Panino con Panzanella
Panzanella was invented to rescue stale bread with tomato, onion, and oil; the panino packs that bread-salad back into a fresh roll, a loaf carrying an older loaf brought back to life.
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 Pane Casereccio
Pane casereccio is the country loaf the sandwich answers to, a rustic bread whose dark crust braces a single cured filling. Its Genzano version was Europe's first protected bread, in 1997.
Panino con Pancetta Piacentina
Pancetta Piacentina DOP starts as a squared slab of belly, rolled into a cylinder before curing, so every slice cuts a spiral of fat and lean rather than one flat plane. A plain roll, no ceremony.
Panino con Pallotte Cacio e Ova
Cheese and egg 'meatballs' (no meat) in tomato sauce on bread; cucina povera classic.
Panino con Pagnotta
Sandwich on pagnotta (round loaf).
Panino con Ossobuco
Braised veal shank with gremolata (lemon zest, garlic, parsley) as sandwich; restaurant adaptation.
Panino con Orecchiette e Cime di Rapa
Bari's Sunday plate of orecchiette and cime di rapa, folded into bread at counters like Mastro Ciccio. The bitter green carries it, the pasta rides along, and the panino is the recent part.
Panino con Olive Ascolane
Olive ascolane (large stuffed olives, breaded and fried—meat, Parmigiano, nutmeg filling) in bread; Ascoli's famous snack.
Panino con Nervetti
Boiled calf tendons and cartilage dressed with onion, oil, vinegar; traditional, textural.
Panino con 'Nduja
'Nduja (spicy, spreadable pork salami with Calabrian chili); fiery, melts when warm.
Panino con 'Nduja di Spilinga
'Nduja from Spilinga (spreadable salami with Calabrian chili); fiery, melts on warm bread.
Panino con Musso
Boiled cartilage from calf muzzle, dressed with oil and lemon, on bread; gelatinous texture.
Panino con Musetto
Musetto is pork snout and rind simmered into a gelatinous sausage sliced and eaten hot before it sets dense. Brovada, sour fermented turnip, is the cold cut that saves it from its own richness.
Panino con Mozzarella di Gioia del Colle
Mozzarella from Gioia del Colle DOP; high-quality, flavorful.
Panino con Mozzarella di Bufala
Fresh buffalo mozzarella DOP on bread; creamy, tangy, milky.
Panino con Mortadella e Pistacchi
Mortadella with visible pistachio nuts; premium version.
Panino con Mortadella Bologna IGP
Finely emulsified Bologna mortadella, shot with cool fat cubes and folded thick on a soft roll served warm, not cold: a protected cured meat that eats like air, the bread chosen to disappear.
Panino con Monte Veronese
Monte Veronese DOP cheese (cow's milk, various ages); from Lessinia mountains.
Panino con Montasio
Montasio DOP cheese (hard, aged, nutty); fresco, mezzano, or stagionato.
Panino con Mondeghili
Milanese meatballs (made from leftover boiled meat, mortadella, bread, Parmigiano) on bread.
Panino con Mocetta
Mocetta (dried, cured beef or chamois/ibex); Alpine cured meat.
Panino con Michetta
Hollow, crusty Milanese roll (michetta/rosetta) filled with various ingredients; the roll's air pocket holds fillings.
Panino con Mantovana
Sandwich on mantovana (crusty bread with 'ears').
Panino con Maccheroncini di Campofilone
Extremely thin egg pasta from Campofilone; unusual sandwich filling.