It's all in the roll

Back in September, Second Helpings noted the sad passing of Lou Amalifitano.

Lou was the guy behind the fabulous rolls used for Capriotti subs - and other subs made at Grotto's, Seasons Pizzas and other area sub shops. (That's a photo of Lou taken by News Journal photographer Fred Comegys.)

That guy really knew his bread. He understood the science and chemistry of flour, water and yeast. He knew the difference between crispy and crusty.

Lou knew that a sub roll has to have a certain amount of softness in the interior to absorb the added oil, but also that the exterior must be crusty enough so that the sandwich doesn't become mushy.

Understanding the alchemy of good bread is extremely important to a sub.

The roll is literally the backbone of the sandwich.

Change the roll recipe and you have a completely different taste.

Not good. Not good at all.

Well the famed Amalifitano roll has been changed and the fall-out has begun.

Read Eric Ruth's story today.

Are you worried about the taste of Cap's subs? Can you tell a difference? Let me know.

- Patricia Talorico