LA’s Sandwich Scene Is Having a Hot Focaccia Summer | Eater LA
"At the recently opened Sogno Toscano in Santa Monica, Pietro Brembilla insists that ingredients are king: he sources schiacciata from Bianca Bakery and balances a bread that should be crispy but not overly salted with famously specific fillings — for the bufalina sandwich he uses a single prosciutto aged 30 months at high altitude and tomatoes from Sicily cooked down to a confit on the Amalfi Coast — producing a bite that, in his words, 'when you bite into it, you can’t imagine.'" - Farley Elliott
