I share with you today the story of a great pepperoni paradox.
Some names have been changed to protect the innocent… mainly me.
In a quiet little newspaper office in Hammonton, New Jersey, nestled between blueberry farms and legendary Italian bakeries, a culinary faux pas of sorts was committed by a newly established resident in town. It all started when he sauntered into The Hammonton Gazette office on his first day in December and innocently asked where he might grab a pepperoni roll for lunch.
Now to understand the gravity of this situation, one must appreciate the delicate nuances of Italian-American cuisine, especially in a town like Hammonton, where pepperoni bread is not just a snack but a way of life.
But he, bless his heart, had never encountered such delicacy in his neck of the woods. In West Virginia, pepperoni rolls reigned supreme. A humble concoction of bread and spicy cured meats created by Giuseppe “Joseph” Argiro, an Italian immigrant and a mountain state culinary legend, reportedly created it for the coal mining community. That invention quickly became a staple across the tables of many a West Virginia household.
But back in Hammonton, unaware of the local customs, he confidently requested his beloved pepperoni roll, sending shockwaves through the staff. Jaime “tradition keeper” Wuillermin nearly fell out of her chair upon hearing the request. “Pepperoni roll? In Hammonton? You mean pepperoni bread,” she said.
News of his culinary conundrum spread through the office faster than servings of MarySusan’s ham pie. (That meant it spread right quick because MarySusan’s ham pie dish was emptied before she could set it on the counter).
Now he found himself in a whirlwind of confusion. Pepperoni bread… pepperoni roll… what’s the difference? He was soon to be educated.
The following day Jaime arrived with freshly prepared pepperoni bread in hand. The aroma engulfed the office, drawing the staff to the kitchen. He hesitated at first, his loyalty to the West Virginia pepperoni roll warring with his newfound appreciation for Hammonton’s culinary mastery. But one bite is all it took—the flavorful bread, the gooey cheese and of course the spicy pepperoni—it was a symphony of flavors that transcended state borders.
With a tear in his eye, and in a barely audible voice, (because his mouth was full of pepperoni bread), he declared, “I may be from West Virginia, but today I’m a proud citizen of Hammonton.”
Upon this declaration the staff granted him a pepperoni faux pas pardon resulting in a delectable ending. Yes, a looming culinary crisis was averted through the shared love of all things cheesy, spicy and baked. He returned to his duties with a newfound appreciation of culinary diversity in a town that was quickly captivating his heart… and his stomach.
An important life lesson was learned by all. No matter your place of origin or even your culinary habits, in Hammonton a shared meal is often the best way to bridge differences—especially if that meal involves pepperoni.
The timing of this column is by no means coincidental. On Wednesday April 17, The Hammonton Gazette and Brother’s Pizza will hold the annual Pepperoni Bread Contest in memory of Giorgio ScottoDiVetta.
This is a reminder for you to enter your bread into the contest. Categories include Pepperoni bread, Vegetable bread, Sausage/beef bread and other bread. Just look for details on page 23 of this week’s edition.
At The Gazette we are storytellers… your story. We are looking forward to sharing this story with all our community by reprinting the winners and recipes of those who participated in the April 24 edition of The Gazette.
And while I continue to enjoy mamma’s pepperoni roll recipe, I am learning not only a keen appreciation for pepperoni bread, but even more so, a deep appreciation of the people of Hammonton, a community that my wife Tammy and I now call home.
Craig Richards is the Publisher for The Hammonton Gazette.