Italians' relationship with food is an all-consuming romance, to the point that you wonder how they have time to actually run their country (stop wondering -- they don't). Bringing their mad love of sandwiches to Austin, the ex-Booters behind Lucky's Puccias.
Using traditional puccia bread baked before your eyes in a wood-burning oven, Puccia's run out of a trailer abutting the Tiniest Bar in Texas by a husband/wife team who honed their between-the-bread chops in Puglia, and feel so amorously about their 'wiches they actually wrote a song about them: "It'll poo-cha smile on your face, it'll make your mouth want a taste -- lovin' the poo-cha..."
...It's no "Thong Song", but it is totally in your head now.
The 100% organic/hormone-free hand-missiles run from the Lucky (prosciutto crudo, mozz, arugula, tomato, basil oil), to the Contadina (turkey, prov, arugula, tomato, olive tapenade), to the Arrostita with roast beef, mozz, arugula, tomato, and walnut sauce -- but not chin-nuts, because you know what that means. There's also similarly earthy lighter fare, including plates like the Paesana (tuna pate, mixed greens, tomato, shaved red onion), the di Mare (smoked salmon, chive cream cheese, arugula), and the mozz/avocado/cuke/greens/sprouts/tomato Vegetariana, which even if it were less forgiving, would have no beef with Chris Brown.
In addition to the savory, they're also rocking sweeter fare from the nutella-slathered Dulce to traditional PB&Js -- a standby borrowed from America, where instead of making long, sweet love to our food, we usually finish up in a Jiffy.