Florence-Style Sandwiches The 'Star' Of Farmingdale's Vico Lunch Menu

FARMINGDALE, NY — Vico, an Italian restaurant in Farmingdale that offers authentic Amalfi Coast fare, has launched its lunch menu.

The Vico Equense-styled eatery is open from noon to 4 p.m. Friday through Sunday in addition to its dinner hours. Fans of Vico's pizza and pasta might be happy to know that both dishes are available for lunch, as well. However, the "star" of the afternoon mealtime options at Vico is the new Florence-style handheld sandwiches, said Chef Eric LeVine.

The sandwiches are made with housemade Focaccia bread that LeVine says is soft, spongy and full of flavor. The handhelds come with different spreads — like pesto, pistachio cream, truffle or garlic aioli — and toppings, including cured meats, fresh cheeses, and more.

“It’s just another element to what we do," LeVine told Patch. "We’re bringing this really cool sandwich to the area that’s not being done. It’s got really cool, unique flavors to it.”

Each sandwich is 7 by 4 inches and runs at $14.

Vico opened during the summer and is at 313 Main Street.

Perry Fortuna, the owner, has family in the Italian coastal town of Vico Equense and visits each year. Perry and his father, Joe, are the experts when it comes to authentic Amalfi Coast dining.

LeVine, who has yet to visit the Amalfi Coast, said the challenge of learning the cuisine has been easy.

"One of the great things is being able to adapt to whatever style of food that we’re doing, whether it’s 317 [Main Street], Vico, The Nutty Irishman," LeVine said. "Whatever it takes to hit the notes. It’s all the R&D. It’s the research on what it is and then playing with it. My sounding boards are my partners Joe and Perry. It’s from their family’s region. A kid from Brooklyn doesn’t know, but I can cook. I can cook anything. It’s just a matter of really creating that authentic experience."

LeVine noted that customers who have visited the Amalfi Coast came to Vico and said the restaurant reminds them of the coastal Italian town.

"That’s the vibe, the food, the cocktails, the service," LeVine said. "It’s that kind of attention to detail that we’re striving for on a daily basis. The cooking aspect of it is different from what we do at the other places. It’s just a matter of changing the moment, the flavor profile and the palate.”

Serving lunch has always been the plan at Vico, according to the chef, who is a champion of The Food Network's "Chopped."

When Vico opened in the summer, lunch crowds were spending their time at the beach or other waterfronts, LeVine said. The restaurant experience is still being crafted, and since the eatery is only a few months old, the team felt it was time to add a lunch option for diners.

Vico tries to remain true to its Italian roots and steers clear of the Italian American style of cuisine that populate Long Island.

“It’s taken a little bit of time to get people to understand what it is, because most people think American Italian, like chicken parmesan," LeVine said. "And there’s nothing wrong with that. It’s just not what we do.”