He asked around and found D’elia’s in Norwich, CT, which is near New London in the southeast part of CT. This was circa 1967, dad and mom are now gone, but the family tradition survives. Most recently a niece, nephew, and grandniece came up to Maine, where I now live, and stopped at D’elia’s and got cold salami grinders and put them in an ice chest. Yum. These are the same type that I grew up on. On trips south to visit family in southern NJ, I have done the same thing. Bought grinders at D’elia’s. They are what I would call a hole-in-the-wall store front, where they bake their own bread. That is what makes a great grinder. They have lots of different meats to choose from, but the basic cold grinder includes the meat, finely shredded lettuce, thinly sliced tomato and provolone, s&p, and is sprinkled with oil. A wonderful place!
I drove to Norwich today expressly for the purpose of visiting D’elia’s. It was raining, and the Hartford marathon made getting onto Route 2 a little difficult, but I was determined!
Here’s their menu:
Note their motto in the lower right – I know everyone here would agree!
I knew it might be a while before I managed to get back here, so I ordered two grinders, a small Italian combo and a small meatball-and-sausage combo.
As JB-ME mentioned, they bake their own bread, and you can tell.
This was an excellent grinder, with maybe the best tomato sauce I’ve had at a grinder shop so far – better even than my previous best, Maple’s.
As you can see, they didn’t toast it, nor did they ask – but whereas with Franklin this hurt the sandwich’s structural integrity due to the overwhelming amount of filling, D’elia’s held up just fine.
I requested both mayo and oil on my Italian, since that’s how I usually do them.
A modest amount of meat, certainly not in the “giant” grinder category. Honestly, it was underwhelming – but you can see on the menu that they also have capicola, pepperoni, and cooked salami. I think the next time I come, I’ll add some of that to my Italian.