Panino con Soppressata Molisana
Soppressata molisana is a pressed pork salame from premium cuts, its casing wiped with orange peel, even-tempered on a plain loaf. Recorded as a Kingdom of Naples delicacy since the 1800s.
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 con Soppressata Lucana
Soppressata lucana is Basilicata's lean, fennel-led pressed salame, firmer and drier than its chilli-driven Calabrian neighbour, sliced thin on a plain southern loaf.
Panino con Soppressata Calabrese
Soppressata di Calabria on a firm country loaf: a coarse pork salame pressed flat under stones, the chopped lean shouldered with visible lardons and shot through with chilli and red pepper.
Panino con Soppressa Vicentina
Soprèssa Vicentina is the Veneto's large, soft, sweetly spiced salame, so wide one slice fills a roll and so tender it has to be cut a half-centimetre thick or it tears.
Panino con Slinzega
Slinzega is bresaola's small, lean sibling: a 300-to-800-gram Valtellina muscle that cures faster and harder into something denser and more mineral, sliced translucent.
Panino con Sfilatino
Sandwich on sfilatino (thin baguette-style).
Panino con Scamorza
Scamorza (pear-shaped stretched-curd cheese, sometimes smoked) on bread.
Panino con Sbriciolona
Sandwich with sbriciolona (crumbly, coarse-ground Tuscan salami); breaks apart when sliced.
Panino con Sarde in Saor
Fried sardines cured cold in a sweet-sour tangle of vinegared onions, raisins, and pine nuts, drained onto a crusted Venetian roll and eaten as a bàcaro cicchetto.
Panino con Sarde a Beccafico
Stuffed sardines (breadcrumbs, pine nuts, raisins, orange zest) on bread; sweet-savory fish.
Panino con Salumi di Norcia
Various Norcia salumi; the town is Italy's cured meat capital.
Panino con Saltimbocca
Veal scaloppine with prosciutto and sage in butter-wine sauce on bread; classic Roman dish adapted.
Panino con Salsiccia Sarda
Sardinian sausage (coarse-ground pork, often with wild fennel) on bread.
Panino con Salsiccia e Friarielli
Grilled sausage with friarielli; the iconic Naples combination.
Panino con Salsiccia di Cavallo
Horse meat sausage on bread.
Panino con Salsiccia Calabrese
Calabrian sausage (often spicy) on bread.
Panino con Salsa Tartufata
Sandwich with truffle sauce/paste.
Panino con Salame Sant'Angelo
The panino con salame Sant'Angelo carries the only Sicilian salame with a European mark, knife-cut to a coarse irregular grain, peppered, and cured in the damp air of the Nebrodi hills.
Panino con Salame Mantovano
Salame mantovano leads with garlic steeped in Lambrusco and a coarse, soft cure from the humid Po plain, sliced thick on a crusted roll. A traditional Mantuan product, no DOP yet.
Panino con Salame Felino
Salame Felino stakes everything on doing less: pork minced medium, seasoned with garlic and pepper steeped in white wine, hand-tied, and shaved thin at the clarinet-beak angle on a quiet Parma roll.
Panino con Salame di Varzi
Salame di Varzi DOP cut thick on the bias: lean and fat in large pieces, a mild sweet cure from the damp Oltrepò hills, on a plain roll that lets the softness lead.
Panino con Salame di Turgia
A Piedmontese salame built on the lean, dark, faintly gamey beef of an end-of-career dairy cow, bound with pork fat and cured in the Valli di Lanzo above Turin.
Panino con Salame Cotto
Cooked salami; Piedmontese specialty.
Panino con Salam d'la Duja
Salam d'la duja on a firm biova: a Piedmontese salame matured submerged in pork lard inside a terracotta crock, kept slack and almost spreadable because the rice-paddy air was too damp to hang it.