An updated The Charlottesville 29 of Sandwiches is coming soon, and the Belle team, it seems, is not messing around. Belle already has three of the top fifteen spots on the list of Charlottesville’s best sandwiches – more than anyone else – and is now opening another place with its own menu of sandwiches. Ciaccia opens Wednesday March 26, next door to Belle, featuring Florentine sandwiches and Roman pizza.

The concept is the latest outlet for the passion of brothers John and Scott Shanesy. John’s passion is cooking and Scott’s is baking, and at Belle they forge world-class baked goods, breakfast, sandwiches, and bistro dinners. Inspiration for their newest project came from friend and co-owner Andy McClure, who became so enamored of the culture of walk-up sandwich shops in Italy that last year he took the Shanesys there to experience it with him, with the hopes of bringing it to Charlottesville.

John Shanesy (left) and Scott

And so, Ciaccia was born.

The Shanesys were hooked, especially in Florence, where they fell hard for McClure favorite I Fratellini, and not just because it means “little brothers.” For more than a century, the 1875 shop and wine bar has attracted pilgrimages for rustic sandwiches of curated Tuscan products on crusty bread. At Ciaccia, the Shanesys offer similar ingredient-driven sandwiches, but take theirs even further by baking their own bread.

It doesn’t take great bread to make a great sandwich. But great bread can elevate a sandwich to heights that ordinary bread cannot reach. Ciaccia’s is outstanding. It draws on inspiration not just from Florence but also formative years Scott spent at Sullivan Street Bakery, under the tutelage of Jim Lahey. It was there that Scott fell in love with a style of bread called schiacciata, and what Lahey sometimes called pizza bianca.

As a baker, Scott loved the challenge of perfecting a deceptively simple bread. “The process is fun and challenging. There’s a finesse to it.” Scott said. “Putting the dimples in, and stretching the dough.” And as a food lover, Scott loved the bread’s flavor and texture — crisp on the outside while soft and tender on the inside. Key to that, Scott said, is the cookware. The dough’s ingredients may vary from one street corner to the next in Italy. More salt, less salt. Malt. Wheat. Etc.The one common thread is the blue steel pans in which it is baked. The pans’ non-stick surface allows using very little oil, which preserves the bread’s light texture and prevents it from becoming too chewy.

As in Italy, the sandwiches’ fillings are simple: well-curated meats, cheeses, and toppings.

For the pizza, they looked south to Rome. Also known as pizza al taglio, Roman pizza is traditionally baked in long rectangles and then sliced for a snack or quick meal. Scott uses the same dough as the schiacciata, and adds an assortment of toppings. His personal favorite combines zucchini, pecorino romano, gruyere, dill, and mint. As in Italy, the pizza is sold by the weight — depending on how large a slice you’d like cut off for you.

Ciaccia is open Wednesday through Sunday, 11:30 am – 6:30 pm, at 407 Monticello Avenue.