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  • Have been dropping in to Galluccis for almost 40 years. Had my first Galluccis taste from my BGSU roommate who ruled the Murray Hill neighborhood of Cleveland. Hard salami and sharp provolone, prosciutto and capicolla, crusty Italian bread and Parmesan reggiano, all in 1976, way before it was Rachel Ray cool! Been living in central Hoosier-ville since 1981 where biscuits & gravy are one of the the five main food groups. You know beer, tenderloin, corn on the cob, whole catfish and biscuits & gravy... anyway every time I get back I make my way to this Italian institution. As everyone says it ain't cheap but I'll swear by its unequaled selection, quality and taste. As for the counter folks, they're just doing their job. So make up your mind and tell em you want... A 1# hunk of provolone, 3/4's # hard salami sliced thin and grab a half doz hard rolls... for the road home. For a short time my name's Jimmy The K!
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