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.
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.
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
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.
Focaccia di Recco con Formaggio
Not Lombardy but nearby; paper-thin dough sandwiching molten stracchino cheese; Recco's famous specialty.
Focaccia di Novara
Sweet focaccia from Novara; not typically used for savory sandwich.
Focaccia con le Olive
Focaccia with olives pressed in; Taggiasca olives common.
Focaccia con le Cipolle
Focaccia with onions baked on top; sweet, caramelized.
Focaccia col Formaggio
Focaccia col formaggio is a Ligurian cheese flatbread, and the name does two jobs: a cheese-topped risen slab almost anywhere, and Recco's paper-thin two-sheet build the EU fenced off in 2015.
Focaccia Barese
Bari builds its focaccia on boiled potato worked into durum semolina, a crumb that drinks oil and tomato juice without giving way, topped with whole olives and oregano.
Focaccia Barese Farcita
Bari's thick potato-crumbed focaccia, baked with crushed cherry tomatoes and olives, split horizontally and filled with mortadella. The bread is already seasoned, so the fill stays light.
Fettunta con Prosciutto
Grilled bread rubbed with garlic, drizzled with olive oil, topped with prosciutto; open-faced.
Farinata in Panino
Chickpea flour flatbread (farinata) in a roll; similar to Sicilian panelle but different texture.
Erbazzone
Savory pie with Swiss chard, spinach, Parmigiano-Reggiano, and lard; eaten like a sandwich when folded.
Crescia Sfogliata
Flaky, layered flatbread cooked on testo; filled with prosciutto, greens, sausage.
Crescia con Salsiccia e Spinaci
Crescia with sausage and spinach.
Crescia con Prosciutto e Rucola
Crescia with prosciutto and arugula.