Panino con Porchetta Umbra
Umbrian porchetta (wild fennel, garlic, pepper) on bread; aromatic.
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 Porchetta di Ariccia
The Castelli Romani reading of roast pork: a boned pig packed with garlic, black pepper, and rosemary, roasted to shattering crackling. Its filling is fixed by EU law, on bread chosen to say nothing.
Panino con Porceddu
Spit-roasted suckling pig (porceddu) on bread; Sardinia's famous roast.
Panino con Polpette Napoletane
Neapolitan meatballs in tomato ragù on bread.
Panino con Pizzoccheri
Codified, IGP-registered Valtellina buckwheat pasta, pressed into a roll from cold leftovers: the one informal panino form its written standard never covers.
Panino con Piave
Piave DOP (hard cheese similar to Parmigiano); sweet, nutty.
Panino con Pezzente
Basilicata's pezzente, a coarse scrap salame, is cured weeks then sliced cold into dense bread with nothing else added, a tradition once down to one producer before its Slow Food Presidium.
Panino con Pesto Genovese
When pesto stops being a condiment and becomes the whole filling, the bread has to survive a raw green sauce: the panino con pesto genovese is Liguria's basil paste holding a sandwich together.
Panino con Pesto e Fagiolini
Pesto with green beans (the classic pasta accompaniment) on bread.
Panino con Peperoni Cruschi
Peperoni cruschi (dried, fried sweet Senise peppers); crunchy, sweet, essential Lucanian ingredient.
Panino con Pecorino Toscano
Tuscan sheep's milk cheese (fresh, semi-stagionato, or stagionato) on bread.
Panino con Pecorino Siciliano
Sicilian pecorino DOP; peppercorns or saffron sometimes added.
Panino con Pecorino Sardo
Pecorino Sardo DOP (dolce or maturo); dolce is mild, maturo is sharp, granular.
Panino con Pecorino Romano
Pecorino Romano does not melt or slice; it fractures into shards, its 3.5-6.5 percent salt a preservation system, not seasoning. Honey or raw fava beans blunt the hit in the panino it resists.
Panino con Pecorino e Pere
Pecorino with pear slices; cheese course as sandwich.
Panino con Pecorino e Miele
Pecorino cheese with honey; sweet-salty combination.
Panino con Pecorino e Fave
Pecorino with fresh fava beans; springtime classic (also eaten without bread).
Panino con Pecorino di Norcia
Local pecorino, sometimes with truffles.
Panino con Pecorino di Fossa
Pecorino di Fossa is sealed in a tufa pit for three months, no air, no light, its own weight pressing the fat out of it, then crumbled onto plain bread with honey to frame the underground funk.
Panino con Pecorino di Filiano
Pecorino di Filiano DOP (aged in caves, sometimes in olive oil); intense.
Panino con Pecorino d'Abruzzo
Local Abruzzese pecorino on bread.
Panino con Parmigiano-Reggiano
Rough shards of Parmigiano-Reggiano levered off the wheel and tucked into plain bread, the crunch of tyrosine crystals that only a 24 or 36 month cheese carries.
Panino con Parmigiana
Eggplant Parmesan on bread; available throughout Italy.
Panino con Parmigiana di Melanzane
A panino con parmigiana is a whole baked casserole moved into bread: fried eggplant layered with tomato and mozzarella, cut cold so the slab holds its shape, dense and savoury as any cutlet.