The WORLD’s MOST FAMOUS Sandwich (No Line!)
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- เผยแพร่เมื่อ 5 มิ.ย. 2024
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The IL Paradiso by All’Antico Vinaio Is objectively and currently one of the most famous sandwiches in the world and to eat one, you must suffer a line which I don’t like. So we’re making it at home.
RECIPE:
The World’s Most Famous Sandwich (IL Paradiso, All’Antico Vinaio)
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a true italian doesn't wait in line for an hour and a half for a sandwich he waits in his kitchen for 3 days
LOL
@@marcobiagioli3905 this says a lot about the hospitality of the florentines😕
🤣🤣🤣
@@st4nyc@st4nyc it's not that I like the Florentines, I live in Prato, 10 km from Florence, which we call "the artistic suburb", while for them we are the "rags", but in this case I understand them.
And he eats a bologna sandwich while he's waiting.
No need to wait in line 1 and 1/2 hour just spend 2 days making it yourself instead!
*3 days lol
exactly what I was thinking
The viewer might not have a shop near them. Videos like this are treasures.
Some of us enjoy the process of making it more than buying it but I hear you. 😊
I’m just gonna make a regular focaccia, still gotta wait 1 1/2 hrs but good enough for me! 😆
note: the pistaciho cream has mascarpone in it as well (I worked there last year)
Yeah, the consistency looked different.
So, mascarpone and olive oil? Or just mascarpone?
@@p.s.shnabel3409 according to this video all the ingredients are just olive oil 😁
That's why la paradiso is so sweet?
C'è qualcosa di dolce dentro quel panino e non riesco a capire cosa sia!
the bread is missing an ingredient as well
Which one?
Tommaso Mazzanti gave the recipe for the pistachio creme in an interview. 120g unsalted pistachios, 150g mascarpone, juice of 1/2 lemon, 2 T olive oil, 6 basil leaves, salt and pepper. Drop the pistachios into boiling water for 5 minutes. Peel off the membranes and place nuts in a blender along with basil, olive oil, lemon juice. Blend. Transfer to a mixer. Mix in the mascarpone cheese. Add salt and pepper to taste.
Yours looks really good but it isn't the same thing.
Now I am stuck on whether I should go buy Mascarpone and basil. I have lemon juice and Cream cheese and freeze dried basil if I wanted to come close without spending any more money on it.
@@RecklessTheory The way he did it turns out great, but if you want to have the one from the restaurant he gave the recipe and it is amazing. Not dissing his recreation AT ALL. It's great.
@@AverageIowaGuyLiveStreams I did get the mascarpone and did it somewhat close to the original recipe but did feel it wasn't needed. The way made in the video would of been probably more to my personal taste. But I imagine both are still good.
thanks for sharing!
Thank you for this recipe share!
As one myself, I wish more sandwich makers/eaters understood the importance of the meat being "draped" on the bread, and not just stacked
im the same,thought it was just me,i like it very thin pieces so i can drape!lol.
Learned this fact very young, working for multiple deli's.
Every Sandwich is unique to its region/area respectfully around the world, that's what makes food beautiful related to the culture.. some are meant to be hearty and stacked, while others are meant to be light, delicate and more... "carry-friendly" on the go like this sandwich is... That's the beauty in food, it's not all the same ☺️
Personally I prefer it dense like a brick of cheese dense.
@@ShawnC.W-Kingwhile your regards are greatly appreciated, there are very few instances where a sliced meat is better STACKED than draped. Id love to be proven wrong
As an Italian, I have to say, Steve really understands the Italian cuisine. All the small nuances like how you lay the Mortadella on the bread for example. He knows this stuff. You cannot learn that in books.
Save yourself the 1.5 hour wait and make it at home in just 3 days! Honestly, this looks so good, I WILL make it, just with bakery-made facacia.
3 days waiting at home is better than wasting an hour and a half in Florence
@liamtahaney713 literally, you don't spend probably more than an hour and a half in active time making it either lol.
Learn proper time management
It's worth making focaccia. Double the recipe and you'll have enough for sandwiches and snacks all week.
*Making your own food is always best, by far, and for many reasons.* 👍
Made this tonight, I've made focaccia a couple times before sans poolish. It turned out killer this way. I couldn't find that cheese so dissected burrata.. I think this was the best sandwich I've ever eaten.. Thanks dude.
Stracciatella = Fresh mozzarella (pulled apart) + heavy cream. Which is basically exploded burrata, so you are spot on.
14:20 "that pistachio cream is out of control.... I"m about put that on everything" with slighly food drunk eyes! One thing I love about this channel, is the honesty! and man.... I wish i had your hair. LOLOL
So many Italian men have that full head of hair. I'm jealous.
@@BillGreenAZ ...cept the ones who don't.
