If YOU Haven't Been to Sampino's You Should Be Ashamed, I Was

I think this quaint place has been lost on the people of Sacramento. I've heard about Sampino's for years from many well known down-towners, but always thought I'd eventually go, no rush. Plus I really like the sandwiches from Corti Brothers, and the Bread Store for flavor and Bonn Air for drunken abundance; I had NO idea what I was missing out on. When Suntino Soldano, famous foodie and vintage scooter connoisseur at midtown's BarberShop, said "YOU'VE never been to Sampino's?" I started thinking this error needed to be rectified. I mean I was going to get a bad reputation. Haha, too late. So I made the minimal effort of going over to Sampino's for lunch. The Following picture was the bounty we acquired.

First let's talk sandwiches:

Sampinini:
Mortadella, Coppa, Salami, Cappacolla, & Provolone and Cheddar Cheeses. Served hot with Italian Dressing & Garlic Aioli on a Ciabatta roll.

Le Rustique:
Prosciutto de Parma, Le Rustique French Brie, Caramelized Onions, Olive oil, Balsamic Vinaigrette, and Garlic Aioli.

OK so besides for them being exceptionally good, let's talk about why; Wet. I love wet sandwiches. I hate dry sandwiches, that are all about bread and a piece of meat. The Italians got this right with just the addition of olive oil on bread when it came to making a great sandwich. Sampino's takes Italy one better and adds not only oil, but balsamic, garlic aioli, and it makes for the wettest sandwich that isn't dripping all over you, because the chosen bread is specific. Ciabatta, a rustic and spongy bread that absorbs liquid. That's the start of greatness. When added to expertly cured meats, and paired creatively with smart cheese/ vegetable choices, I see why I should have been ashamed to not have eaten hear before. I had been missing out on an expertly made sandwich from what I found out was a local meat master!

Michael Sampino, opened Sampino's at 1607 F St. in Sacramento, opened the front of the building as Sampino's Towne Foods, a full-service deli. Sampino is being assisted in his newest venture by his father, Bill, a longtime veteran of the deli departments at Corti Brothers and David Berkley Fine Wines & Specialty Foods.
Sampinos stocks their deli cases with housemade items that would be right at home at Corti Brothers or David Berkley - Italian sausages, salmon rolls, lasagna. This is all in addition to their sandwiches, and prepared food case. They are currently getting their certified Black Angus cuts from Reed Gourmet meats, one of my fav meat sourcing locations, so this is a new grocery stop for me too!

Back to the food:
Yukon Gold potato salad - this one was exceptional, made with dill, that housemade garlic aioli, and red onion - I know that for most people potato salad is mundane, and something to be enjoyed at a picnic, but this was really great potato salad. I call out great foods as I taste them. I'm sure it's because of the garlic aioli.

and finally the cannoli. It is a true shame that well made Italian desserts are harder and harder to come by. I love a rum/ espresso drenched tiramsu, and a creamy ricotta cannoli is harder to find, much less with candied orange peels. Find me the pistachio and chocolate combination and I'm set. Well they really do carry a fine selection of Italian desserts. These desserts are plated right next to the coppa in the cured meat case, I think it's because this is where their happiest.



I love the uncontrived retro feel of the place, when butchers were still a profession, and coke came in green bottles. This place has a lot to offer, and with bustling noise and a menu assembled for a weekly pre-fix dinner that has been started, I can only imagine what they will concoct. This place is definitely worth the seeking out, I'll be the diva in the big black sunglasses making her way through the sandwich menu over the next month!

Sampino's Towne Foods, 1607 F St. (at 16th), is open 10 a.m.-6:30 p.m. Monday through Friday.