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Perth Has The Best Conti Rolls In Australia: New York Times

The New York Times has just learned something we’ve known the whole time: the best conti roll is from The Re Store.

They also have an unbelievable range of gins (like more than 100) at their Leedy store, but that’s another story.

Back to the roll. More specifically, the mixed meat roll. The one you don’t mind taking a number and joining the (sometimes seriously long) line for.  

Along with citing the standard “most isolated city in the world” line, the article goes deep on the conti roll’s history in Perth.

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What we didn’t know, was that The Re Store in Northbridge says it was the originator of the roll. Big call, right?

The story goes like this:

“in the 1950s, the working men who frequented the store would buy rolls and stuff them with meats and cheese bought from the deli. And so [owner, John Re] took over sandwich-making duties from his customers.”

The basic mixed meat roll is a crusty white roll filled with mortadella, coppa and salami, and about 400 fly out the door every day.

The reporter makes some comparisons to the deli scene in New York as well as a general shakedown of what else can be found on the Northbridge store’s shelves.

It’s a hard read if you’re trying to cut back on carbs.

But from a city that has some of the best Italian sandwiches in the world, otherwise known as subs, hoagies and heroes, it’s pretty great to know we’re on top of our game.

You can read it here.

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