In The News

 You can now purchase Anichini Brothers Premium Rope and Bulk Italian Sausage with Fennel at two Restaurant Depot locations:
Goose Island 1030 W. Division Street, Chicago, IL 60642
(312) 255-0403
Sauganash 5836 N. Pulaski Rd., Chicago, IL 60646
(773) 539-5059
Coming Soon: On-Line Grocer PeaPod! 

 Our sausage is featured in many of the pizza's from ABC 7s -Steve Dolinsky's Hungry Hound Quest for the best Pizza in Chicago and the Suburbs 11/8/2015- http://abc7chicago.com/food/hungry-hounds-pizza-quest/1057630/
Here are some excerpts: 

The Boiler Room
2210 N. California Ave.
(773) 276-5625
http://www.boilerroomlogansquare.com/

Like a well-worn coffee shop, The Boiler Room sits almost hidden beneath the Blue Line at California. The front window, though, allows a front row seat, to see how the city's best thin crust is made.

"It is a two to three day fermentation for the dough, so it makes it nice, airy and light; still foldable, it's not a cracker crust or deep dish but not quite a New York slice either," said Bill Harner, the general manager at The Boiler Room. The dough is key, but it doesn't hurt having combos of diced and pureed tomatoes, provolone-and-whole-milk-mozzarella, and then crumbles of blended garlic and spicy Anichini sausage. Into a 600-degree, rotating gas-fired stone deck oven, the pizzas emerge ready to be devoured.

#2: Louisa's
14025 S. Cicero Ave., Crestwood
(708) 371-0950

My number two deep dish pizza resides in south suburban Crestwood at the beloved Louisa's, whose founder worked at Pizzeria Due for more than 20 years. An oil-rich dough rests for almost a day before getting loaded up with part-skim mozzarella, Anichini sausage and California vine-ripened tomatoes. Baked for 25 minutes, the pizza manages to attain that perfect ratio of cheese to sauce to crust, which somehow maintains its exterior crispness.

#3: Pizano's
6 locations
http://www.pizanoschicago.com/

My number three deep dish in the city comes from Pizano's, which has six locations in Chicago. The dough rises twice before getting topped with slices of whole milk mozzarella from Wisconsin, plus ground Anichini sausage and sauce containing both crushed and whole tomatoes. Baked in 600-degree ovens, they emerge hefty and cheesy with a rich, crispy-edged dough.

 Anichini Bothers services 5 of the top 10 best Deep Dish Pizzeria's in Chicago, including #1 on the list. May 4th, 2015.
The 10 Best Deep Dish Pizza's in Chicago.  http://www.thrillist.com/eat/chicago/best-deep-dish-pizza-in-chicago 

 Once again, Anichini Brothers has the distinct honor of representing Chicago at the Inaugural Ball for President Barack Obama. On Monday, January 21, 2013, our sausage was served atop Pizzeria Uno’s pizza in Washington D.C. as part of the historic festivities commemorating the Inauguration of the 44th President of the United States of America.  

Old News (but still awesome!):

From the article: http://thechicagopizzaking.blogspot.com/2010/04/anichini-legend-in-chicago-sausage.html
Anichini, A Legend In Chicago Sausage - Thursday April 15, 2010
 

"Now, corresponding with the title of this post, Anichini Brothers are the current day sausage kings of Chicago.  Company slogan "Home of the sausage that made Chicago pizza famous" and that is pretty spot on.  Family owned and operated since 1925 located in the River North neighborhood of Chicago, Anichini Bros still to this day dominates the sausage market in Chicago.  It all started when Silvio and his brothers immigrated to Chicago from Lucca which is a small town in the Tuscan region of Italy.  First step for them was to open a grocery store, it was what they knew best.

After running the successful grocery store, Silvio's son-in-law Salvatore Gadinni decided to get into the meats and more importantly the sausage making.  They didn't just market their sausages to the consumer, they went right after the big restaurants (namely pizzerias) and why not... they were making the finest "blue ribbon" sausages in the land.
Over the years they have formed great partnerships with some of the cities best pizzerias.  It is no surprise for me at all to find out that Anichini supplies sausage to at least 3 of the 4 stops on my Chicago Pizza Tours company.  For this reason I anoint The Anichini Brothers Company the real Sausage King of Chicago, and give the consumer the inside scoop that if they are eating an awesome sausage pizza at a restaurant in Chicago... chances are it's Anichini's sausage!"