oil and garlic. I don't know if that's an omission on the ingredient list or not, but I don't bother taking a chance. (For the "record," I have never been sick from anything from Bari, including their giardiniera, and I don't know of anyone who has.)

aschie30 wrote:I love Bari in general, but one of the reasons I don't take home jars of Bari giardiniera is that the ingredient list includes garlic, but does not list an acid, which is key to staving off butulism in anything that sits in oil and garlic.

Maybe I'm way off here but I'm under the impression that garlic isn't a particular botulism risk. Rather, garlic is the most common raw food to be used for infusing oil and got the bad rap due to public popularity. The peppers and any other veggies in the giard is just as likely to be a botulism source.

Anyone know the story?

BrendanR wrote:

aschie30 wrote:I love Bari in general, but one of the reasons I don't take home jars of Bari giardiniera is that the ingredient list includes garlic, but does not list an acid, which is key to staving off butulism in anything that sits in oil and garlic.

Maybe I'm way off here but I'm under the impression that garlic isn't a particular botulism risk. Rather, garlic is the most common raw food to be used for infusing oil and got the bad rap due to public popularity. The peppers and any other veggies in the giard is just as likely to be a botulism source.

Anyone know the story?

According to this FDA press release, garlic is the root of the problem (no pun intended), although my understanding is that it's the dirt in an anaerobic atmosphere that oil provides and the lack of an antimicrobial like acid. So, yeah, it's my understanding that the problem is less about garlic in particular (although that's of specific concern because it grew submerged in dirt) and more that the atmosphere is anaerobic and lacks acid.

BrendanR wrote:Maybe I'm way off here but I'm under the impression that garlic isn't a particular botulism risk. Rather, garlic is the most common raw food to be used for infusing oil and got the bad rap due to public popularity. The peppers and any other veggies in the giard is just as likely to be a botulism source.

Anyone know the story?

What you say is true. Anything that is grown in, on or near the ground is a potential perp. That would include most giardiniera ingredients.

It's easy to get heat from the serranos in any of the giardineras.

So, why I like Scala's is because it offers the most cauliflower, carrot, celery, and olives than do some of the other brands.

If they all have the basic "heat", go for the one that offers more variety in texture, taste, and look. I love the carrot and cauliflower in giardinera.

Regarding some of the beef stands, they appear to be using homemade giardinera. Mr. Beef on Orleans and Johnnies in Elmwood seem to use a basic giardinera with alot of celery and not much else. Those two versions are far less "hot" than the bottled hot versions. Some of the bottled versions are so hot, that you really can't put too much on the beef, and that's no good.

That's my 2 cents. Cheers!

YoYoPedro wrote:

BrendanR wrote:Maybe I'm way off here but I'm under the impression that garlic isn't a particular botulism risk. Rather, garlic is the most common raw food to be used for infusing oil and got the bad rap due to public popularity. The peppers and any other veggies in the giard is just as likely to be a botulism source.

Anyone know the story?

What you say is true. Anything that is grown in, on or near the ground is a potential perp. That would include most giardiniera ingredients.

What about the Italians and their bottling of veggies "sott'olio"??? How do they get away with storing food in oil then?

I was told (by the Isola brand owner when he had a store on Grand Ave. where Coalfire pizza now is) that if you want to do garlic infused oil, you have to boil the chopped garlic in vinegar first. I have no idea what the truth is on this subject, and thus have never risked anything.

RiverWester wrote:

YoYoPedro wrote:

BrendanR wrote:Maybe I'm way off here but I'm under the impression that garlic isn't a particular botulism risk. Rather, garlic is the most common raw food to be used for infusing oil and got the bad rap due to public popularity. The peppers and any other veggies in the giard is just as likely to be a botulism source.

Anyone know the story?

What you say is true. Anything that is grown in, on or near the ground is a potential perp. That would include most giardiniera ingredients.

What about the Italians and their bottling of veggies "sott'olio"??? How do they get away with storing food in oil then?

I was told (by the Isola brand owner when he had a store on Grand Ave. where Coalfire pizza now is) that if you want to do garlic infused oil, you have to boil the chopped garlic in vinegar first. I have no idea what the truth is on this subject, and thus have never risked anything.

http://www.colostate.edu/Orgs/safefood/ ... n4s08.html

http://extension.oregonstate.edu/news/s ... den&cmd=pf

http://www.foodscience.csiro.au/oilvine.htm

Note that for the Italian "sott'olio" method, the veggies are first cooked in an acidic mixture.

http://www.italianmade.com/recipes/recipe105.cfm

To my taste and heat level, I like the Bari but I too don't like the texture. I feel it's on the edge of being "spoiled". I like the Nottoli's and doll mine up with a few Habaneros .. I toss a few in a hand chopper (zilis?) give it a fine chop and mix into the Giardiniera.. It will kick up the heat level..
I have found that it's easier to make myself now, because of the volumn we go thru

I have to say it's fun to try the different styles . Seems each one has a uneake taste and texture.. I'm always on the hunt for a new Giardiniera to try..
Some good ones at the beef joints, as far as Johnnies don't know if it's home made or not.. I'll have to go try it again this week

To revisit this old thread, I saw the following taste test online (it's from November 2013) and thought I'd post. FYI: Many Whole Foods locations now sell the 1st place Bunyons for $5.99, and I can confirm that it's very good:

Taste Test: The Best Hot Giardiniera