@@Bhatt_Hole, what part of "so many" don't you understand? It doesn't mean "all of them".
a really good tasting bread is 50 percent of the battle for a darn good sandwich. I like the 3 day ferment!
For sure!
This may be the first sandwich that I've heard of with more oil in the bread than the condiments. 😅
That looks delicious!
IMO #1 problem with Subway's food (haven't been in over a decade but...) is that they have a million bread options but they are all the same somehow. Anytime I think of the quality of bread that goes into a sandwich from a restaurant I think of all the times I went to subway as a youngin, trying different things, and somehow always ending up with the exact same experience every time.
Steve, you have just reminded me why I fell in love with your videos and delivery. Top notch my guy, keep up the good work!
Went to florence and tried antico, and then a few other places. The best was Girone Ghiotti. They toast the whole sandwich in the oven after. Elevated the whole experience
I was in Florence in February. If you get your sandwich at 3 in the afternoon, there is no wait time.
How is the weather there in February?
You must be fun at parties lol
@@ArmandoJF33we had a very sunny couple of weeks in Feb, around 20° Celsius
@@JohnHausser I don't think you know what that means.
@@JohnHausserWhat the fuck does this even mean? He gave advice on buying a sandwich FFS. People call me a negative person, but why do y'all just always hate for no reason.
Creators are still letting *Better Help* be sponsors? They were caught using intimate personal information to sell to a variety of entities like pharmaceutical companies. They were fined and forced to refund millions of dollars.
Mostly false.
@@eadweard. Not according to the reports and settlement
@@jaykrappenshitz4992 In which report specifically did you learn this?
@@eadweard. I'm not your secretary. It only takes minutes to look it up. The settlement was to the tune of $7.8 mil
@@eadweard. Not only is it true its only the tip of the iceberg of problems w BH
As an Italian from Rome, I have to admit that you learned how to master Italian food, regardless of where the Italian county recipe comes from. Bravo!
Just want to say I love the channel, thanks for all the inspiration!
Yeah that looks like an awesome combo, especially the pistachio pesto, profoundly easy to make too…🎉. I’d buy the focaccia, although I have made it before too, cheers🎉
Dude, FINALLY. Been waiting for this. I love All'Antico...been to the one in Florence many times, and now they've opened 4 or 5 in Manhattan so I'm never far from one. The quality is identical in both (though the one in Italy is like 9 euro a sandwich and in Manhattan it's 15-20.) Can't wait to try this!
Also funny enough it's worth noting that I don't know a single Florentine who eats there....it's totally for tourists.
The locals usually avoid most of the tourist traps in most cities, unless they have vistors.
Because there's dozens of other paninerie that are just as good
@@avonlave Oh absolutely.
@@kelgbrown007 Oh absolutely.
@@Matein13 or you go to the little secret spot with no line :)
I want to really thank you for meticulously breaking down how to do this bread. After watching all those All'antico Vinaio sandwich videos go viral I tried to make the schiacciata. It was uneventful to say the least. I’ll give this one a go. It looks great.
I lost my mind and made my Poolish on Tuesday, then followed all your instructions. I wanted to serve this on Saturday - fresh. I punched it down every day out of the fridge. So, I let it proof for four days in the fridge. I finally baked it on Saturday. Perfect! Rich air pockets.
The spit curls are quality. Don’t hate on them.
Pitch the hat. Love those curls
@@debbieduger5094 Do you like hair in your food?
sweat wicks 😂
@@JohnSmith-gq9gnyou've eaten far more hair than you know. No hairnets or hats are required for 1/2" or shorter of hair. No arm nets required. So yeah, you're constantly eating hair any time you go out to eat. Not even going to get into permissable percentages of feces, dead insects, etc. Allowed in food.
@@jordanbabcock9349 Simmer down jr. It was a joke. But since you want to get into specs, his hair is over 3 inches long and hanging down in the front. That is all.
You rock..thanks for this! Absolutely killin! We really dig your channel, man. Thanks for the inspiration!
Wow thank you so much for this video! Been watching you for a long time.
The hair at 1:45 giving 90s romcom
*LOL, what like Adam Sandler in The Wedding Singer?....I was thinking Prince.*
*Ya should've kept the cap on; imagine going to all that trouble making this sandwich, to just to disappoint the consumer when they take a bite, and proceed to pull out a long black hair out from their mouth.*
@@tropocal2343 You're too loud, please use your inside voice.
@@yadig.*That is my "Inside Voice", your should hear me yell.*
I made sourdough focaccia but thinner(less bready) . The sandwich with crisp crust and lower carb was great. In Los Angeles the All 'Antico doesn't have as much meat and it's pretty expensive for what you get. (+tax tip). It's worth it to make the effort. Great video!
