Fortuna

Ask what it is made with. The menu does not list the ingredients.

Phinney Ridge / Greenwood

Ask what else goes into it besides what the menu lists.

Ask whether the dough contains milk, butter, egg or ghee.

Ask whether the fryer is shared with meat, and if there is egg in the batter.

Named after the highest peak in Abruzzo, where Luca's family is from. Fennel-laced finocchiona, a Tuscan salami, with pecorino romano and artichoke pesto. Two Italian traditions meeting on one bread. Get it if you're a freak for salami

Fortuna's caprese uses stracciatella instead of mozzarella slabs, pesto fortuna instead of loose leaves, and black garlic balsamic that keeps the sweetness in check. The Infatuation said they'd steer anyone in its direction, even if you came in wanting meat

This is the one. Mortadella, stracciatella, arugula, pistachio. The sandwich Luca and his father argued over, perfected in their heads, and never stopped talking about. The Infatuation called it "a simply flawless display of fancy bologna." Pistachios are nonchalantly distributed — some bites have 'em, some don't. That's how it's supposed to be

The one that surprises people. Capicola and truffle gorgonzola with roasted red pepper sauce and marinated onion. A reviewer on opening day put it simply: "The flavors pop a bit more with that one." We agree

There's more happening here than the name lets on. Tuna with red onion, capers, celery, olive oil, and an olive tapenade with garlic confit