Panino con Cacioricotta
Cacioricotta (cheese made like ricotta but from whole milk); versatile, mild.
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
Bra DOP (hard or soft versions); named after the town.
Panino con Bitto
Bitto DOP cheese (cow and goat milk, Alpine pastures); aged, complex, rare.
Panino con Asiago
Asiago DOP cheese; fresco (soft, mild) or d'allevo (aged, sharp).
Panino al Formaggio
Cheese sandwich; cheese type varies by region.
Gorgonzola e Noci
Gorgonzola with walnuts on bread; classic combination.