Panino Triestino
A Trieste roll of hot Praga ham cut to order, with grated kren and a smear of mustard: a Habsburg counter sandwich that needs the horseradish as much as the meat.
Italy
Panino Toscano
The panino toscano is built on pane toscano, leavened without salt: a flavourless crumb whose whole job is to carry a salty, fatty, fennel-seeded finocchiona and a sharp pecorino.
Panino Torinese
A mild semi-soft Toma Piemontese set against a pungent anchovy-and-garlic dressing on a firm roll: the Turin counter sandwich, built from the city's cheese and its bagna càuda.
Panino Tonno e Fagioli
Tuna with white beans, olive oil, onion; Tuscan classic.
Panino Tirolese
Tyrolean-style sandwich; German/Austrian influences, often with speck, cheese, horseradish.
Panino Sardo
Coarse fennel-cut Sardinian sausage griddled crisp against sharp pecorino sardo, on shepherd's pane carasau or a hard civraxiu loaf: the panino sardo is the island larder in hand.
Panino Romano
Rome's roast-pork roll: porchetta and a shard of crackling packed into a hollow-crumbed rosetta or torpedo ciriola, flakes of pecorino romano driving a salt spike through the fat.
Panino Pugliese
Hard-crusted pane di Altamura carrying sweet Murgia capocollo and cool burrata: in Puglia the bread is the protagonist, a durum loaf tough enough to hold cream where a softer slice would slump.
Panino Parmigiano e Aceto Balsamico
Parmigiano with drops of traditional balsamic vinegar from Modena; complex, sweet-sharp.
Panino Padovano
Padua-style sandwich; often with local salumi.
Panino Napoletano
The panino napoletano bakes its filling into the bread: a lard-enriched Neapolitan dough rolled around salame, provolone, and pepper, cut into spirals and sold from the rosticceria case.
Panino Molisano
Pressed soppressata and a fennel sausage from Molise against dry, salty caciocavallo di Agnone, carried in a chewy country loaf: a small region's larder folded into one panino.
Panino Marchigiano
Marche-style sandwich; often with local ciauscolo or lonza.
Panino Mantovano
Mantua's sweet-hot sandwich: a precise smear of mostarda di Mantova, candied mele campanine in mustard syrup, set against soft Po-plain salume in a plain roll.
Panino Lucano
Built on pezzente, the beggar's salame of the pig's poor cuts, the panino lucano sets coarse paprika-stained pork against crisp peperoni cruschi and sharp pecorino.
Panino Ligure
A coast with no flat land for cattle, leaning on oil and herb and the inshore sea: Genoese focaccia split and spread with basil pesto and a little salt-cured anchovy.
Panino Integrale
Sandwich on whole wheat bread.
Panino Imbottito
'Stuffed sandwich'; emphasizes filling.
Panino Gourmet
Upscale panino with premium ingredients, often in dedicated panino shops (paninoteche).
Panino Gourmet Contemporaneo
Contemporary gourmet sandwich with innovative combinations; Italian chefs elevating the panino.
Panino Friulano
The Friulian panino frames one cured product of a single cold hill: San Daniele ham pressed with the trotter still on, smoked Sauris, and Montasio off the dairy wheel, on a bread told to stay quiet.
Panino Farcito
'Filled sandwich'; similar meaning.
Panino con Vitello Tonnato
Thin-sliced veal with tonnato sauce (tuna-mayonnaise-caper-anchovy) on bread; classic Piedmontese dish.
Panino con Violino di Capra
Cured goat leg shaped like a violin; held and sliced like playing a violin, intense gamey flavor.