This restaurant has an underground chamber full of delicious salumi.
Soppressata, chorizo, ‘nduja and tons more. You’ll find every delicious version of pork you can imagine at Panino in Over-the-Rhine. What you might not know is that many of the cold cuts piled high on your sandwich were aged in house, down a couple flights of stairs inside an underground chilled chamber by the owner himself, Nino Loreto.
When we heard about this mystical meat cave, we had to see it for ourselves. Nino was kind enough to give us a glimpse into the process, his works and what makes a really good cold cut.
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