Pane Carasau con Prosciutto
Thin, crispy pane carasau with prosciutto draped on top; the paper-thin bread is cracker-like.
Andrew Lekashman
Pane Carasau con Pomodoro
Pane carasau is bread baked twice into a parchment-crisp sheet that keeps for a year, made so Sardinian shepherds could carry it. Tomato and oil soften the indestructible cracker back into a sandwich.
Mozzarella in Carrozza
Mozzarella sandwiched between bread, battered and deep-fried; 'mozzarella in a carriage.'
Mozzarella in Carrozza con Alici
Mozzarella in carrozza with anchovy fillets inside; salty-creamy.
Michetta con Salame Milano
The michetta is proofed so hard its centre bakes nearly hollow, a thin shell built to crack. Fill it light with salame Milano, the rice-grain-fine, gently sweet pork stick the city is named into.
Michetta con Prosciutto Cotto
Michetta with cooked ham; common Milanese lunch.
Michetta con Cotoletta
Michetta con cotoletta sets two Milanese icons in one hand: a butter-fried veal cutlet inside the hollow, star-pleated michetta roll, eaten fast while both shells still crack.
Maritozzo Salato
The sweet maritozzo bun (usually filled with whipped cream) made savory with cold cuts or cheese.
Lampredotto con Salsa Verde
Lampredotto emphasizing the green sauce made from parsley, capers, anchovies, vinegar, and garlic.
Lampredotto con Salsa Piccante
Lampredotto with the spicy red chili sauce; fiery variation.
Lampredotto Bagnato
Lampredotto with both bun halves dipped in the cooking broth; extra-moist.
Guastella
Traditional roll similar to vastedda; used for various fillings.
Gorgonzola e Noci
Gorgonzola with walnuts on bread; classic combination.
Gnocco Fritto
Gnocco fritto is the sandwich where the bread is the fried part: a leavened pillow puffed hollow in pork lard, torn open hot and stuffed with prosciutto, eaten at the table before it deflates.
Gnocco Fritto con Squacquerone
Gnocco fritto with soft squacquerone cheese.
Gnocco Fritto con Salumi
In the trattorie of Modena and Parma, the gnocco fritto board is a heat test: one fried pillow, one cured meat, repeated across a board that reveals how each cut of Emilian pork responds to hot fat.
Gnocco Fritto con Prosciutto
Gnocco fritto specifically paired with prosciutto; the fat cuts the salt.
Frisella con Pomodoro
A Puglian ring baked twice to inedible hardness, brought back by a three-second dunk before crushed tomato is rubbed in. The wheat-versus-barley bread once marked a household's means.
Frico Croccante in Panino
Grated Montasio crisped alone in a dry pan into a lacy, glass-thin wafer, then slid hot into a roll. The cheese arrives already hardened, not melted, so the bite breaks on a fracture, not a stretch.
Focaccia Genovese con Prosciutto
Soft, dimpled, olive-oil-rich Genoese focaccia with prosciutto; oily, salty, perfect.
Focaccia Genovese con Formaggio
Focaccia with stracchino or other soft cheese.