Tramezzino alla Bresaola
Air-cured Italian alpine beef sliced almost to glass, draped into a crustless soft white triangle with nothing beside the cure. The Lombard bresaola plate stripped of its leaf.
The Tramezzino
Tramezzino al Vitello Tonnato
A composed Piedmontese plate, cold poached veal under tuna-anchovy sauce, picked up whole and folded into soft crustless bread. The dish is older than the triangle that carries it.
Tramezzino al Tonno
The unaugmented Italian bar triangle: drained oil-packed tuna folded with mayonnaise, nothing else, pressed inside soft crustless pancarrè. The base every augmented tuna filling builds outward from.
Tramezzino al Tacchino
The only Italian bar triangle that owes its existence to a supermarket cold cut: lean factory turkey breast, folded heavy into a bright mayonnaise that does the work the meat skips.
Tramezzino al Salmone
Cold-smoked Scottish or Norwegian salmon, sheer-sliced under a film of unsalted butter or cream cheese, in a crustless white triangle. The unadorned cured-fish reading on the 1925 Turin form.
Tramezzino al Roast Beef
Rare-cooked cold roast topside, sheer-sliced over a green caper salsa or a Dijon mayonnaise, inside a crustless white triangle. The cooked-beef cousin of the bresaola build.
Tramezzino al Prosciutto Cotto
Soft folded slices of steam-cooked Italian deli ham in a crustless soft white triangle, bound by a thin scrape of mayonnaise: the plain-cotto baseline of the Italian bar case.
Tramezzino al Pollo
The unaccented chicken filling on the 1925 Turin triangle: cold poached breast folded with a lemon-bright mayonnaise, no curry, no apple, no sultana, with a single crisp lettuce leaf.
Tramezzino al Mascarpone
Lombard mascarpone spread thick inside a crustless soft white triangle, paired with smoked salmon and cracked pepper, walnuts and honey, or anchovy.
Tramezzino al Granchio
Mayonnaise-bound picked crab with lemon and white pepper in a crustless white triangle, fresh Adriatic granceola in the Venetian bacaro or canned crab everywhere else.
Tramezzino al Gorgonzola
Lombard DOP blue spread or crumbled into a butter bind, as the whole filling, inside a crustless white triangle. The cheese without nut, honey, or leaf, on the 1925 Turin form.
Tramezzino ai Gamberetti
The plainest seafood reading of the tramezzino case: cool cocktail-style shrimp bound with mayonnaise, no avocado, no tomato tint, just shrimp and bind in a soft triangle.
Tramezzino ai Funghi
A Veneto-bar mushroom triangle filled one of two honest ways: the commercial jar of funghi sott'olio, or kitchen-cooked funghi trifolati. Which a bar uses tells you if it has a stove.
Tramezzino ai Carciofi
The meatless tramezzino: chopped marinated baby artichokes folded with mayonnaise into a crustless soft white triangle, with Parmigiano and lemon optional.