Panino con Stigghiola
Lamb or kid intestine wound tight around a spring onion, charred over open charcoal by a stigghiularu, then packed into a plain roll with salt, pepper, and lemon.
Andrew Lekashman
Panino con Speck di Sauris
Sauris is the highest village in Friuli, and its speck is smoked over beechwood only -- no juniper, no piney bite. The panino is built to keep that clean, sweet smoke audible.
Panino con Speck Alto Adige
Speck Alto Adige PGI on dark rye: pork leg dry-cured with juniper and bay, then cold-smoked below 20 degrees over beech. Firm, resinous, alpine, and nothing like a soft prosciutto.
Panino con Soprassata Toscana
Soprassata toscana is a cooked pork head cheese, not the southern salame its near-twin name suggests: a jellied terrine sliced thick onto saltless Tuscan bread.
Panino con Soppressata
Soppressata is one word for a dozen pressed salami, so the panino changes its meat at every regional line: Calabrian chilli, Lucano pepper, soft Veneto consa. The press is the only constant.
Panino con Soppressata Molisana
Soppressata molisana is Molise's pressed pork salame, lean cuts pressed, fire-dried and kept under lard, sliced thin onto a plain country roll. Even-tempered, smoke under the pepper.
Panino con Soppressata Lucana
Soppressata lucana is Basilicata's lean, peppery pressed salame, firmer and drier than its chilli-driven Calabrian neighbour, sliced thin on a plain southern loaf.
Panino con Soppressata Calabrese
Soppressata di Calabria on a firm country loaf: a coarse pork salame pressed flat under stones, the chopped lean shouldered with visible lardons and shot through with chilli and red pepper.
Panino con Soppressa Vicentina
Soprèssa Vicentina is the Veneto's large, soft, sweetly spiced salame, so wide one slice fills a roll and so tender it has to be cut a half-centimetre thick or it tears.
Panino con Slinzega
Slinzega is a small Valtellina muscle, often once horse, cured hard and fast in about a month and spiced heavy with clove and cinnamon, then sliced translucent for a plain Alpine roll.
Panino con Sfilatino
Sandwich on sfilatino (thin baguette-style).
Panino con Scamorza
Scamorza (pear-shaped stretched-curd cheese, sometimes smoked) on bread.
Panino con Sbriciolona
Sandwich with sbriciolona (crumbly, coarse-ground Tuscan salami); breaks apart when sliced.
Panino con Sarde in Saor
Fried sardines cured cold in a sweet-sour tangle of vinegared onions, raisins, and pine nuts, drained onto a crusted Venetian roll and eaten as a bàcaro cicchetto.
Panino con Sarde a Beccafico
Palermo's sarde a beccafico in bread: sardines butterflied, stuffed with toasted breadcrumb, pine nuts and currants, rolled tail-up to mimic a roasted songbird, and baked with bay.
Panino con Salumi di Norcia
Not a single-meat roll but a board between bread, a mixed selection of Norcia's cured pork answering each other, lean against fatty, mild against sharp. The salumi panino of the pork-butchery town.
Panino con Saltimbocca
Veal scaloppine with prosciutto and sage in butter-wine sauce on bread; classic Roman dish adapted.
Panino con Salsiccia Sarda
Sardinian sausage (coarse-ground pork, often with wild fennel) on bread.
Panino con Salsiccia e Friarielli
Grilled sausage with friarielli; the iconic Naples combination.
Panino con Salsiccia di Cavallo
Horse meat sausage on bread.
Panino con Salsiccia Calabrese
Calabrian sausage is fresh, so its panino cooks the filling: a fennel-and-chilli link grilled to order, split into a roll wiped through the pan juices. The Calabrian pork sandwich that needs a fire.
Panino con Salsa Tartufata
Salsa tartufata, a dark truffle-and-mushroom paste, spread thin into a barely warmed panino. A dose of a fierce, fleeting aroma pre-measured and tamed in a jar.
Panino con Salame Sant'Angelo
The panino con salame Sant'Angelo carries the only Sicilian salame with a European mark, knife-cut to a coarse irregular grain, peppered, and cured in the damp air of the Nebrodi hills.
Panino con Salame Mantovano
Salame mantovano leads with garlic steeped in Lambrusco before it touches the pork, a coarse soft cure from the humid Po plain, thick on a crusted roll. PAT status, no DOP yet.