Made this this weekend, amazing!
Just wanted to say I love your show your food is off the chain and thank you for sharing 🔥
I submit the hamburger, the grilled cheese, the croque madam, the bahn mi, the po' boy are all more famous sandwiches :-)
Probably true. I've had every sandwich on your list, more than I can count. Throw a Rueben on there and it's complete. That said, I feel like I've been missing out, because I've never had THIS sandwich. That will change soon
Cubano
Don’t forget the hotdog
@@emosam07that's a great one
Have you ever tried a muffuletta? It belongs on your list Bradley
Man...my goodness...you made it looks so good.
Love your channel!! My favorite. Thank you!
Never heard of this but looks amazing, specially the pistachio sauce,
I'll try just that at first.
Thanks man, cheers!
Great Video! Love the commentary and I only knew straciatella as an ice cream flavor. Knowing what is really is is crazy to me. The bread looks fantastic. The sandwich looks delicious, I gotta try that. The Pistachio cream looked like a mustard type of sauce at first. Really appreciate the effort here. top notch
Actually there are 3 Italian foods called Stracciatella. A cheese from Puglia made with mozzarella and cream (as in the video we watched). Of course the Gelato ice cream that you mention (delicious). But there is also an old Roman soup (zuppa) dish made with eggs, cheese, stock, lemon and I'm sure other variations that also bears the same name. Give it a try if you get a chance as it is quite good. The Greeks and others make similar soups and sauces. Kinda like a Chinese egg drop soup but just done up a bit more.
Thanks algorithm! Another banger!
Man, I cannot BELIEVE I watched this whole video! lol Well done!! Beautiful sandwich, and always happy to hear the gospel of "Feed yourself!"
I just made this. It was absolutely delicious. The schiacciata recipe was bomb. I added olive-oil-and-sea-salt-massaged arugula. I also added a little ricotta to my pistachio cream. Dang, this was fantastic. 10/10. Next time I will add lemon zest and basil to the pistachio cream and I think that will take it to 11/10. Thank you SO MUCH for the inspiration and for the AMAZING schiacciata.
I’ve been obsessed with this place ever since I went to Florence. Thank you for this amazing video.
It's a turistic place, trust me there are many places much better in Florence.
@@ganjacomo2005It should be a crime to say this and not mention a single place after. Don't leave us hanging, bro.
I honestly don't think it's just a tourist place. The products are fresh and good quality, the price is fair and a lot of italians (me included) eat there.
So this is how Italians do bologna on white bread. America's got a lot to learn. Very interesting. Liked.
Bologna ?
It’s called Mortadella!!!
And as for most Italian food that you have there… is absolutely not comparable!!!
Sadly the Mortadella you can get in the US is hardly worth the name, but it’s not baloney.
The mortadella at Italian delis in San Francisco is first rate. I'm guessing the same is true in NYC & Chicago.@@elizamccroskey1708
LOL; NO $#!T.
*Italians are "Famous" for making everything "Special".*
*I do love the Italian remakes of antique Western Firearms, ie; Cimarron, Uberti, because they're better than original, and cheaper than modern ones, unlike their Benelli shotguns, which cost 10x what they're worth.*
An excellent choice thank you!
Stephen you bring value and integrity to cooking. I remember when you brought rustic amatriciana to us . Several ways to cook a fantastic turkey. you taught so many people how to make a delicious every day sauce and a Sunday sauce. I hope to have enough time to try the bread that is in this presentation. Thank you for all your hard work and all of your contributions, it really means something to a lot of people
The next time you get to Florence, get a schiacciata from Forno Ghibellina (ask for the croccante version). Also buy some cantucci there. Then walk back to Mercato Centrale and ask the nice people at Marco Salumi e Formaggi what they would put in it. Everything they have is wonderful.
Thank you Steve! I can now enjoy this at home here in Florida.
Thank you Tony - That sandwich looked so outstanding.
I am starting my poolidge this morning, have the mortadella, pistachios ready, and the burrata .
I can't wait!
this must be the world's most famous sandwich I have never heard of
My dude looks like he hasn’t slept in weeks
The Bourdain look 🫣
Too much stretching and folding…😄
Are you okay?
That's so rude
Bros been tryna make this sandwich fr fr
"You had me at Mortadella!" LOL Another fantastic video, Steve, looks delicious!
You are genius and an artist. Great video!
I make this but without a Poolish which is a preferment. I use my sourdough starter which I have, mix the night before, into the fridge, bake next morning as I do with SD breads.
1:36 Stephen looks like Johnny Depp in Crybaby
totally
yes😂
Elvis is back in the kitchen. 😂❤ I hope you have a sense of humor. Love your videos. Thank you for sharing buddy.
Awesome video!!!
