Panino con Panzanella
Panzanella was invented to rescue stale bread with tomato, onion, and oil; the panino packs that bread-salad back into a fresh roll, a loaf carrying an older loaf brought back to life.
Andrew Lekashman
Panino con Pane di Altamura
Sandwich on Altamura DOP bread (semolina, long-fermented, wood-fired); Italy's most famous bread.
Panino con Pane Casereccio
Pane casereccio is the country loaf the sandwich answers to, a rustic bread whose dark crust braces a single cured filling. Its Genzano version was Europe's first protected bread, in 1997.
Panino con Pancetta Piacentina
Piacenza pancetta DOP; rolled, cured pork belly.
Panino con Pallotte Cacio e Ova
Cheese and egg 'meatballs' (no meat) in tomato sauce on bread; cucina povera classic.
Panino con Pagnotta
Sandwich on pagnotta (round loaf).
Panino con Ossobuco
Braised veal shank with gremolata (lemon zest, garlic, parsley) as sandwich; restaurant adaptation.
Panino con Orecchiette e Cime di Rapa
Ear-shaped pasta with broccoli rabe as sandwich; carb-on-carb Pugliese.
Panino con Olive Ascolane
Olive ascolane (large stuffed olives, breaded and fried—meat, Parmigiano, nutmeg filling) in bread; Ascoli's famous snack.
Panino con Nervetti
Boiled calf tendons and cartilage dressed with onion, oil, vinegar; traditional, textural.
Panino con 'Nduja
'Nduja (spicy, spreadable pork salami with Calabrian chili); fiery, melts when warm.
Panino con 'Nduja di Spilinga
'Nduja from Spilinga (spreadable salami with Calabrian chili); fiery, melts on warm bread.
Panino con Musso
Boiled cartilage from calf muzzle, dressed with oil and lemon, on bread; gelatinous texture.
Panino con Musetto
Musetto (cotechino-like pork sausage from muso/snout) sliced on bread; traditionally with brovada (pickled turnips).
Panino con Mozzarella di Gioia del Colle
Mozzarella from Gioia del Colle DOP; high-quality, flavorful.
Panino con Mozzarella di Bufala
Fresh buffalo mozzarella DOP on bread; creamy, tangy, milky.
Panino con Mortadella e Pistacchi
Mortadella with visible pistachio nuts; premium version.
Panino con Mortadella Bologna IGP
Finely emulsified Bologna mortadella, shot with cool fat cubes and folded thick on a soft roll served warm, not cold: a protected cured meat that eats like air, the bread chosen to disappear.
Panino con Monte Veronese
Monte Veronese DOP cheese (cow's milk, various ages); from Lessinia mountains.
Panino con Montasio
Montasio DOP cheese (hard, aged, nutty); fresco, mezzano, or stagionato.
Panino con Mondeghili
Milanese meatballs (made from leftover boiled meat, mortadella, bread, Parmigiano) on bread.
Panino con Mocetta
Mocetta (dried, cured beef or chamois/ibex); Alpine cured meat.
Panino con Michetta
Hollow, crusty Milanese roll (michetta/rosetta) filled with various ingredients; the roll's air pocket holds fillings.
Panino con Mantovana
Sandwich on mantovana (crusty bread with 'ears').