Ciabatta con Prosciutto e Mozzarella
Prosciutto crudo and fresh mozzarella on ciabatta, the open holed crumb refereeing a dry salty ham against a wet milky cheese. Built close to eating, or the crumb drowns.
Italy
Brezel con Speck
The Brezel is the one filled bread dipped in lye before baking, and the South Tyrol speck sandwich is built on that step: a mahogany salt-skinned knot folded around juniper-smoked ham.
Bresaola con Rucola e Grana
Bresaola con rucola e grana is a three-way balance held in one roll: air-dried Valtellina beef sliced to translucence, dry peppery rocket, and brittle shaved Grana, dressed in only oil and lemon.
Bresaola con Limone
Bresaola dressed with lemon juice and olive oil.
Zelten Sandwich
South Tyrol's Advent fruit-and-nut Zelten loaf sliced thin and topped with juniper-smoked speck or an aged mountain cheese: a household folk pairing of the Bolzano Christmas table.
Wrap Italiano
The Italian bar chain's chilled-shelf reading of the wrap: prosciutto, fresh mozzarella, rocket and pesto rolled in a soft tortilla, sealed at the seam, in by the early 2000s.
Trapizzino
Triangular pocket of pizza bianca (white pizza dough) stuffed with traditional Roman dishes; invented 2008, now iconic.
Trapizzino con Trippa alla Romana
Roman-style tripe stewed in tomato with mint and a heavy fall of pecorino, then spooned into a baked pizza-bianca pocket. The Saturday fifth-quarter dish made one-handed.
Trapizzino con Polpette al Sugo
Soft Roman meatballs in tomato sugo, spooned into a baked pizza-bianca pocket. The gateway trapizzino, where a high bread-to-meat meatball meets a sauce reduced tight enough to cling.
Trapizzino con Pollo alla Cacciatora
Hunter's-style chicken, stewed soft in tomato and white wine then pulled clean off the bone and reduced tight, packed into a baked pizza-bianca pocket: a Roman Sunday braise made walkable.
Trapizzino con Lingua in Salsa Verde
A poached beef tongue, soft to the point of buttery, turned through a loud parsley-caper-anchovy salsa verde and spooned into a pizza-bianca pocket: a Roman second course you can hold in one hand.
Trapizzino alla Picchiapò
A frugal Roman stew of broth-boiled beef rebuilt with onion and tomato, spooned into a pizza-bianca pocket: the plainest filling, and the one that leans hardest on the bread.
Trapizzino alla Parmigiana
Eggplant parmigiana rebuilt drier so it sets into a spoonable block, scooped into a baked pizza-bianca pouch. The single all-vegetable filling on the Roman trapizzino counter.
Trapizzino alla Coda alla Vaccinara
Roman butcher's oxtail braised until it slides off the bone, finished with cocoa, pine nuts, and raisins, then scooped into a pizza-bianca pocket. The fifth quarter made walkable.
Tramezzino Vegetariano
Mixed vegetables—lettuce, tomato, cucumber, carrot—with mayonnaise.
Tramezzino Uovo e Maionese
Tramezzino uovo e maionese: chopped hard-cooked egg bound with mayonnaise in a soft crustless triangle, the egg filling reduced to its two barest parts.
Tramezzino Uovo e Acciughe
Egg with anchovy fillets; salty-rich combination.
Tramezzino Tonno e Uovo
Oil-packed tuna and chopped hard-cooked egg folded together with mayonnaise into one bound spread, the third triangle in the bar case that is not a variant of either plain parent.
Tramezzino Tonno e Pomodoro
Mayonnaise-bound tuna under a single ripe summer tomato slice in a soft crustless triangle; the bar case's wettest tonno filling, replaced twice a day in July.
Tramezzino Tonno e Olive
Oil-packed tuna bound with mayonnaise and stirred through with sliced cured olives, sealed in a soft crustless triangle. The brine gives the mild fish a spine.
Tramezzino Tonno e Carciofini
Oil-packed tuna worked with mayonnaise and threaded with quartered marinated baby artichokes, sealed in a soft crustless triangle. The artichoke is the green lift in a flat spread.
Tramezzino Salmone e Rucola
Smoked salmon with arugula and cream cheese; peppery green with rich fish.
Tramezzino Prosciutto e Funghi
Tramezzino prosciutto e funghi: cooked ham and dark-stewed champignon mushrooms, the mushroom drained hard so it cannot soak the soft crustless bread.
Tramezzino Prosciutto e Formaggio
Cooked Italian ham and a mild meltable cheese, usually fontina or domestic emmental, layered cold into a soft crustless triangle. The deli pairing compressed onto bar bread.