Thanks for sharing.
I can't get Mortadella where I live. But it's a favorite of mine. When I'd visit my Mom in Cleveland, I'd always stop and pick up a pound for her at the grocery where they have it. Then I'd have it for breakfast each of the two mornings I'd be there, and before I left to drive back home, I'd make a nice sammie to take with me and eat on the way home (8 hour drive). YUM!
Amazing as Always
Oh boy, I‘ve been waiting for this .. 🔥
OMW! What a process!
Woowee, way to make us all hungry, lol. This is top notch stuff! Keep up the great content.
The bread alone is worth eating all by itself in some nice dipping oil
100% yes!
Absolutely making this weekend.
That pistachio stuff looks awesome! The whole combo of ingredients looks super good
Love your recipes❤
1:36 giving young Marlon Brando, giving 90s rockabilly
Just had this exact sandwich for the first time last weekend and boy did it not disappoint. Somehow Stephen is always on point with the timing.
Thanks Steve. Mortadella is my favorite. Only with the Pistachios of course. That crema looks divine.
This would take me 2 years to complete. ok. I'll start tomorrow.
That looks so good!!!
Best cooking channel there is!
I have looked everywhere for this Pistachio Cream recipe. ❤🎉THANK YOU ❤🎉THANK TOU❤🎉THANK YOU❤🎉
Love your show and your recipes 😊
@suerivera421: the real one is in the comments.
Every time I went by the store on DeNeri St in Tuscany the lines were insane, so I never bothered. There is somekind of a college there with all of these students clogging up the joint. This I can easily make at home. Thanks for the recipe!
I'm a sandwich fiend, so I'm always happy to see a new one to try!
Dude, as an Italian myself, I am admired by the outcome 👏 generally we love to hate the foreigners faking out some Italian recipe, but this one.. I can feel the looove 😊
I dunno if anyone else in Europe is watching this and thinking it'd be less effort and cost just to go to Italy for this 🤣 (thanks ryanair)
Love your content 😊😊😊❤❤
Labor of Love and that Looks Amazing!! 😍😍
You are a genious!! Great cook too!! One of the best out there, And I"m not another kidding around here.
Awesome job, and you're a natural, by the way. Brava...
There is a similar bread in Greece called "Lagana" that is being done only due a specific day called "clean Monday". Awesome recipe
Cooking helps me unwind and relax. Washing pots, pans, dishes, etc., afterward, enrages me.
Lmao! No doubt. What a pain in the ass 😃
Making this 🇮🇹 delicacy with top quality prosciutto would be ☢️🔥
Love your teachings ❤❤❤❤❤
Can’t wait to make this, just need to go buy a half gallon of extra virgin olive oil first.
Man, I really enjoy your videos in general.
But I have to say that your burrata to stracciatella hack really blew my mind.
Thanks for that!
Please don't boost betterhelp.
Why? They are good
Delicious sandwich and I too make it at home. So worth it!
i went to Firenze last year and ive been trying to copy a different sandwich from the same place in my kitchen since then lol i can't believe they went huge now, very happy for them.
It basically takes as long as small DIY home improvement project but it really looks like it'd be worth it. Gonna make this as soon as I can clear my schedule.
Outstanding
I love you and how you cook it’s so therapy’s it makes me want to quit my job and cook for people
Well don't just talk about it, be about it.
You found Emiliano's! That was my recommendation a few months ago! Very cool. That place is great!
Damn that looks so flipping good mate. I think I might try this next weekend when the boys visit.
I dont know how that happened, but straciatella stands for sweet thickened cream with pieces of chocolate, usually in form of ice cream in my country.
I get not waiting in that line (pick up order ahead, at least here in LA, beats the line) but two days to make the focaccia is a much longer wait…love you and love this video.
Worlds most famous sandwich that probably nobody outside of NYC has heard of lol. Can think of a lot more world famous sandwiches than this.
I never could figure how a bakery stays in business seeing how easy and time friendly it is to make bread like this.
Hey man, thank you so much for this! I'm going to make this on Saturday! I have a question: can I use 00 flour instead of bread flour for the first step (poolish)? Thanks in advance and I LOVE YOUR CHANNEL!!! ❤
This is the best show on television.
That looks delicious. I would venture to say that the world’s most famous sandwich is the Cuban sandwich.
Just try making focaccia every few weeks. Make changes. I like sourdough, diastatic malt (1%-helps Browning), 5% rye flour, 10% while wheat, high hydration 80%, try ancient grain 5% einkorn or spelt.... Maldon salt on top
@ 9:03 that's some next level cinematography there! Respect!
my man, today you got me.
Magnifico 🤌🏽
Looks fantastic Chef Salute and bless imma give it a go but imma need an alternative meat i dont eat pork or beef