Panino con Bollito Misto Piemontese
Bollito misto is a Piedmontese ceremony, seven cuts and seven sauces wheeled out on a heated trolley, codified in the Savoy court kitchens. The panino cuts it to one slice, one sauce, and a roll.
Andrew Lekashman
Panino con Bitto
Bitto is made only from June to September, high on the summer pasture of the Valtellina, from cow's milk with a little goat's worked in, and it ages for years. The panino reads one wheel off the alp.
Panino con Biova
Sandwich on biova (soft, white Piedmontese roll).
Panino con Bigoli in Salsa
Thick whole-wheat bigoli in a slow onion-anchovy salsa, spooned into a crusty roll. A Venetian fasting-day pasta turned into a frank carb-on-carb sandwich.
Panino con Bagnet Vert
Piedmont's bollito sauce moved between bread: raw parsley pounded with anchovy, garlic, and capers, spread thick over cold boiled beef on a firm country roll.
Panino con Bagnet Ross
The red Piedmontese sauce between bread: peppers and tomato stewed down with onion, anchovy, and chilli, spread thick over cold boiled beef. The sweet-sharp half of the bollito pair.
Panino con Bagna Cauda
Bagna càuda, Piedmont's hot anchovy-and-garlic bath, smeared thin into a crusted roll with raw peppers and cardoon: a loud table dip forced into bread, where the whole craft is how little goes in.
Panino con Baccalà Mantecato
Baccalà mantecato is air-dried cod soaked for days, poached, and beaten with olive oil into a pale, airy cloud, spread thick on grilled bread: a Venetian cicchetto that eats like whipped sea butter.
Panino con Asiago
Asiago is really two cheeses under one protected name: fresh pressed Pressato, mild and bending, or aged d'Allevo, dry and sharp. The panino turns on which form, and the fresh one is the latecomer.
Panino con Arrosticini
Skewered lamb cubes (arrosticini) in bread; Abruzzo's iconic street food.
Panino con Arancina/Arancino
Fried rice ball (arancina in Palermo, arancino in Catania) in bread; controversial naming, definite carb overload.
Panino con Acciughe di Monterosso
Monterosso anchovies (salted or marinated) on bread; the Cinque Terre anchovy capital.
Panino con Acciughe al Verde
A salt-cured anchovy is almost too strong to eat plain, so a raw parsley, garlic, and caper green sauce dressed onto the fillet does the seasoning. The Piedmontese anchovy-in-salsa-verde roll.
Panino con Abbacchio
Roman spring lamb (abbacchio) preparations on bread.
Panino Catanese
Generic Catanese sandwich; often featuring local sausage or horse meat.
Panino Caprese
A pinch of salt on the tomato is doing structural work, not finishing. The panino caprese is the salad in bread, four uncooked things with nowhere to hide and nothing the kitchen can fix.
Panino Caprese
Mozzarella, tomato, basil, olive oil; the caprese salad as sandwich.
Panino Calabrese
The Calabrian panino is built on 'nduja, a fiery spreadable pork paste worked onto warm bread on the back of a knife, often beside a coin of soppressata piccante. The roll has to be warm to work.
Panino Bolognese
Generic Bolognese sandwich; often mortadella or other local salumi.
Panino al Tartufo
The smell that sells most truffle panini is one lab-made molecule, 2,4-dithiapentane, not the tuber. Real shaved Alba white or black Norcia truffle is rarer, costlier, and gone within the day.
Panino al Salame
Salami sandwich; varies hugely by region (Milano, Felino, Napoli, Calabrese, etc.).
Panino al Prosciutto
Prosciutto crudo on bread; type varies by region (Parma, San Daniele, Toscano, etc.).
Panino al Prosciutto Cotto
Cooked ham on bread; milder than crudo.
Panino al Porchetta
A carver chops crackling back into a slab of fennel-roasted pig and presses it into a plain roll: the panino al porchetta, where the filling is a full day's work and the bread is a deliberate blank.