All'Antico Vinaio

Overview

Globally renowned Florentine sandwich institution, All'Antico Vinaio, has opened its first location in Australia. With more than 60 stores worldwide across Italy, France, North America, and the Middle East, Aussies are hopeful that the Pitt Street outpost will be the first of many in Australia. 

Founder and CEO Tommaso Mazzanti has partnered with MasterChef Australia judge Andy Allen, and Jonny Stewart and Ali Matter of Fladgate Hospitality Group, to bring his family's iconic schiacciata to Sydney. Schiacciata, a traditional Tuscan flatbread baked with olive oil and salt, provides the foundation for All'Antico Vinaio's iconic sandwiches. 

"At All'Antico Vinaio, our goal has always been simple: To share a piece of authentic Italian tradition with as many people as possible. Sydney is an extraordinary city with a vibrant food culture, and we are proud to bring our schiacciata here. We're so pleased to welcome Australians into our store to share the flavours, energy and hospitality that has made All'Antico Vinaio famous around the world," says Mazzanti. 

Just a stone's throw from Circular Quay, city-workers and those willing to travel for a banger sanga can now get their hands on 15 different schiacciate sandwiches at All'Antico Vinaio. While the schiacciate is baked fresh on-site every day, and all the creams and pesto are made in-house, many of the premium ingredients are imported from Italy, including the 16-month-aged prosciutto di parma. 

The viral and best-selling sandwich (with a whopping 250,000+ already sold in 2026 in just Europe and the UK) is the Paradiso, which comes loaded with mortadella, straciatella, pistachio pesto, and pistachios. There also an exclusive Australian-only option that layers wagyu bresaola with parmesan and rocket. 

Mazzanti's favourite sandwich, the Favlosa, with Tuscan sbriciolona salami, pecorino cream, artichoke cream and spicy eggplant, is another signature menu item. "It reminds me of growing up in Florence and enjoying my first sandwich with my parents at our home. It's an iconic Florentine salami, but it was so little-known before we started using it that even people in Tuscany hadn't heard of it."

Images: Supplied. 

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