Schiacciata & Pizza Bianca - One Sandwich

Flat, olive oil-rich Florentine bread split and filled with prosciutto crudo; oily, salty, perfect.

Schiacciata with Tuscan salami (unsalted, relying on Tuscan bread's lack of salt for balance).

Schiacciata with thick-sliced mortadella; the bread's olive oil complements the fatty sausage.

Schiacciata with paper-thin lardo (cured pork fatback) from Colonnata, cured in marble basins with herbs and spices; melts on tongue.

Schiacciata with finocchiona (fennel-seed studded soft Tuscan salami); aromatic pork.

Sweet grape-studded schiacciata, sometimes split and filled with cream; harvest season specialty.

Pizza bianca with any filling; the Roman street food base.

Pizza bianca with prosciutto crudo.

Roman white pizza (olive oil, salt, no tomato) split and filled with mortadella; beloved combination.

Pizza bianca with fresh figs; seasonal summer treat.

Unsalted Tuscan bread with various cured meats; the bread's blandness balances salty meats.

Grilled bread rubbed with garlic, drizzled with olive oil, topped with prosciutto; open-faced.