Guy Fieri Raves the Best Italian Dish in America is From New Jersey

Diners, Drive-Ins and Dives debuted on Food Network in 2007.

Fast-forward 40 seasons, and the series, hosted by Guy Fieri, has become one of the most popular food shows on TV.

Get our free mobile app

Guy takes viewers on a weekly cross-country road trip to discover America’s best local eateries.

These spots aren't giant restaurants; they're small, independently owned diners, drive-ins, and dives that have built a following thanks to their often over-the-top offerings.

It's not just American fare. Fieri tests out many international flavors. We've seen everything from juicy burgers and slow-smoked barbecue to authentic tacos and homemade pastas.

READ MORE: Guy Fieri Declares These New Jersey Pizzerias "Best in America"

It's also fascinating to get a sneak peek at how the food is made. Guy isn't shy about stepping in and helping chefs prepare signature dishes.

The show really took off because of how Fieri interacts with owners and patrons. He reminds us that some of the best meals come from unassuming spots with big flavors. That's what makes them "money," as Guy would say.

Fieri enjoys seeing a community come together and rally behind a local restaurant.

One visit from Triple D can transform a small business overnight.

YOU'LL ALSO LIKE: Iconic NJ Diner Crowned Best of "Diners, Drive-Ins and Dives"

Many spots see massive customer spikes after their episode airs, with fans traveling from all over to try the featured dishes.

It's always exciting to see Fieri pull up in Jersey riding his Rojo Red '68 Camero.

He's featured dozens of New Jersey eateries on Diners, Drive-Ins and Dives and keeps returning.

There's something special about rolling into an old-school New Jersey Italian butcher and deli.

Here, you'll find the best cuts of meat, fresh salads and pasta, and cookies to satisfy that sweet tooth.

Guy Fieri had to pay a visit to Dolce and Clemente's in Robbinsville. Customers rave about all their food, but one dish in particular gets most of the attention.

👇👇KEEP SCROLLING TO SEE INSIDE GUY FIERI'S NEW FLORIA MANSION! 👇👇

Prosciutto bread, or as Fieri called it, "stromboli gone wild."

First, they grind prosciutto, ham, mortadella, soppressata, pepperoni, and provolone.

Next, add crushed black pepper to the meats and prepare the dough from scratch.

Once baked at 350 for exactly 38 minutes, the bread is topped with extra virgin olive oil, Locatelli cheese, and basil.

This is your finished product.

ALSO READ: Guy Fieri's Favorite Restaurant is Just a Short Drive From NJ

Dolce and Clemente's sells a staggering 15,000-20,000 pounds of prosciutto bread during the holidays, a number that floored Guy.

Check out the whole process.