{"id":67244,"date":"2024-06-21T00:01:20","date_gmt":"2024-06-21T06:01:20","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=67244"},"modified":"2026-04-06T11:14:45","modified_gmt":"2026-04-06T17:14:45","slug":"allantico-vinaio-las-vegas-nevada","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=67244","title":{"rendered":"all’Antico Vinaio – Las Vegas, Nevada"},"content":{"rendered":"
\n
\"\"
all’ Antico Vinaio – From Florence, Italy to Las Vegas, Nevada<\/figcaption><\/figure>\n

Whether a sandwich shop calls its bill of fare a submarine, hoagie, po’ boy, grinder, hero, bomber or just plain “sandwich,” one commonality is that most sandwich shops have an “Italian” sandwich. \u00a0Beyond that, the actual Italian sandwich varies in composition as well as in preparation. \u00a0 Typical ingredients include layers upon layers (especially on the East coast) of paper-thin capicola, salami, pepperoni and ham often drenched in a vinegar, mayo or mustard and \u00a0topped with shredded lettuce, fresh tomatoes, sliced onions, and cherry peppers. \u00a0There is no one standard as to what constitutes an “Italian,” not that most of us would care much.<\/p>\n

Also falling under the purview “Italian sandwich” are panini which are constructed with grilled Italian bread, usually made using a sandwich press. Panini are replete with delicious ingredients such as melty, molten cheese with complementary meats. The perfect panini is crispy on the outside, warm and gooey on the inside, and entirely delicious. \u00a0Most culinary historians agree that the panini originated in Italian sandwich shops called \u201cpaninoteche\u201d sometime during the 1960s. \u00a0From there, Americans quickly picked up on the trend, and paninis became widely available in the States starting from the 1970s.<\/p>\n

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Where Some of the Best Sandwiches in The World are Constructed<\/figcaption><\/figure>\n

You can’t mention Italian sandwiches without lauding the ubiquitous meatball sandwich, which is actually an Italian-American invention. \u00a0Typically consisting of a long Italian-style roll filled with meatballs, red sauce, and mild cheeses such as mozzarella or provolone, they are among my very favorite sandwiches (especially on the East Coast). It is believed that this sandwich was invented under spacious skies at the turn of the 20th century. \u00a0According to Dr. Ed Iannuccilli, a retired gastroenterologist, old Italians used to warn “Never eat a meatball sandwich outside your home<\/em>.” \u00a0 Thank goodness that axiom is no longer true and many restaurants serve excellent to outstanding meatball sandwiches.<\/p>\n

Ask any Chicago transplant what they miss most about the Windy City and almost invariably they’ll tell you how they pine for Italian beef sandwiches. Italian beef sandwiches are THE quintessential Chicago sandwich, piles of thin-shaved roast beef slid au jus into a French roll and topped with giardiniera. \u00a0It\u2019s a magnificent sandwich. \u00a0My Kim prefers onions, bell peppers and cheese to giardiniera and she likes her sandwich \u201cwet\u201d (momentarily immersed in the au jus). \u00a0Either way it’s a tremendous sandwich which is fast becoming available outside the City of Big Shoulders.<\/p>\n

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These Are Some of the Wonderful Ingredients From Which Your Sandwich is Created<\/figcaption><\/figure>\n

There are a number of other Italian or Italian-inspired sandwiches served across the fruited plain. \u00a0Think sausage and peppers sandwiches, burrata-prosciutto sandwiches, Italian sausage grilled cheese, Italian pesto grilled cheese, chicken parmesan sandwiches. \u00a0Think the New Orleans favorite–the muffuletta. \u00a0Frankly the list is limited only to the imagination. \u00a0The “Something About Sandwiches<\/strong><\/a>” blog shares 15 drool-worthy Italian inspired sandwiches. \u00a0Even the blog’s photos are drool-worthy.<\/p>\n

As with any true sandwich savant, I’ve always wanted to savor sandwiches in Italy. \u00a0Yes, strictly a sandwich tour. \u00a0No pizza, no pasta, no antipasto. \u00a0Just sandwiches. \u00a0Like sandwiches at most European nations, sandwiches in Italy are not constructed with every ingredient but the kitchen sink. \u00a0A “Dagwood” sandwich would be an abomination. \u00a0Italians believe a sandwich constructed with just a few ingredients that work well together is preferable to a Dagwood where ingredients fight for your attention. \u00a0The first place I would visit during a strictly sandwich soiree in Italy would be all’Antico Vinaio in Florence.<\/p>\n

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La Summer (Prosciutto toscano, mozzarella, tomato, basil). Just look at that freshly baked Tuscan schiacciata bread.<\/figcaption><\/figure>\n

Until rather recently (2021), all’Antico Vinaio (which translates from Italian to “at the ancient wine merchant’s”) was found exclusively in Florence. \u00a0It quickly become a New York City staple, with five locations boasting of lengthy queues wrapping outside each location to indulge in oversized sandwiches. \u00a0Those sandwiches are built on freshly baked Tuscan schiacciata bread with hand sliced meats, imported cheeses and more premium ingredients including truffles. \u00a0In 2023, the first location outside of New York City launched in Las Vegas, Nevada. all\u2019Antico Vinaio joins a curated group of restaurants at UnCommons, a youth-oriented mixed-use development in southwest Las Vegas. \u00a0There are also two locations in the Los Angeles area.<\/p>\n

