Panino con Formaggio - One Sandwich - The Joy of Sandwiches

Ciabatta with prosciutto and mozzarella.

Speck with local cheese (often Tilsiter or mountain cheese).

Panuozzo with prosciutto and mozzarella.

Parmigiano with drops of traditional balsamic vinegar from Modena; complex, sweet-sharp.

Very fresh, unsalted sheep's cheese; the first stage of pecorino-making.

Toma Piemontese DOP (semi-hard cow's milk cheese); varies from mild to sharp with age.

Taleggio DOP (washed-rind, soft, pungent, creamy cheese from Val Taleggio); strong aroma, mild taste.

Stracciatella (shredded mozzarella in cream, burrata's interior) on bread.

Stracciatella cream with anchovies; salty-creamy.

Stracchino/crescenza (soft, spreadable, mild cheese) on bread.

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

Robiola (soft, creamy cheese, various types—Roccaverano DOP is goat's milk); spreadable.

Robiola di Roccaverano DOP (raw goat's milk); tangy, creamy.

Salted, aged ricotta (firm, grateable) on bread; salty, crumbly.

Fresh ricotta from Lazio; mild, creamy, slightly grainy.

Raschera DOP (semi-hard cheese from Alpine pastures); mild, buttery.

Ragusano DOP (stretched-curd cheese aged in caves); caciocavallo-like, complex.

Quartirolo DOP (soft, tangy, fresh cow's milk cheese); delicate flavor.

Provolone del Monaco DOP (aged, sharp provolone from the Lattari Mountains); complex, piquant.

Provola (smoked mozzarella-style cheese) on bread; smoky flavor.

Specifically smoked provola; more intense smoke.

Fresh, lightly salted sheep's milk cheese; mild, milky.

Piave DOP (hard cheese similar to Parmigiano); sweet, nutty.

Tuscan sheep's milk cheese (fresh, semi-stagionato, or stagionato) on bread.