The WORLD’s MOST FAMOUS Sandwich (No Line!)
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Published 2024-03-13
The IL Paradiso by All’Antico Vinaio Is objectively and currently one of the most famous sandwiches in the world and to eat one, you must suffer a line which I don’t like. So we’re making it at home.
RECIPE:
The World’s Most Famous Sandwich (IL Paradiso, All’Antico Vinaio)
www.notanothercookingshow.tv/post/the-worlds-most-…
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All Comments (21)
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a true italian doesn't wait in line for an hour and a half for a sandwich he waits in his kitchen for 3 days
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No need to wait in line 1 and 1/2 hour just spend 2 days making it yourself instead!
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note: the pistaciho cream has mascarpone in it as well (I worked there last year)
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Tommaso Mazzanti gave the recipe for the pistachio creme in an interview. 120g unsalted pistachios, 150g mascarpone, juice of 1/2 lemon, 2 T olive oil, 6 basil leaves, salt and pepper. Drop the pistachios into boiling water for 5 minutes. Peel off the membranes and place nuts in a blender along with basil, olive oil, lemon juice. Blend. Transfer to a mixer. Mix in the mascarpone cheese. Add salt and pepper to taste. Yours looks really good but it isn't the same thing.
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As one myself, I wish more sandwich makers/eaters understood the importance of the meat being "draped" on the bread, and not just stacked
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Save yourself the 1.5 hour wait and make it at home in just 3 days! Honestly, this looks so good, I WILL make it, just with bakery-made facacia.
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Made this tonight, I've made focaccia a couple times before sans poolish. It turned out killer this way. I couldn't find that cheese so dissected burrata.. I think this was the best sandwich I've ever eaten.. Thanks dude.
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14:20 "that pistachio cream is out of control.... I"m about put that on everything" with slighly food drunk eyes! One thing I love about this channel, is the honesty! and man.... I wish i had your hair. LOLOL
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As an Italian, I have to say, Steve really understands the Italian cuisine. All the small nuances like how you lay the Mortadella on the bread for example. He knows this stuff. You cannot learn that in books.
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Steve, you have just reminded me why I fell in love with your videos and delivery. Top notch my guy, keep up the good work!
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I was in Florence in February. If you get your sandwich at 3 in the afternoon, there is no wait time.
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Went to florence and tried antico, and then a few other places. The best was Girone Ghiotti. They toast the whole sandwich in the oven after. Elevated the whole experience
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a really good tasting bread is 50 percent of the battle for a darn good sandwich. I like the 3 day ferment!
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I want to really thank you for meticulously breaking down how to do this bread. After watching all those All'antico Vinaio sandwich videos go viral I tried to make the schiacciata. It was uneventful to say the least. I’ll give this one a go. It looks great.
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I lost my mind and made my Poolish on Tuesday, then followed all your instructions. I wanted to serve this on Saturday - fresh. I punched it down every day out of the fridge. So, I let it proof for four days in the fridge. I finally baked it on Saturday. Perfect! Rich air pockets.
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As an Italian from Rome, I have to admit that you learned how to master Italian food, regardless of where the Italian county recipe comes from. Bravo!
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Just want to say I love the channel, thanks for all the inspiration!
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Creators are still letting Better Help be sponsors? They were caught using intimate personal information to sell to a variety of entities like pharmaceutical companies. They were fined and forced to refund millions of dollars.
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I made sourdough focaccia but thinner(less bready) . The sandwich with crisp crust and lower carb was great. In Los Angeles the All 'Antico doesn't have as much meat and it's pretty expensive for what you get. (+tax tip). It's worth it to make the effort. Great video!
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Man, I cannot BELIEVE I watched this whole video! lol Well done!! Beautiful sandwich, and always happy to hear the gospel of "Feed yourself!"
