Italy - One Sandwich - The Joy of Sandwiches (Page 8)

Soppressata from Basilicata; often spicy.

Calabrian soppressata (often spicy with peperoncino) on bread.

Soppressa Vicentina DOP (soft, garlicky salami); slow-aged, melt-in-mouth.

Slinzega (smaller bresaola made from various meats—beef, horse, venison, goat); more intense than bresaola.

Sandwich on sfilatino (thin baguette-style).

Scamorza (pear-shaped stretched-curd cheese, sometimes smoked) on bread.

Sandwich with sbriciolona (crumbly, coarse-ground Tuscan salami); breaks apart when sliced.

Sardines in sweet-sour onion sauce (saor) on bread; Venetian classic.

Stuffed sardines (breadcrumbs, pine nuts, raisins, orange zest) on bread; sweet-savory fish.

Various Norcia salumi; the town is Italy's cured meat capital.

Veal scaloppine with prosciutto and sage in butter-wine sauce on bread; classic Roman dish adapted.

Sardinian sausage (coarse-ground pork, often with wild fennel) on bread.

Grilled sausage with friarielli; the iconic Naples combination.

Horse meat sausage on bread.

Calabrian sausage (often spicy) on bread.

Sandwich with truffle sauce/paste.

Salame Sant'Angelo di Brolo (pork salami cured with wild fennel and black pepper); aromatic Sicilian salami.

Mantuan salami; coarse-ground, garlicky.

Salame Felino (delicate, wine-aged salami from Felino); soft, mild, aromatic.

Salame di Varzi DOP (soft, wine-aged salami); one of Italy's finest.

Salame di turgia (pork and beef, fennel-spiced); Piedmontese salami.

Cooked salami; Piedmontese specialty.

Salami preserved in pork fat in a terracotta pot (duja); very soft, spreadable, protected from air.

Sandwich on rosetta/michetta (hollow, crusty roll).