Schiacciata Fiorentina con Prosciutto
Flat, olive oil-rich Florentine bread split and filled with prosciutto crudo; oily, salty, perfect.
Schiacciata & Pizza Bianca
Schiacciata con Salame Toscano
Schiacciata with salame toscano, the coarse-ground Tuscan pork salame cured with whole black pepper and garlic, folded loose into flat oven bread kept deliberately plain.
Schiacciata con Mortadella
Warm Tuscan schiacciata split along its middle, the oven heat still in it, ribboned loose with sheets of soft Bolognese mortadella. A Florentine bakery panino.
Schiacciata con Lardo di Colonnata
Schiacciata with lardo di Colonnata, pork back fat cured in Carrara marble basins until silken, shaved to glass and draped onto warm flat bread that melts it.
Schiacciata con Finocchiona
Schiacciata with finocchiona (fennel-seed studded soft Tuscan salami); aromatic pork.
Schiacciata all'Uva
A leavened Tuscan flatbread layered with whole wine grapes and lightly sugared, baked only at the September harvest. The crumb stains violet; the seeds stay in.
Pizza Bianca Farcita
Pizza bianca farcita: the Roman bakery's open template, a length of salted oil flatbread split, filled with whatever the customer names, folded into a paper parcel.
Pizza Bianca con Prosciutto
Pizza bianca con prosciutto: warm Roman flatbread split open and lined with hand-shaved raw cured leg, the most-ordered single filling at every Roman bakery counter.
Pizza Bianca con Mortadella
The Roman afternoon panino: a warm length of pizza bianca cut with scissors at a forno counter, lined with hand-sliced mortadella, folded once, and handed across.
Pizza Bianca con Fichi
A late-summer Roman build that cannot be made off-season: pizza bianca opened and layered with prosciutto crudo and split settembrini figs, sold by the etto from August to October.
Pane Toscano con Salumi
The mixed-salumi panino is a Tuscan cold-cuts board folded into bread: finocchiona, prosciutto, salame, and lardo on the saltless loaf that keeps each cured meat distinct. PDO 2016.
Fettunta con Prosciutto
Grilled bread rubbed with garlic, drizzled with olive oil, topped with prosciutto; open-faced.