Piadina con Erbe di Campo
An unleavened Romagnol piadina folded warm around foraged hedge greens, sautéed long in oil with garlic and chilli, with a smear of fresh squacquerone as bind.
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.
Piadina con Crescenza
A Lombard fresh cheese spread cold on a hot Romagnol piadina and folded warm: crescenza or its looser Romagnol cousin squacquerone, sometimes with prosciutto crudo or rocket on top.
Panino con Pane di Altamura
Sandwich on Altamura DOP bread (semolina, long-fermented, wood-fired); Italy's most famous bread.
Panino con Frico
Frico (crispy fried cheese wafer or soft cheese-potato dish) on bread; either version.
Panino con Focaccia Ripiena
Stuffed focaccia with various fillings baked in.
Pane Toscano con Salumi
The mixed-salumi panino is a Tuscan cold-cuts board folded into bread: finocchiona, prosciutto, salame, and lardo on the saltless loaf that keeps each cured meat distinct. Pane toscano PDO 2016.
Pane Guttiau
Pane carasau brushed with olive oil and salt, sometimes with rosemary; crisped further.
Pane Frattau
Pane carasau (crispy flatbread) layered with tomato sauce, poached egg, and pecorino; more like lasagna but eaten by hand.
Pane di Altamura con Burrata
Altamura bread with burrata (mozzarella filled with cream and stracciatella); luscious.
Pane Cunzato
Sicilian 'dressed bread'—crusty bread topped with tomato, olive oil, oregano, anchovies, cheese, sometimes stuffed; varies by location.
Pane Cunzato di Scopello
Scopello version with local tuna, tomato, capers, oregano, olive oil.
Pane Cunzato Catanese
Catania version; varies by shop.
Pane Carasau con Prosciutto
Thin, crispy pane carasau with prosciutto draped on top; the paper-thin bread is cracker-like.
Pane Carasau con Pomodoro
Pane carasau moistened with tomato and oil.
Gnocco Fritto
Fried dough pillows (gnocco fritto/crescentina fritta) served with cured meats; puffy, light, best with prosciutto.
Gnocco Fritto con Squacquerone
Gnocco fritto with soft squacquerone cheese.
Gnocco Fritto con Salumi
Gnocco fritto with assorted salumi.
Gnocco Fritto con Prosciutto
Gnocco fritto specifically paired with prosciutto; the fat cuts the salt.
Frisella con Pomodoro
Dried bread ring (frisella) moistened and topped with tomato, olive oil, oregano; taralli-like, open-faced.
Frico Croccante in Panino
Crispy frico on bread; crunchy cheese.
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.
Focaccia di Recco
Focaccia di Recco seals soft fresh cheese between two paper-thin unleavened sheets and bakes them blistered in a fierce oven, the cheese molten inside. IGP-protected since January 2015.