Sanguiccio Deli Café

If it goes on a bun, it's best at Sanguiccio's Deli Café


A tiny little spot in Little Italy with an Old World feel, Sanguiccio’s even has a cupola over the door. The restaurant is a room of indigo on orange with sprays of dried herbs hanging from the rafters. Chef-owner Genio Ienzi celebrates his Calabrian roots by serving up home-style panini.

Everything is made fresh with zero advance preparation. The imported deli meats are shaved, the cheeses and tomatoes are sliced and the fillings are tossed to order.

It’s half about the food and half about sitting on a barstool and chatting with Ienzi while he performs the ritual of the sandwich on the worn wooden countertops of his open kitchen.

But this is not the place to go for a quick in-and-out bite to eat. Everything starts with a roasted garlic and rosemary bun, specially made at a local bakery using his own recipe to give just the right texture for panini. Piled into a cloth-lined basket, his buns have the structured, crusty texture of unrefined flour and are fruity with olive oil. All the paninis are smeared with a vegetable spread made with sweet peppers and onions.

The star of the tuna panini is chunks of mild, olive oil–packed, imported yellowfin tuna. Ienzi tosses it with olive oil, tomato, black olives, pungent capers and a chiffonade of fresh, delicately peppery basil. A sandwich of mortadella and provolone with lettuce and tomato also stands out. Folded shavings of pistachio-and-pork-fat-marbled meat are peppery with a hint of citrus, and the meat works well with the rosemary in the bread. Butter-coloured, mild provolone adds smooth texture and brings everything together.

A side salad of tomato wedges and briny purplish Niçoise olives sprinkled with bold and earthy dried oregano is served in a little cup that accompanies the paninis. Not to be forgotten are the expertly prepared coffees and espressos. The bean blend is a close recreation of the Italian standard roast. Real deal Italian Nutella — not reliant on artificial flavours and much nuttier than the North-American version — is used in milky lattes.

Read More About:
Culture, News, Ottawa

Keep Reading

The cover of Casanova 20; Davey Davis

Davey Davis’s new novel tenderly contends with the COVID-19 pandemic

“Casanova 20” follows the chasms—and—connections between generations of queer people
Two young men, one with dark hair and one with light hair, smile at each other. The men are shirtless and in dark bedding.

‘Heated Rivalry’ is the steamy hockey romance we deserve

The queer Canadian hockey drama packs heart and heat, setting it apart from other MLM adaptations
A colour photo of Dulce in front of a golden arrow pointing up, next to a black-and-white photo of Eboni La'Belle in front of a black arrow pointing down

‘Canada’s Drag Race’ Season 6, Episode 2 power ranking: Queens overboard!

How do the power rankings ship-shape up after the first elimination?
Four drag performers stand in front of a green screen

‘Canada’s Drag Race’ Season 6, Episode 2 recap: Yo-ho, yo-ho, a drag queen’s life for me

The queens hit the high seas for a cruise line commercial challenge