At the Saturday market in Syracuse, Italy, there’s one stall with a consistently long line: Caseificio Borderi, where a charming Sicilian man makes stunning, massive sandwiches to order.
I stood in line for 45 minutes, salivating as I watched him wrap prosciutto around baked ricotta and fresh-pulled mozzarella, squeeze Sicilian oranges over roughly chopped fennel, and occasionally swipe a little anchovy paste or quince jam onto the bread. Every sandwich is different depending on his mood. You can order from the menu, but don’t bother.
My advice: Let him do his thing. It’s worth the wait and then some.
– Katy Severson is a freelance food & travel writer based out of carry-on suitcase.