Panino con Sfilatino
Sandwich on sfilatino (thin baguette-style).
The Regional & Everyday Panino
Panino con Rosetta
The rosetta is a five-petalled Roman roll baked nearly hollow, a brittle shell around an empty chamber. The sandwich is mostly air, loaded light and eaten before the crust gives in.
Panino con Pane Casereccio
Built on pane casereccio, the salted rustic country loaf with a thick crust and an open chewy crumb. A bread with structure of its own, chosen to push back against a strong filling.
Panino con Pallotte Cacio e Ova
Cheese and egg 'meatballs' (no meat) in tomato sauce on bread; cucina povera classic.
Panino con Pagnotta
Sandwich on pagnotta (round loaf).
Panino con Olive Ascolane
Olive ascolane (large stuffed olives, breaded and fried—meat, Parmigiano, nutmeg filling) in bread; Ascoli's famous snack.
Panino con Mondeghili
Milanese meatballs (made from leftover boiled meat, mortadella, bread, Parmigiano) on bread.
Panino con Michetta
Hollow, crusty Milanese roll (michetta/rosetta) filled with various ingredients; the roll's air pocket holds fillings.
Panino con Mantovana
Sandwich on mantovana (crusty bread with 'ears').
Panino con Filone
Sandwich on filone (long loaf).
Panino con Cotoletta
Breaded cutlet (veal or chicken) on bread; Milanese-style most famous.
Panino con Cotoletta Milanese
Breaded veal cutlet on bread; can be bone-in or boneless, sometimes with arugula.
Panino con Coppia Ferrarese
Sandwich on coppia ferrarese IGP (twisted, crunchy bread); unique shape.
Panino con Ciriola
Sandwich on ciriola (short Roman baguette).
Panino con Ciabatta
Sandwich on ciabatta bread (crisp crust, open crumb, olive oil); invented 1982 in Veneto.
Panino con Carne di Cavallo
Horse meat (grilled or raw) on bread; Catania specialty.
Panino con Biova
Sandwich on biova (soft, white Piedmontese roll).
Panino Catanese
Generic Catanese sandwich; often featuring local sausage or horse meat.
Panino Calabrese
The Calabrian panino leads with 'nduja, a fiery pork paste smeared on warm bread rather than sliced, often beside a coin of soppressata piccante. The one regional panino built on a spread.
Panino Bolognese
Generic Bolognese sandwich; often mortadella or other local salumi.
Panino Abruzzese
Thick slices of ventricina del Vastese, the coarse, chilli-red, fennel-spiced mountain salume of Abruzzo, on dense country bread with nothing added: a sandwich that wins by subtraction.
Michetta con Cotoletta
Michetta filled with cotoletta alla milanese (breaded, fried veal cutlet); Milan's famous cutlet as sandwich.
Cotoletta Sandwich con Rucola
Rocket is the anti-tomato on a Milanese cutlet: bitter and bone-dry where tomato is wet, it lifts the fried crumb without softening the snap. The cotoletta panino with the soggy ending designed out.
Cotoletta Sandwich con Pomodoro
A cold Milanese veal cutlet under fresh drained tomato: the crust fried in butter, the juice held off it, a summer panino where the whole craft is keeping the shatter dry long enough to bite.