Panino Vegetariano
With no cured salt and no fat to lean on, the vegetarian panino binds grilled aubergine, courgette, and peppers with oil, garlic, and vinegar into something soft bread can hold without going to paste.
Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
Panino Triestino
A Trieste roll of hot Praga ham cut to order, with grated kren and a smear of mustard: a Habsburg counter sandwich that needs the horseradish as much as the meat.
Panino Toscano
The panino toscano is built on pane toscano, leavened without salt: a flavourless crumb whose whole job is to carry a salty, fatty, fennel-seeded finocchiona and a sharp pecorino.
Panino Torinese
A mild semi-soft Toma Piemontese set against a pungent anchovy-and-garlic dressing on a firm roll: the Turin counter sandwich, built from the city's cheese and its bagna càuda.
Panino Tonno e Fagioli
Tuna with white beans, olive oil, onion; Tuscan classic.
Panino Tirolese
Tyrolean-style sandwich; German/Austrian influences, often with speck, cheese, horseradish.
Panino Sardo
Coarse fennel-cut Sardinian sausage griddled crisp against sharp pecorino sardo, on shepherd's pane carasau or a hard civraxiu loaf: the panino sardo is the island larder in hand.
Panino Romano
Generic Roman sandwich; typically on rosetta or ciabatta with local ingredients.
Panino Pugliese
Hard-crusted pane di Altamura carrying sweet Murgia capocollo and cool burrata: in Puglia the bread is the protagonist, a durum loaf tough enough to hold cream where a softer slice would slump.
Panino Parmigiano e Aceto Balsamico
Parmigiano with drops of traditional balsamic vinegar from Modena; complex, sweet-sharp.
Panino Padovano
Padua-style sandwich; often with local salumi.
Panino Napoletano
The panino napoletano bakes its filling into the bread: a lard-enriched Neapolitan dough rolled around salame, provolone, and pepper, cut into spirals and sold from the rosticceria case.
Panino Molisano
Pressed soppressata and a fennel sausage from Molise against dry, salty caciocavallo di Agnone, carried in a chewy country loaf: a small region's larder folded into one panino.
Panino Marchigiano
Marche-style sandwich; often with local ciauscolo or lonza.
Panino Mantovano
Sandwich from Mantua; often with local salumi and sbrisolona crumbles.
Panino Lucano
Built on pezzente, the beggar's salame of the pig's poor cuts, the panino lucano sets coarse paprika-stained pork against crisp peperoni cruschi and sharp pecorino.
Panino Ligure
Genoese focaccia split and spread with basil pesto and a little salt-cured anchovy: a Ligurian coast with no room for cattle, built into a sandwich on oil, herb, and the sea.
Panino Integrale
Sandwich on whole wheat bread.
Panino Imbottito
'Stuffed sandwich'; emphasizes filling.
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 Friulano
The Friulian panino frames one cured product of a single cold hill: San Daniele ham pressed with the trotter still on, smoked Sauris, and Montasio off the dairy wheel, on a bread told to stay quiet.
Panino Farcito
'Filled sandwich'; similar meaning.
Panino con Vitello Tonnato
Thin-sliced veal with tonnato sauce (tuna-mayonnaise-caper-anchovy) on bread; classic Piedmontese dish.