All’Antico Vinaio, the Florence sandwich shop which is known for having queues that wrap around the block, has officially opened in Sydney.
Founder and CEO Tommaso Mazzanti has brought the family business to Australia, along with signatures from the original location like their schiacciata, a traditional Tuscan flatbread baked with olive oil and salt and topped with premium Italian ingredients.
Since opening in 1991, the business has launched more than 60 venues across Italy, France, North America, the Middle East, and now Australia.
The Pitt St iteration near Circular Quay has 15 schiacciata to choose from, including originals from the first shop beneath Palazzo Vecchio that opened more than three decades ago.
The Paradiso, with mortadella, stracciatella, pistachio pesto, and chopped pistachio is the highest-selling sandwich, with more than 250,000 sold in Europe and the UK this year alone.
The menu also features the Australian-only Sydney special, with Papandrea’s award-winning wagyu bresaola, parmesan, and rocket.
But Mazzanti says the signature Favolosa, with Tuscan sbriciolona salami, pecorino cream, artichoke cream, and spicy eggplant, is his favourite.
“It reminds me of growing up in Florence and enjoying my first sandwich with my parents at our home,” says Mazzanti.
“It’s an iconic Florentine salami but it was so little-known before we started using it, that even people in Tuscany hadn’t heard of it.”
He says opening a store in Sydney is an exciting milestone.
“At All’Antico Vinaio our goal has always been simple: To share a piece of authentic Italian tradition with as many people as possible,” he says.
“Sydney is an extraordinary city with a vibrant food culture, and we are proud to bring our schiacciata here.
“We’re so pleased to welcome Australians into our store to share the flavours, energy, and hospitality that has made All’Antico Vinaio famous around the world.”
Mazzanti has partnered with Chef and MasterChef host Andy Allen, and Jonny Stewart, and Ali Mattar from Fladgate Hospitality Group to open the Australian iteration.
Allen says as soon as he tried the schiacciata while on holiday in Florence a few years ago, he wanted to be a part of its expansion into the Southern Hemisphere.
“The sandwiches are so simple and familiar, but it’s the ingredients and attention to detail that has made the brand such a success. The quality is off the charts,” says Allen.
A number of All’Antico Vinaio Sydney ingredients are imported directly from Italy, including its flour, the 16-month aged prosciutto di parma, buffalo mozzarella, parmesan, and pecorino.
The schiacciata is baked fresh onsite each day, all of the creams and pesto are made in-house, and fresh ingredients are sourced from local suppliers.
All’Antico Vinaio at 50 Pitt St and is open from 10am to 8pm, seven days a week. Visit here to find out more.
Photography by Vincent Yeung.
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