Panino con Lucanica
Lucanica (ancient pork sausage from Lucania, flavored with fennel, coriander, chili); Italy's oldest named sausage.
Panino con Salume
Panino con Lonza
Cured pork loin (lonza) on bread; lean, delicate.
Panino con Lardo d'Arnad
Lardo d'Arnad DOP (cured in chestnut, herbs, spices); melt-in-mouth fat from the Aosta Valley.
Panino con Guanciale
Cured pork jowl (guanciale); fattier and more flavorful than pancetta.
Panino con Culatello di Zibello
Culatello (cured pork loin heart, the 'king of salumi') from Zibello; aged in humid Po River cellars, complex and expensive.
Panino con Corallina Romana
Coins of corallina romana, the lean Roman salame studded with white fat cubes and whole peppercorns, folded into a rosetta. The cured meat the Roman Easter table is built around.
Panino con Coppiette
Coppiette (dried, spiced pork strips, originally horse meat); chewy, intensely flavored snack.
Panino con Coppa Piacentina
Coppa Piacentina DOP is the cured pork neck that Milanese merchants were naming separately by the early 1400s. The marbled fat of the neck is what the six-month cure is built for.
Panino con Coppa di Testa Marchigiana
Head cheese Marche-style on bread.
Panino con Cinta Senese
Salumi from Cinta Senese heritage pigs (black with white belt); prized, intensely flavored pork.
Panino con Ciauscolo
Ciauscolo IGP (soft, spreadable salami from Marche); smeared on bread like pâté, heavily spiced with garlic, black pepper.
Panino con Capocollo Toscano
Capocollo toscano on saltless pane sciocco: the cured pork neck seasoned the Tuscan way, with fennel, pepper, garlic and a wash of Chianti, sweet and anise-scented rather than hot.
Panino con Capocollo di Norcia
A slice of Norcia's cured pork neck on a plain unsalted loaf, from the Italian town whose name for its butchers became Italy's word for a butcher everywhere.
Panino con Capocollo di Martina Franca
Capocollo di Martina Franca is pork neck washed in cooked grape must and smoked over fragno, a near-endemic Puglian oak: sweet against woodsmoke, aged in the trulli, sliced onto Altamura bread.
Panino con Capocollo di Calabria
One whole muscle of pork neck, salted, pressed, wine-washed, and rubbed with Calabrian chilli, then hung a hundred days and sliced thin onto a plain roll: a sandwich built around a single cured cut.
Panino con Capocollo Calabrese
Capocollo di Calabria DOP on a plain southern roll: chilli and red pepper rubbed into the whole pork neck before curing, so the heat rides in the soft fat from the inside out.
Panino con Bresaola della Valtellina
A single lean muscle from the cow's back leg, salted, spiced, and dried in the cold air above Sondrio until it turns deep garnet, then shaved thin into bread with oil and lemon.
Panino al Salame
Salami sandwich; varies hugely by region (Milano, Felino, Napoli, Calabrese, etc.).
Panino al Prosciutto
Prosciutto crudo on bread; type varies by region (Parma, San Daniele, Toscano, etc.).
Panino al Prosciutto Cotto
Cooked ham on bread; milder than crudo.
Michetta con Salame Milano
The michetta is proofed so hard its centre bakes nearly hollow, a thin shell built to crack. Fill it light with salame Milano, the rice-grain-fine, gently sweet pork stick the city is named into.
Michetta con Prosciutto Cotto
Michetta with cooked ham; common Milanese lunch.