Schiacciata Fiorentina con Prosciutto
Florence oils and dimples a flat bread on purpose, so a near-translucent prosciutto reads against the warm soft crumb. The street panino the world found on Via dei Neri.
Flatbreads
Step into our Flatbread Sandwiches category - your passport to a culinary journey across cultures! Explore the world of sandwiches made with versatile flatbreads, such as the pocket-friendly Pita from the Middle East or the cheesy Quesadilla from Mexico. Learn how these breads, thin but packed with flavors, make for the perfect vessels for an array of fillings. Remember: whether it's enveloping a Gyro or getting toasted with cheese, flatbreads are the unsung heroes of the sandwich universe.
Schiacciata con Salame Toscano
Schiacciata with salame toscano, the coarse-ground Tuscan pork salame cured with whole black pepper and garlic, folded loose into flat oven bread kept deliberately plain.
Schiacciata con Mortadella
Warm Tuscan schiacciata split along its middle, the oven heat still in it, ribboned loose with sheets of soft Bolognese mortadella. A Florentine bakery panino.
Schiacciata con Lardo di Colonnata
Schiacciata with lardo di Colonnata, pork back fat cured in Carrara marble basins until silken, shaved to glass and draped onto warm flat bread that melts it.
Schiacciata con Finocchiona
Oiled Tuscan flatbread and fennel-seed salame, the bread held quiet so the anise of the finocchiona carries the bite. A Florentine bakery panino, at its simplest and best at Forno Pugi since 1925.
Schiacciata all'Uva
A leavened Tuscan flatbread layered with whole wine grapes and lightly sugared, baked only at the September harvest. The crumb stains violet; the seeds stay in.
Puccia Salentina
The soft Apulian round eaten on 7 December for the vigil of the Immacolata, split and packed with tuna, capers, tomato, and olive oil; the bread of the Salentine fast.
Puccia con Verdure
A soft Salentine wheat round split open and filled with grilled Mediterranean vegetables, olive and caper, the canonical meatless sandwich of the Immacolata vigilia.
Puccia con Carne di Cavallo
Puccia con carne di cavallo: the Salentine round bread filled with horse meat, served straight from the macelleria equina counter in Lecce.
Puccia con Capocollo
A soft Salentine round split and filled with sliced Apulian cured pork shoulder, often the cooked-wine-washed Martina Franca cure. The Valle d'Itria's quietest carnivorous order.
Prosciutto e Melone in Piadina
An Italian summer antipasto, cured ham and ripe cantaloupe, folded into a warm Romagnol piadina and sold from a seafront chiosco in the two months the melon is ripe.
Pizza Bianca Farcita
Pizza bianca farcita: the Roman bakery's open template, a length of salted oil flatbread split, filled with whatever the customer names, folded into a paper parcel.
Pizza Bianca con Prosciutto
Pizza bianca con prosciutto: warm Roman flatbread split open and lined with hand-shaved raw cured leg, the most-ordered single filling at every Roman bakery counter.
Pizza Bianca con Mortadella
The Roman afternoon panino: a warm length of pizza bianca cut with scissors at a forno counter, lined with hand-sliced mortadella, folded once, and handed across.
Pizza Bianca con Fichi
A late-summer Roman build that cannot be made off-season: pizza bianca opened and layered with prosciutto crudo and split settembrini figs, sold by the etto from August to October.
Pitta con Cicoli
A Calabrian leavened ring with pork cracklings folded into the dough at the second rise: thrift bread of the pig-slaughter weeks.
Pitta Calabrese
A Calabrian leavened ring with a baked-in central vent, split horizontally at the counter and filled to order: the crown vehicle the south's oily, assertive fillings ride on.
Piadineria Style (Gourmet)
La Piadineria grew a 1994 Brescia counter into roughly five hundred outlets fed by one Montirone dough plant. The gourmet build loads DOP cheese and shaved truffle onto a shipped chain round.
Piadina Romagnola
Before anything is folded inside, the piadina is just the flatbread, and every other piadina is measured against it. Three decisions hold it: which fat, how thin, how hot the testo.
Piadina Kebab
The spit-roasted kebab filling carried in a Romagna piadina instead of Turkish flatbread. A 1990s immigrant-counter graft of a nineteenth-century spit onto a medieval griddle round.
Piadina Farcita Mista
A piadina mista is the loaded fold: cured meat, soft squacquerone, and rocket run together in one warm Romagnol round, each part covering the gap the next one leaves.
Piadina con Verdure Grigliate
Courgette, aubergine, and peppers grilled dry and folded into a Romagna piadina. The grill does to the filling what the testo does to the bread: it chars and concentrates, never steams.
Piadina con Stracchino
Two ingredients, no condiment, the heat doing all the work: a warm Romagnola piadina folded around cold stracchino, which slackens into the crumb the moment they meet.
Piadina con Squacquerone e Rucola
A heaped spoon of pourable squacquerone PDO and a peppery handful of wild rocket folded into a warm Romagnola piadina: the year-round meatless bestseller of the kiosk case.