Tramezzini NYC was born in 2015 when two brothers from Pianiga, a small village in the Veneto region of Italy, set out to bring one of their culture's most underappreciated food rituals to New York City. Filippo Paccagnella, an architect and designer by training, and his brother Massimiliano Paccagnella launched the brand together around a simple but specific idea: that the tramezzino, the soft, crustless Venetian sandwich eaten daily across northern Italy, had no real home in America, and it should.

In 2016, Tramezzini NYC debuted at Smorgasburg, where it became the first brand in the United States to import authentic tramezzini bread directly from the Venetian countryside. The bread is made from simple ingredients, baked fresh, and shipped from Venice on demand. The press noticed quickly, and in the years that followed the brand was covered by the New York Times, Bloomberg, Thrillist, Gothamist, and Food and Wine Italia.

In 2023, the brothers made a deliberate choice: they closed their brick-and-mortar location on the Lower East Side to focus entirely on catering and events, in partnership with Creminis NYC, a Brooklyn restaurant specializing in regional Italian cuisine from Le Marche. The New York Times covered the partnership in its Off the Menu column in January 2025, describing it as "Venice meets Le Marche" — a long-term pop-up bringing together Venetian tramezzini and the food of Le Marche under one catering concept. The partnership allowed both brands to go deeper: more regional, more specific, and closer to the cultural mission that started everything.

Today Tramezzini NYC operates as a food and culture brand, bringing the Italian aperitivo ritual to the American market through private events, corporate gatherings, fashion activations, and rooftop experiences across New York City, Miami, and Connecticut.