Schiacciata Fiorentina con Prosciutto
Flat, olive oil-rich Florentine bread split and filled with prosciutto crudo; oily, salty, perfect.
Italy
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
Schiacciata with finocchiona (fennel-seed studded soft Tuscan salami); aromatic pork.
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.
Rosetta con Prosciutto
Roman rosetta with translucent prosciutto crudo, Parma or San Daniele DOP, folded loose into the roll's hollow chamber. Bakery counter, sold by weight, gone by noon.
Rosetta con Mortadella
Rome's hollow flower-shaped rosetta roll, papery shell over an air chamber, ribboned loose with pink Bolognese mortadella. Bakery-counter food, gone by lunch.
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 rebuilt as a one-hand fold: salt-cured raw ham and ripe melon in a warm Romagnol piadina, eaten standing at a seaside chiosco.
Porchetta Umbra
Umbrian porchetta with wild fennel flowers (finocchietto selvatico); aromatic and distinctive.
Porchetta Toscana
Tuscan-style porchetta with heavier fennel seed and black pepper; slightly different herb balance.
Porchetta di Ariccia
Porchetta from Ariccia, the most famous porchetta town; IGP protected, known for extra-herbed interior.
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)
The chain-piadineria upscale build: a Romagnol round griddled to order at a La Piadineria counter, filled with named DOP cheeses and cured meats, sometimes a shaving of black truffle.
Piadina Romagnola
Thin, unleavened flatbread cooked on a griddle (testo), folded around fillings; Romagna's iconic street food, IGP protected.