Fortuna is an Italian sandwich shop in Greenwood from Luca Sacchetti and Kirin Chun, who crossed paths years earlier working the same building at El Gaucho Seattle — Luca on the floor, Kirin coming up through the kitchen. Luca's family comes from Teramo in Abruzzo, and childhood summers there shaped the food he wanted to make. Kirin's early training came from his grandmother's Korean restaurant in Federal Way, cooking by feel rather than recipe.
The bread is the anchor: a schiacciata developed exclusively for Fortuna by William Leaman of Bakery Nouveau. Bakery Nouveau bakes it halfway each morning, and Fortuna finishes it in-house so it arrives still warm. Every sandwich sticks to five ingredients or fewer, meant to let each one register instead of compete.
The menu includes the Bambino (mortadella, stracciatella, pistachio), the namesake Fortuna (shaved porchetta, truffle gorgonzola, crushed olives), the Gran Sasso (finocchiona, pecorino, artichoke pesto), the Bottega (prosciutto di Parma, reggiano, stracciatella), the Soprano (capicola, truffle gorgonzola, roasted red pepper sauce), a tuna-based Tonno, and a Caprese built on stracciatella and pesto fortuna instead of standard mozzarella.
The Infatuation scored Fortuna 8.6/10.
The bread is the anchor: a schiacciata developed exclusively for Fortuna by William Leaman of Bakery Nouveau. Bakery Nouveau bakes it halfway each morning, and Fortuna finishes it in-house so it arrives still warm. Every sandwich sticks to five ingredients or fewer, meant to let each one register instead of compete.
The menu includes the Bambino (mortadella, stracciatella, pistachio), the namesake Fortuna (shaved porchetta, truffle gorgonzola, crushed olives), the Gran Sasso (finocchiona, pecorino, artichoke pesto), the Bottega (prosciutto di Parma, reggiano, stracciatella), the Soprano (capicola, truffle gorgonzola, roasted red pepper sauce), a tuna-based Tonno, and a Caprese built on stracciatella and pesto fortuna instead of standard mozzarella.
The Infatuation scored Fortuna 8.6/10.