Comments on: derryX Dines: Fiorello Importing – Albany, NY

By: mg

mg — Fri, 30 Mar 2012 21:21:07 +0000

By: mg

mg — Fri, 30 Mar 2012 21:20:25 +0000

This is my favorite place for eggplant parm, and meatballs.
My family has been going here for years they started in the other location where the stairs are too steep.
The other Ital deli makes the bread that Lombardos restaurant uses.
Lombardos disappointed us with a chicken dish back in November. Tough chicken, horrid piccatta sauce, not enough bread for four people. When we told them the owner said no one else complained! My family have been going to Lombardos since the 1950′s. Sadly no more!

By: Uncle Laurie

Uncle Laurie — Thu, 09 Feb 2012 16:20:15 +0000

The bread is made there – best Italian bread in Albany.
The rolls are great too, but you have to eat them the same day – no preservatives.

By: Kerosena

Kerosena — Thu, 09 Feb 2012 15:25:39 +0000

Word.

By: Awesomedude

Awesomedude — Wed, 08 Feb 2012 23:43:53 +0000

Fiorello’s is good stuff!

By: C

Tue, 07 Feb 2012 18:36:47 +0000

Now go two doors down and try the other Fiorello’s and compare.

I’ve only had the other Fiorello’s since my born and raised in Albany boyfriend says he can’t patronize the import store and will only get subs from the bakery. I’ve never really asked him why but I should. The bread looks almost the same though, maybe the bakery makes it for the import store too? The turkey is the way to go at the bakery, I think they roast it in house. Last time it was almost shaved it was sliced so thin.

By: derryX

derryX — Tue, 07 Feb 2012 15:44:39 +0000

I know at most delis of this style, and in my own personal experience, it’s always lettuce/tomato/onion/dressing, then meat, then peppers or other toppings. Fiorello’s does this a tad differently.

By: derryX

derryX — Tue, 07 Feb 2012 15:43:16 +0000

When I go to DiBella’s it’s the dagwood all the way. Since I get it warmed, the thicker sliced meats aren’t so bad. I honestly never order the mix there because I’m afraid the (pre-sliced) meat is too thick.

By: Valerae

Valerae — Tue, 07 Feb 2012 15:02:18 +0000

Yay! Lately I’ve been ordering a few meatballs on the side with whatever sub I get because they’re so darn good. That Italian special is SO delicious and their bread is perfect.

I love how welcome I feel there. Many times, other customers are honest to goodness Italians with accents and everything. I’m a very Midwestern Irish/German mutt without a lick of Italian and I NEVER feel like an outsider. There’s a very large, dated picture of a couple of kids on the wall – I’m pretty sure I know which ones they are behind the counter as young adults – they’re the girl and guy who bicker as only siblings can. There are a few faces that have changed over the years, but most have stayed the same and I’m reasonably sure the folks behind the counter are all related. I love it. It’s a cool family, a great vibe and one of my favorite places in all of Albany.

By: -R.

-R. — Tue, 07 Feb 2012 14:35:11 +0000

Looks good. I find myself enjoying DiBella’s as of late; they do make a fairly decent sandwich. So which “Italian Mix” do you prefer? DiBella’s or Fiorello’s?

By: Darth

Darth — Tue, 07 Feb 2012 14:21:47 +0000

By the looks of that hero, I wouldn’t like it. I get very upset when they put the toppings on before the meat. You can obviously tell from how that sandwich is made that the meat was one of the final things they put on it. I’m a firm believer the meat should be first as it is the base of the sandwich. I get with the Italian sub it needs to be a bit different since you want the bread to absorb the oil and vinegar, but that is no excuse for having lettuce first in the preparation.

By: Rita

Rita — Tue, 07 Feb 2012 14:21:01 +0000

LOVE Fiorello’s!