Pane E Vino
The family that ran this owner's first job brought Bertolli olive oil and Mennucci pasta into Scotland in the 1920s, and by their own record were the first to import Italian food into the country.
Why go
Piero Sarti runs the counter, and he says his education came from working in his grandfather's business: Working in my grandfather's business, the Fazzi Brothers Ltd (which was based at Clyde Street, a Glasgow Italian institution in itself), is where I really came into learning everything about Italian produce
(venue site). The University of Glasgow holds that firm's records, and they put dates on the story. Pietro Fazzi came over from Vinchiana near Lucca, incorporated Fazzi Brothers Ltd in 1933 out of 230/232 Clyde Street, and was interned when Italy entered the war in 1940. Piero Sarti became a director in 1990, and the firm went into receivership in 1992 (University of Glasgow Archive Services). That same year he and his brother Sandro opened the first Sarti restaurant on Wellington Street (A McCreath Miscellany). This deli is where all of that landed. The case runs prosciutto, mortadella, pancetta, guanciale and lardo, the cakes are rebuilt every morning, and the coffee is Caffe New York from Pistoia poured with organic Mossgiel milk.
Order this / avoid
- Order: a panino cut to order from the counter, built out of the deli meats, cheeses and vegetables in the case. Take a coffee with it, since the milk is a deliberate choice rather than a default: the shop says it uses Mossgiel
not only because it tastes like milk used to but also because it's more digestible and organic
1. Then look in the cake fridge, which changes daily. Order Colomba before Easter and panettone before Christmas. - Avoid: planning an evening here on the wrong day. Bookings for deli food and drinks run Friday and Saturday from 5pm and no other night. And do not go back for a specific cake, because the selection turns over every morning.
What locals & experts say
- Piero Sarti, owner, on why he runs it:
It was this inbred passion for Italian food and wine that spurred me on to open Pane e Vino... Owning and running Pane e Vino now allows me to teach people about Italian produce.
1 - University of Glasgow Archive Services (GB 248 UGC 127), from the administrative history of the firm he trained in:
In 1990 Roberto was restored to managing director after Carlo resigned and Lucio Sarti's youngest son, Piero, was made a director.
The firmwent into receivership in 1992.
2 - A McCreath Miscellany, on the Fazzi import trade:
Pietro capitalised on his friendship with the Bertolli family back in Tuscany and began bringing in produce such as their famed Bertolli olive oil, along with Mennucci pasta, making the Fazzis the first importers of Italian food into Scotland.
3 - Dish Cult, 'Glasgow's best delis', which is unbylined and undated and is cited here for product facts only: the shop is
found on Giffnock's foodie strip
and carriesaward-winning Caffe New York (from Pistoia, Italy) coffee paired with organic Mossgiel milk.
4 - Local rec: Jeff's save. He left no note on it.
Good to know
- Booking: walk-in most days. Evening bookings for deli food and drinks are Friday and Saturday only, from 5pm.
- Daily hours are unverified. No citable source publishes them. Phone 0141 638 7675.
- Seating: a handful of tables inside and some outside on Fenwick Road.
- Take home: cured meats, cheeses, pasta, biscuits, imported boxed sweets, sauces and tapenades, plus hampers to order.
- Seasonal: Colomba at Easter, panettone at Christmas.
- Where it actually is: Giffnock, in East Renfrewshire, on the same stretch of Fenwick Road as Catch and Thomson's Coffee's Giffnock espresso bar. That is outside the Glasgow city boundary.
- Hygiene: East Renfrewshire Council rates the address a Pass under the Food Hygiene Information Scheme, inspected 26 August 2025.5
Verdict
should-visit — The man behind this counter is the grandson of Pietro Fazzi, whose firm brought Bertolli olive oil and Mennucci pasta into Scotland in the 1920s and was, by the family's own record, the first importer of Italian food in the country. Piero Sarti was made a director of Fazzi Brothers in 1990, two years before it went into receivership, and he and his brother Sandro opened the first Fratelli Sarti on Wellington Street that same year. This deli is where that knowledge ended up. Prosciutto, mortadella, pancetta, guanciale and lardo in the case, panini cut to order, a cake fridge rebuilt every morning, and coffee from Caffe New York in Pistoia pulled with organic Mossgiel milk. Colomba turns up at Easter and panettone at Christmas.