The Florentine shop is considered by Forbes “one of the best street food experiences in the world.” \u00a0<\/em>It is also revered by Saveur magazine who declared it \u201chome of the world\u2019s best sandwiches.<\/em>\u201d \u00a0That’s a lot for a satellite location to aspire to. \u00a0There are some sixteen sandwiches on the menu, not counting the day’s special. \u00a0Before ordering your sandwich, take a gander at the deli case where the fresh ingredients from which the sandwich are made will bring lust to your heart. We watched with interest as passers-by strode in and asked what mortadella and pancetta are. \u00a0Others were more savvy about Italian ingredients not usually labeled Oscar Mayer.<\/p>\n

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Truffle Special (Truffle Salame, Artichoke Cream, Stracchino, Arugula)<\/figcaption><\/figure>\n

Perhaps what distinguishes sandwiches at all’Antico Vinaio from all other sandwiches is schiacciata (which means “squished” as in with fingertips). \u00a0Each sandwich is constructed on this magnificent Tuscan bread, a (“cousin of focaccia,” but much better). \u00a0It takes two hands to handle each sandwich which our servers were unable to cut in half for us because they don’t keep cutlery in the restaurant. \u00a0I pried my eyes from the deli counter only when a baker emerged from the back with stacks of schiacciata, each loaf shimmering with olive oil and coarse salt. \u00a0As each loaf is sliced horizontally, clouds of steam waft upwards to the delight of our olfactory senses.<\/p>\n

Each sandwich is generously endowed with a beguiling combination of freshly sliced meats, cheeses, flavored creams and vegetables. \u00a0Sixteen options, many overlapping with ingredients, will challenge anyone to decide which sandwich to order. \u00a0Thankfully, a tiny chalkboard placard on the table lists best-sellers. \u00a0Another placard lists the day’s special. \u00a0That’s how I discovered the Truffle Special<\/strong><\/em> (truffle salame, artichoke cream, Stracchino, arugula). Only the stracchino might be considered “mild.” This is not a sandwich for the faint-hearted or the meek and mild. \u00a0This is a sandwich for those of us who appreciate strong flavors. \u00a0This is the type of sandwich for the type of diner who will follow up his sandwich with a blue-cheese and pear ice cream at the Salt & Straw<\/strong><\/a> just down the block. \u00a0Yep, that how I roll. \u00a0 Not everyone will appreciate the true genius of this sandwich, but those of us who get it will dream about that truffle salami and its accompanying ingredients.<\/p>\n

My Kim isn’t nearly as enamored of strong flavors as is her husband. \u00a0Her sandwich of choice was the La Summer<\/strong><\/em> (Prosciutto toscano, mozzarella, tomato, basil) on a beauty pageant caliber Tuscan schiacciata bread. \u00a0It’s the sandwich for everyone who loves prosciutto. \u00a0It’s constructed with more prosciutto than you might typically see on any other two sandwiches. \u00a0Then there’s the fresh mozzarella made on the premises. \u00a0It’s rich and creamy…almost milky. \u00a0Wonderful as all the ingredients are–and they are a melding of magnificence–that bread is what we’ll remember most. \u00a0Immediately I wondered how a muffaletta might be under such a terrific canvas.<\/p>\n

all’Antico Vinaio lives up to its billing. \u00a0It was the panacea for having endured an energy-sapping 110-degree Las Vegas day. \u00a0Quite simply, if you want one of the world’s best sandwiches, it’s the place to go.<\/p>\n

all’Antico Vinaio<\/strong>
\n8533 Rozita Lee Avenue, Suite 100
\nLas Vegas, Nevada<\/strong>
\n(725) 276-0105
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 21 June 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Truffle Special, La Summer
\nREVIEW #1405<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Whether a sandwich shop calls its bill of fare a submarine, hoagie, po’ boy, grinder, hero, bomber or just plain “sandwich,” one commonality is that most sandwich shops have an “Italian” sandwich. \u00a0Beyond that, the actual Italian sandwich varies in composition as well as in preparation. \u00a0 Typical ingredients include layers upon layers (especially on the East coast) of paper-thin capicola, salami, pepperoni and ham often drenched in a vinegar, mayo or mustard and \u00a0topped with shredded lettuce, fresh tomatoes, sliced onions, and cherry peppers. \u00a0There is no one standard as to what constitutes an “Italian,” not that most of us would care much. Also falling under the purview “Italian sandwich” are panini which are constructed with grilled Italian bread,…<\/p>\n","protected":false},"author":1,"featured_media":67250,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[71,16,5647,30,553],"tags":[4097,4084,4088,1787,4086,4085,4095,4094,4098,4096,4089,4087],"class_list":["post-67244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","category-las-vegas","category-rating-n-r","category-sandwich","category-across-america","tag-artichoke-cream","tag-florence-italy","tag-la-summer","tag-las-vegas","tag-los-angeles","tag-new-york-city","tag-proscuitto-toscano","tag-review-1405","tag-stracchino","tag-truffle-salame","tag-truffle-special","tag-tuscan-schiacciata-bread"],"yoast_head":"\nall'Antico Vinaio - Las Vegas, Nevada - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=67244\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"all'Antico Vinaio - Las Vegas, Nevada - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Whether a sandwich shop calls its bill of fare a submarine, hoagie, po’ boy, grinder, hero, bomber or just plain “sandwich,” one commonality is that most sandwich shops have an “Italian” sandwich. \u00a0Beyond that, the actual Italian sandwich varies in composition as well as in preparation. \u00a0 Typical ingredients include layers upon layers (especially on the East coast) of paper-thin capicola, salami, pepperoni and ham often drenched in a vinegar, mayo or mustard and \u00a0topped with shredded lettuce, fresh tomatoes, sliced onions, and cherry peppers. \u00a0There is no one standard as to what constitutes an “Italian,” not that most of us would care much. 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