Panino con Cacioricotta
Cacioricotta is made twice in one pot, scalded near boiling like ricotta then rennet-set like a cacio, so it dries firm and crumbly rather than spoonable. The southern Italian crumbling-cheese roll.
Panino con Formaggio
Panino con Caciocavallo
Caciocavallo is a gourd-shaped cheese tied at the neck to hang and age. Hang it over embers and its melting face ropes onto bread: caciocavallo impiccato, a sandwich of a wheel, a fire, and a slice.
Panino con Caciocavallo Silano
Caciocavallo Silano DOP (stretched-curd cheese from the Sila plateau); aged, sharp.
Panino con Caciocavallo Podolico
Caciocavallo Podolico is the cheese of a half-wild grey cow that gives ten litres a day for a few spring months: a rare, herb-soaked, long-aged wheel the panino guards rather than dresses.
Panino con Burrata
A panino con burrata is built around a filling that wants to escape: a mozzarella pouch of cream-loosened curd that spills when cut, caught by a roll firm enough to hold it.
Panino con Burrata e Crudo
Cool Pugliese burrata torn over a roll, salt-deep prosciutto crudo folded against it: a gourmet-counter sandwich whose whole effect lives in the gap between fresh and cured.
Panino con Bra
No wheel of Bra is made in Bra: the Roero town ripened and sold a cheese the Cuneo mountains produced. The panino turns on Bra tenera, soft and young, or Bra duro, hard, aged, and set against cugnà .
Panino con Bitto
Bitto is made only from June to September, high on the summer pasture of the Valtellina, from cow's milk with a little goat's worked in, and it ages for years. The panino reads one wheel off the alp.
Panino con Asiago
Asiago is really two cheeses under one protected name: fresh pressed Pressato, mild and bending, or aged d'Allevo, dry and sharp. The panino turns on which form, and the fresh one is the latecomer.
Panino al Formaggio
Cheese sandwich; cheese type varies by region.
Gorgonzola e Noci
Gorgonzola with walnuts on bread; classic combination.