Italian hot dog

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Italian hot dog
TypeHot dog
Place of originUnited States
Region or stateNew Jersey
Main ingredientsItalian roll or pizza bread, hot dog, bell peppers, onions, and potatoes

An Italian hot dog is a type of hot dog popular in New Jersey, United States.[1]


There are numerous ways to prepare an Italian hot dog. The basic dish consists of a cooked (usually deep-fried) hot dog placed in an Italian roll or pizza bread, and topped with a combination of fried bell peppers, onions, and potatoes.[2][3][4] The Italian Hot Dog is a New Jersey tradition similar to Philadelphia's cheesesteak or other regional sandwiches.[1]


James "Buff" Racioppi, founder of Jimmy Buff's in Newark, New Jersey, invented the Italian hot dog in 1932.[5]


A person eating an Italian hotdog

In New Jersey, there are many variations on the original Italian hot dog, typically involving replacing the hot dog with another meat such as sausage, cheesesteak, hamburger, or chicken. Sometimes french fries are used in place of the potatoes. Commonly, the dogs are dressed with spicy mustard and ketchup. One popular variant in Belleville uses two long hot dogs, french fries, fried peppers and onions, topped with tomato sauce and placed in a 12-inch-wide (300 mm) pizza bread roll. The roll, spelled "apizza" and pronounced "abeetz", is cut along the side into a pocket.

A&W Hot Dogs and More used to sell an Italian dog which consisted of a Polish sausage in a hot dog bun, topped with tomato sauce, mozzarella cheese, and Parmigiano-Reggiano cheese.

See also[edit]


  1. ^ a b Robert Sietsema (2013-09-24). "Dog Ziggity: New Jersey's Own Hot Dogs". New York Times.
  2. ^ Mercuri, Becky (2007). The Great American Hot Dog Book: Recipes and Side Dishes from Across America. Layton, Utah: Gibbs Smith. pp. 30–31. ISBN 978-1-4236-0022-0.
  3. ^ Hank Shaw (2011-06-20). "New Jersey Italian Hot Dog". Simply Recipes.
  4. ^ "Italian Style Hot Dogs". Food Network.
  5. ^ Stern, Jane and Michael (2009). 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them. New York: Houghton Mifflin Harcourt. p. 96. ISBN 978-0-547-05907-5.