ZeroZero is not a generic "Italian sandwich store." The whole concept leans on one type of bread: sourdough schiacciata, made fresh every day. You can taste the difference right away: lighter and airier than you expect, with enough structure to support rich toppings without collapsing. That bread here is not packaging, but the product around which everything is built.
The menu is small, but cleverly constructed
Instead of 20 variations, you see a handful of sandwiches that follow the same logic every day: good base, one clear protagonist and then texture added. Think combinations with mortadella and pistachio, spicy salami with nduja, San Daniele ham, porchetta or vitello tonnato-like flavors. Vegetarian options are also among them, often with tomato, stracciatella or grilled vegetables as the backing. You sense that the menu is made for quick selection and still feel like you're getting something "real."
Behind the scenes: dough, pace and consistency
ZeroZero is co-run by Dimitri Bouscasse, and the focus on process clearly comes from there: quality is not just "good ingredients," but above all repeatability. They themselves have also expressed that they have honed their way of working to reduce waiting times and keep output tight. That sounds technical, but as a visitor you just notice it as pace: you stand for less time, you get the same result.
This is a sandwich business you don't win with marketing, but with dough, timing and filling.
More than sandwiches: the pantry is part of the idea
In addition to sandwiches, ZeroZero also sells Italian pantry products. Not as a gimmick, but as an extension: you eat something, you see the same ingredients in bottles, jars and basics for home. As a result, it feels like a modern deli with a quick lunch line, rather than just a take-away.
Why it works in multiple locations
With spots in De Pijp, the Center and the Zuidas, the concept remains the same: one loaf of bread, small menu, strong combinations and a pantry that moves along. This makes ZeroZero especially useful if you want a "sure-fire" lunch that doesn't taste generic.