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.
Panino con Formaggio
Speck e Formaggio
Speck e formaggio: cold Speck Alto Adige draped over warmed Fontina or Bergkäse in a soft alpine roll, the working-day panino across South Tyrol's bar counters.
Panuozzo con Prosciutto e Mozzarella
A Gragnano pizza-dough loaf baked, split, filled and baked again: the mozzarella melts and strings on the second pass while the raw prosciutto goes in last to keep its scent.
Panino Parmigiano e Aceto Balsamico
Parmigiano with drops of traditional balsamic vinegar from Modena; complex, sweet-sharp.
Panino con Tuma
Very fresh, unsalted sheep's cheese; the first stage of pecorino-making.
Panino con Toma Piemontese
Toma Piemontese DOP (semi-hard cow's milk cheese); varies from mild to sharp with age.
Panino con Taleggio
Taleggio DOP (washed-rind, soft, pungent, creamy cheese from Val Taleggio); strong aroma, mild taste.
Panino con Stracciatella
Stracciatella (shredded mozzarella in cream, burrata's interior) on bread.
Panino con Stracciatella e Alici
Cool stracciatella, the cream-loosened curd from inside a burrata, against two or three whole salt-cured anchovies on grilled ciabatta. Milk meeting brine, two finished things on one piece of bread.
Panino con Stracchino
Stracchino/crescenza (soft, spreadable, mild cheese) on bread.
Panino con Scamorza
Scamorza (pear-shaped stretched-curd cheese, sometimes smoked) on bread.
Panino con Robiola
Robiola (soft, creamy cheese, various types—Roccaverano DOP is goat's milk); spreadable.
Panino con Robiola di Roccaverano
Robiola di Roccaverano DOP (raw goat's milk); tangy, creamy.
Panino con Ricotta Salata
Salted, aged ricotta (firm, grateable) on bread; salty, crumbly.
Panino con Ricotta Romana
Fresh ricotta from Lazio; mild, creamy, slightly grainy.
Panino con Raschera
Raschera DOP (semi-hard cheese from Alpine pastures); mild, buttery.
Panino con Ragusano
Ragusano DOP (stretched-curd cheese aged in caves); caciocavallo-like, complex.
Panino con Quartirolo Lombardo
Quartirolo DOP (soft, tangy, fresh cow's milk cheese); delicate flavor.
Panino con Provolone del Monaco
Provolone del Monaco DOP (aged, sharp provolone from the Lattari Mountains); complex, piquant.
Panino con Provola
Provola (smoked mozzarella-style cheese) on bread; smoky flavor.
Panino con Provola Affumicata
Specifically smoked provola; more intense smoke.
Panino con Primo Sale
Fresh, lightly salted sheep's milk cheese; mild, milky.
Panino con Piave
Piave DOP (hard cheese similar to Parmigiano); sweet, nutty.
Panino con Pecorino Toscano
Tuscan sheep's milk cheese (fresh, semi-stagionato, or stagionato) on bread.