Edgewater's paninis on focaccia
72-hour fermented dough · Italian-imported fillings
Our focaccia is cold-fermented for 72 hours, hand-stretched, and finished with extra virgin olive oil and sea salt. We split it warm and fill it with mortadella IGP, stracciatella, burrata, prosciutto di Parma — and almost always a touch of pistachio.
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Signature paninis
The ones we'd recommend first
72-hour ferment
Slow fermentation produces an open, airy crumb that holds the fillings without breaking.
Italian fillings
Mortadella IGP, burrata, prosciutto di Parma — direct from Italy.
Pistachio touch
Most of our paninis include pistachio in some form — pesto, cream, or simply crushed.
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Available on Uber Eats for pickup or delivery across Edgewater, Midtown and Wynwood.
Un panino al pistacchio
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An honest look at our oven, our chefs, the daily bakes.