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<\/p>\nAll\u2019Antico\u00a0Vinaio, the Florence sandwich shop which is known for having queues that wrap around the block, has officially opened in Sydney.\u00a0\u00a0<\/p>\n
Founder and CEO\u00a0Tommaso Mazzanti\u00a0has brought the family business to Australia, along with signatures from the original location like their\u00a0schiacciata, a traditional Tuscan flatbread baked with olive oil and salt and topped with premium Italian ingredients.\u00a0\u00a0<\/p>\n
Since opening in 1991,\u00a0the business has launched more than 60 venues across Italy, France, North America, the Middle East, and now Australia.\u00a0\u00a0<\/p>\n
The Pitt St iteration near\u00a0Circular Quay has 15\u00a0schiacciata\u00a0to choose from, including originals from the first\u00a0shop beneath Palazzo Vecchio that opened more than three decades ago.\u00a0\u00a0<\/p>\n
The\u00a0Paradiso, 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.\u00a0\u00a0<\/p>\n
The menu also features the Australian-only Sydney special, with Papandrea\u2019s\u00a0award-winning wagyu bresaola, parmesan, and rocket.\u00a0<\/p>\n
But Mazzanti says the signature\u00a0Favolosa, with Tuscan sbriciolona salami, pecorino cream, artichoke cream, and spicy\u00a0eggplant, is his\u00a0favourite.\u00a0\u00a0<\/p>\n
\u201cIt reminds me of growing up in Florence and enjoying my first sandwich with my parents at our home,\u201d says Mazzanti.\u00a0\u00a0<\/p>\n
\u201cIt\u2019s an iconic Florentine salami but it was so little-known before we started using it, that even people in Tuscany hadn\u2019t heard of it.\u201d\u00a0\u00a0<\/p>\n
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He says opening a store in Sydney is an exciting milestone.\u00a0<\/p>\n
\u201cAt All\u2019Antico\u00a0Vinaio our goal has always been simple: To share a piece of authentic Italian tradition with as many people as possible,\u201d he says.\u00a0\u00a0
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\u201cSydney is an extraordinary city with a vibrant food culture, and\u00a0we are proud to bring our\u00a0schiacciata\u00a0here.\u00a0\u00a0
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\u201cWe\u2019re so pleased to welcome Australians into our store to share the\u00a0flavours, energy, and hospitality that has made All\u2019Antico Vinaio famous around the world.\u201d\u00a0<\/p>\n
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.\u00a0\u00a0<\/p>\n
Allen says as soon as he tried the\u00a0schiacciata\u00a0while on holiday in Florence a few years ago, he wanted to be a part of its expansion into the Southern Hemisphere.\u00a0\u00a0<\/p>\n
\u201cThe sandwiches are so simple and familiar, but it\u2019s the ingredients and attention to detail that has made the brand such a success. The quality is off the charts,\u201d says Allen. <\/p>\n
A number of\u00a0All\u2019Antico\u00a0Vinaio Sydney ingredients are imported directly from Italy, including its flour, the 16-month aged prosciutto di\u00a0parma, buffalo mozzarella, parmesan, and pecorino.\u00a0<\/p>\n
The\u00a0schiacciata\u00a0is baked fresh onsite each day, all of the creams and pesto are made in-house, and fresh ingredients are sourced from local suppliers.\u00a0<\/p>\n
All\u2019Antico Vinaio at 50 Pitt St and is open from 10am to 8pm, seven days a week. Visit\u00a0here<\/a>\u00a0to find out more.\u00a0\u00a0<\/p>\n Photography by Vincent Yeung. <\/p>\n For exclusive hospitality news every Tuesday and Thursday, subscribe\u00a0here<\/a>\u00a0or follow us on\u00a0LinkedIn<\/a>\u00a0and\u00a0Instagram<\/a>.<\/p>\n