Wrap Italiano
The Italian bar chain's chilled-shelf reading of the wrap: prosciutto, fresh mozzarella, rocket and pesto rolled in a soft tortilla, sealed at the seam, in by the early 2000s.
The Gourmet & Modern Panino
Paninoteca
The Italian sandwich counter, not one recipe: a case of cured meats and cheeses built to order, one meat against one cheese against one sharp thing. Milan's 1960s bars made it.
Panino Gourmet
Upscale panino with premium ingredients, often in dedicated panino shops (paninoteche).
Panino Gourmet Contemporaneo
Contemporary gourmet sandwich with innovative combinations; Italian chefs elevating the panino.
Panino con Tartare di Manzo
Alba's carne cruda all'albese given a roll: knife-cut raw Fassona piemontese, the double-muscled Langhe breed lean enough to eat raw, dressed at the last second with oil, lemon.
Panino con Salsa Tartufata
Salsa tartufata, a dark truffle-and-mushroom paste, spread thin into a barely warmed panino. A dose of a fierce, fleeting aroma pre-measured and tamed in a jar.
Panino con Kebab
Döner kebab in Italian bread; widespread street food.
Panino con Falafel
Falafel sandwich; Middle Eastern influence.
Panino al Tartufo
The smell that sells most truffle panini is one lab-made molecule, 2,4-dithiapentane, not the tuber. Real shaved Alba white or black Norcia truffle is rarer, costlier, and gone within the day.
Paninaro Style
The 'paninari' youth subculture centered on premium American-style sandwiches at Milan's Panino spots.
Maritozzo Salato
The sweet maritozzo bun (usually filled with whipped cream) made savory with cold cuts or cheese.