Current & past items we love! You can find more on our Instagram.

a hand holds a partially eaten hoagie filled with roasted winter squash, stracciatella cheese, and pistachio pesto
a held cross-section of our meatball parm hoagie, wrapped in blue checkered sandwich wrap. meatball patties, provolone, marinara, and basil, on a freshly baked sesame semolina roll.
Our NLT hoagie sits on a plate, on a sunlit table. Inside the fresh hoagie roll is 'nduja, heirloom tomato, lettuces dressed in tomato vinaigrette, and seaweed mayo.
Our personal pan pizza sits on a plate. Part Detroit style, part Sicilian style, there is a cheese crust around the edge. Small pepperonis are cupped on the top, and a sprinkling of cheese and basil garnishes.
A close-up view of our rabe melt hoagie, wrapped and cut in half. Inside the fresh baked hoagie roll is mixed rabes, onion, and provolone, with Calabrian chili.
a hand holds half of our braciole hoagie. Sliced braciole in a tomato sauce sits inside a hoagie roll. (our braciole is top round stuffed with prosciutto, breadcrumbs, parsley, and pecorino, then braised in tomato)
Chicken parm bianco hoagie on a plate laying on a marble table. The hoagie is filled with pecorino and pepper crusted chicken thighs, and spaghetti cacio e pepe.
Chicken Caesar hoagie cut in half, sitting on a plate. Chicken thighs, greens, Caesar dressing, pickled onions, with pecorino and boquerones.
A hand holds one of our king cake buns face-on. The bun is a soft dough filled with an almond and cheese mixture, then topped with icing and green, purple, and yellow sugar.
Strawberry maritozzo. A Roman-style soft bun, often served with cream, has a special filling of taleggio, speck and fresh strawberry.
Roast beef and gorgonzola kale gratinata hoagie on a background of blue checkered sandwich wrap.