The best sandwich in the world, the Venetian one, has landed in New York. It was only four years ago, in 2016, that the entrance to Smorgasburg in Brooklyn, the weekly Street Food market, was made. About ten square meters with gazebos and tables to be opened on weekends to serve the inhabitants of the Big Apple an exquisite gastronomic novelty. The Venetian sandwich, the one that in the lagoon city is commonly found in all places to accompany an aperitif or to consume a short snack.
Two slices of sandwich bread (denser and more elastic than simple loaf bread) stuffed with a rich salty filling that comes in different flavors according to the ingredients that compose it. That first street food experience in Brooklyn in just over a year has become, in addition to the trademark registration, a store in Manhattan, on the Lower East Side. The first exclusive Venetian sandwich shop in the United States of America. Destination of many inhabitants of the area but also of the many tourists who until before the Coronavirus emergency (the hope is that the situation will normalize soon) were in New York.
Tramezzini NYC, Authentic Venetian Sandwiches
A success story for three young people from Veneto, the brothers Filippo and Massimiliano Paccagnella and Davide Pedon. The Paccagnellas come from the province of Venice, Pedon is a Paduan. The first to think about it, in 2015, were also the founders, Filippo and Massimiliano. Filippo, a degree in Architecture right in the lagoon city, thirteen years of profession in New York (where his brother Massimiliano, a restaurant manager, joined him a few years later), lived in the Big Apple with the memory of those delicious sandwiches that "broke ”Their Venetian days. To this couple in 2017 is added the co-founder Davide Pedon, entrepreneur in the bakery sector. Soon we arrive at the opening in Manhattan of Tramezzini NYC, Authentic Venetian Sandwiches, the first and only authentic Venetian sandwich shop in the United States from the East Coast to the West Coast.
Simple and essential products make the sandwich a real delicacy
“New York City is a very difficult city to open a business - explains Filippo Paccagnella - but the first years I spent in Manhattan helped me. Beyond the positive welcome given to our sandwich for its flavor, we understood that it was important to make Americans understand what they actually ate. Our "transparency" has been greatly appreciated. The simplicity of the product and theessentiality of the ingredients. To enter Smorgasburg we had to pass, among other things, a taste test. The four selectors of our jury ate 27…. As if to say that the Venetian sandwich was liked not only because it was a novelty but also because it was really good ".
Preferred by Facebook, Apple, Instagram and other large American companies
NYC sandwiches it is open for retail sale but has depopulated especially in catering services. "Among our loyal customers (whom we hope to find as soon as the Covid emergency is over) we have large companies such as Apple, Facebook, Instagram, Verizon and numerous media marketing agencies. The Lower East Side is a very lively area, we have also come across Al Pacino… ". The secret of such success certainly lies in the novelty of the product but also in the quality of the ingredients. “Bread comes to us weekly since Veneto. Are produced in Italy also mozzarella, buffalo mozzarella, San Daniele raw ham. For other ingredients, such as vegetables, we rely on some farms with organic products from Upstate New York. We offer twelve different types of sandwiches ". Most requested? “The absolute favorite is the one with porchetta and sweet peppers. In second place the sandwich stuffed with mozzarella, raw ham and rocket. The third one with Philadelphia cheese, smoked salmon, avocado and glazed onion. The latter is perhaps the strangest, but very, very welcome ".
To stay a bit in line with American habits, the three Italian entrepreneurs also thought of a sweet sandwich ... "But it is aimed above all at children - says Paccagnella - We invented and had great success the hot baked sandwich. , just to meet the temperatures of New York City which on some days can be very cold ". What are the ingredients of this success? “First of all the novelty of the product in the American market - concludes Filippo Paccagnella - but also the perseverance, passion and dedication we have for our business. We can happen to work up to 74 hours a week. To this we must add the great friendship and the strong bond between us three partners ".
