Ad Maiora

Some openings feel inevitable. Ad Maiora is one of them. After years of quietly building a reputation that bordered on obsession among Manchester’s sandwich faithful, Daniela Steri and Enrico Pinn finally gave their cult operation a permanent home. The Northern Quarter outpost marks the first proper bricks-and-mortar space for a project that has grown organically, patiently, and with a lot of olive oil.

The story begins in lockdown, when the Sardinian couple started assembling sandwiches from their Ancoats flat, supplying a small but devoted following who quickly clocked that these weren’t your average lunchtime fillers. From there came pop-ups, then a slot at Kargo.MKT, and now a space they describe as their “little child” – a shop designed not just for grabbing a sandwich, but for sitting in, slowing down, and treating the humble butty with the reverence it deserves.

There’s a relaxed, Mediterranean ease to the layout, with room to eat in and a salumeria-style deli counter offering imported Italian produce to take home. It’s a setup that feels closer to a neighbourhood spot you’d stumble upon in Sardinia or Tuscany than a quick-service city centre lunch stop — and that’s entirely the point.

At the heart of everything is their schiacciata. Baked fresh daily, it’s a Tuscan-style flatbread that’s crisp on the outside, pillowy within, and finished generously with olive oil and salt. Making enough of it requires early starts and serious commitment, but the payoff is clear once fillings are layered in. Menus range from vegetable-forward combinations to richer, indulgent builds, all driven by carefully sourced Italian ingredients and a refusal to cut corners.

There are signature sandwiches that regulars already swear by, alongside rotating specials for those who like to push further into porchetta, truffle, burrata and spice. There’s even a nod to one particularly famous fan — Erling Haaland — whose go-to order has earned its place on the board.