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A sandwich shop in Milan built around one very specific idea: pork from Sienese and Chianina pigs, raised outdoors in Tuscany, smoked over fruit wood, slow-cooked for twelve hours, then finished on oak. The bread comes from ancient Verna wheat, and you pick your sauce from a short list of house-made options. The queue tends to answer any remaining questions you might have.
One honor, in evidence:
The record strongest first
- 50 Top Italy #4 · The Best Sandwiches
One number, weighted & current 72
How we score
Nearby in the record closest first
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