Two Brooklyn guys, Enzo Conigliaro and Marcello Bucca, founded this tribute to their Italian-American heritage, making giant sandwiches from quality ingredients. The salumeria's design is modern-industrial, warmed up by braids of garlic and bunches of dried herbs hanging from pipes. Ordering is done at a counter and the staff delivers trays to your table. In addition to meatball parm heroes and pork braciole cooked for eight hours are arancini with molten centers of cheese, and sides of broccoli rabe or lentils with caramelized onions. To drink are Gotham Project wines on tap and Sixpoint Craft Ales.