Agostino and Antonio (Tony) Fiasche built it on more than a century of combined craft, and they didn't stop at sandwiches: the pair also run Nduja Artisans Salumeria, the source of the spreadable, spicy Calabrian 'nduja that shows up throughout the case. Chicago Tribune covered the December 1 opening by zeroing in on the locally made artisan Italian cured meats and the in-house pates, terrines, and sausages -- not imported product dressed up as house-made.
Food writer Michael Nagrant titled his review "A Meat Tempest in West Town" and singled out the fresh muffuletta; Chicago Reader's Mike Sula and ABC7's Steve Dolinsky both separately made the point that the sandwiches are only part of what's worth coming in for. The B. Franklin remains the order people travel for, and the minestrone is the reason they come back once the weather turns.
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