Pictured: A recent pressed sandwich special at Back Porch Brewing featured creamy burrata cheese, salty prosciutto, fresh tomatoes, tangy balsamic drizzle, and housemade pesto on toasted focaccia.

Since opening almost a year ago, Back Porch Brewing Company has built up a buzz. Owned by husband and wife duo Sarah and Anthony Tomaselli, the brewery has built up a crowd of devoted locals thanks to their warm, welcoming atmosphere and cool, crisp craft beers. Now there’s another reason to come to the Back Porch--in July, the brewery started serving up craft food made in-house to go along with their craft beers.

“When we opened we had food trucks on-site and that worked out okay,” says Sarah. “But the reality is, they’re not our business. So if they didn’t show up or if they left early, we were without food. We always wanted the kitchen, we just didn’t think it would be year one. But it’s turned out really well.”

Anthony was a chef before he became a brewer, and he designed the menu which is heavily inspired by the Italian heritage he and his wife share. The pressed handheld sandwiches are bright and inventive, like the Casey which is made with mortadella and whipped honey lemon ricotta cheese. You can also order shareable platters like The Board, which is packed with Italian meats (prosciutto, capicola and coppa) and cheeses (saracino and parmigiano) and served with orange calabrian chili jam. And of course, don’t forget to save room for a cannoli. The food pairs beautifully with the beers that Anthony brews (there are up to twelve different varieties available at any given time) as well as with the wine list that has been thoughtfully curated by Sarah.

“We use clean ingredients and we get the best ingredients we possibly can,” explains Sarah. “We make our own sauces. We make our own aioli in-house which is really cool. And people’s number one favorite thing is our pesto. We’re always making that and it’s always super-fresh.”

Back Porch Brewing Company, 3469 Precision Drive, North Venice, 941-218-4156, bpbrewing.com.

Pictured: A recent pressed sandwich special at Back Porch Brewing featured creamy burrata cheese, salty prosciutto, fresh tomatoes, tangy balsamic drizzle, and housemade pesto on toasted focaccia.