What makes an Italian?

The sandwich, we mean (we know what makes up the people—gluten and a bit of an attitude). Our Italian sub is dialed in to balance texture, acidity, and flavor. It starts on a bread we commissioned from Underground Baking in Hendersonville; our sesame semolina. This loaf is shaped like a baguette, but the semolina flour offers the sturdy texture needed to support this hearty sandwich. On the bread goes a healthy amount of oil and red wine vinegar and a dash of salt and pepper.

Next, we layer four quality meats, all made by Italian families who immigrated to the US. Our traditionally air-dryed prosciutto and soppressatta come from Volpi Meats, a 100 year old company with roots in Milan. Our capocollo cotto (aka capicola or gabagoul) is a tender, marbled, slow-roasted pork shoulder from Citterio, a family-run company founded in 1870. Lastly, our salami is dry-aged in the traditional Tuscan style by Fiorucci foods.

We slice each of these meats in house, of course, and we pair them with sliced sharp provolone. Next come sliced tomatoes, shredded lettuce, and hot peppers. Their spice is the last crucial ingredient in a classic Italian sub.