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
Pane casereccio is the country loaf the sandwich answers to, a rustic bread whose dark crust braces a single cured filling. Its Genzano version was Europe's first protected bread, in 1997.
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
Milan's breaded-cutlet panino has one problem: the fried shell that makes it worth eating starts softening the moment it leaves the pan. Timing is the whole craft.
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 is built on 'nduja, a fiery spreadable pork paste worked onto warm bread on the back of a knife, often beside a coin of soppressata piccante. The roll has to be warm to work.
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 con cotoletta sets two Milanese icons in one hand: a butter-fried veal cutlet inside the hollow, star-pleated michetta roll, eaten fast while both shells still crack.
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.