Italian Deli & Market features subs, freshly prepared meals
Razzio’s Italian Deli & Market staff celebrates the grand opening of the business, located on Route 611 and Sunset Avenue in West Ocean City, on Nov. 2.PHOTOS COURTESY JANE CHEPURKO(Nov. 16, 2012) Chef Michael Belardo is no stranger to the restaurant business. In the past 30 years, he’s worked nearly every job in the industry, from dishwasher to cook.
He started cooking at the age of 15 when his mother, Patricia Adolfo, opened Adolfo’s restaurant at the inlet in Ocean City in 1987. Now, she will offer assistance to her son in the kitchen at Razzio’s Italian Deli and Market, located on Route 611 and Sunset Avenue in West Ocean City.
“I love doing this. This is a passion. It’s a love,” said Belardo, who traveled to Rome for several weeks this year to fine-tune his skills.
That passion and love shines though in the food offered at Razzio’s, which opened Nov. 2. Freshly made pasta dishes, Italian subs, pizza and paninis are just some of the items available.
Eggplant is just one of the freshly made dishes available at Razzio’s Italian Deli & Market, located on Route 611 and Sunset Avenue in West Ocean City.PHOTOS COURTESY JANE CHEPURKOA variety of “unique creations” are offered daily, including baked ziti, lasagna, ravioli, manicotti, spaghetti and meatballs, eggplant prepared several ways, seafood scampi and chicken marsala, among others. Many of the entrees are made with a family recipe marinara sauce, which may also be purchased in jars.
“It’s the staple of the whole business. It’s where everything stems from,” Belardo said. “Red sauce is key to all Italian food.”
An array of Italian specialty subs are on the menu. The most popular is the “True” Italian, which includes salami, prosciutto, prosciuttini, mortadella, capicola, provolone, lettuce, onions, grated cheese and Razzio’s homemade Italian dressing and special spices.
Razzio’s Italian Deli & Market’s marinara sauce, a family recipe, is available to purchase by the jar.PHOTOS COURTESY JANE CHEPURKOSoups, salads, sandwiches and sliced deli meats and cheeses are also offered.
Several homemade desserts will be available daily. Canolis and tiramisu are staples at Razzio’s. Other sweet options include cookies, cheesecake, rum cake, cupcakes and cream puffs.
Pre-made and packaged meals and desserts are stocked in the refrigerator so customers can “grab and go.” Food can be heated upon request.
Razzio’s market features hard-to-find items imported from Italy. An assortment of pastas, sauces, olive and white truffle oils, almond paste, balsamic reduction, and fresh-baked bread, among other items, are available.
“We have a lot of goods you can’t find anywhere else,” said Belardo’s sister, Victoria Simmons, co-owner of the business, which was named after her son, Razzio.
Added Belardo, “We have more product coming in. This is just the beginning.”
Themed gift baskets and party trays are available. Catering is also offered.
Simmons said that although Razzio’s has only been open about two weeks, the response from customers has been positive. Several patrons have even picked up food multiple times.
Razzio’s only offers carry-out at this time, but Simmons said they hope to add seating for customers by the spring. Belardo said they would also like to expand and open other locations and possibly host cooking classes.
Razzio’s Italian Deli & Market is open 11 a.m. to 8 p.m., Monday through Saturday, and 11 a.m. to 6 p.m. on Sundays.