Panino con Culatello di Zibello
Culatello (cured pork loin heart, the 'king of salumi') from Zibello; aged in humid Po River cellars, complex and expensive.
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 Cotoletta
Milan's breaded-cutlet panino has one problem: the fried shell that makes it worth eating starts softening the moment it leaves the pan. Timing is the whole craft.
Panino con Cotoletta Milanese
Breaded veal cutlet on bread; can be bone-in or boneless, sometimes with arugula.
Panino con Corallina Romana
Coins of corallina romana, the lean Roman salame studded with white fat cubes and whole peppercorns, folded into a rosetta. The cured meat the Roman Easter table is built around.
Panino con Coppiette
Coppiette (dried, spiced pork strips, originally horse meat); chewy, intensely flavored snack.
Panino con Coppia Ferrarese
Sandwich on coppia ferrarese IGP (twisted, crunchy bread); unique shape.
Panino con Coppa Piacentina
Coppa Piacentina DOP is the cured pork neck that Milanese merchants were naming separately by the early 1400s. The marbled fat of the neck is what the six-month cure is built for.
Panino con Coppa di Testa Marchigiana
Head cheese Marche-style on bread.
Panino con Coglioni di Mulo
Comically named 'mule's testicles' salami (actually large pork salami); Norcia specialty.
Panino con Ciriola
Sandwich on ciriola (short Roman baguette).
Panino con Cipolla Rossa di Tropea
Sweet red onion of Tropea IGP on sandwich; mild, sweet, often raw or in marmalade.
Panino con Cinta Senese
Salumi from Cinta Senese heritage pigs (black with white belt); prized, intensely flavored pork.
Panino con Cime di Rapa
Puglia's bitter turnip tops boiled then fried down with garlic, chilli, and an optional anchovy, piled into a crusted roll or puccia. A cooked vegetable carrying the whole sandwich.
Panino con Cima alla Genovese
Cima (stuffed veal breast with eggs, vegetables, offal); sliced cold for sandwiches.
Panino con Ciauscolo
Ciauscolo IGP (soft, spreadable salami from Marche); smeared on bread like pâté, heavily spiced with garlic, black pepper.
Panino con Ciabatta
Sandwich on ciabatta bread (crisp crust, open crumb, olive oil); invented 1982 in Veneto.
Panino con Casu Marzu
The controversial 'rotten cheese' with live insect larvae; illegal to sell, still made and eaten; strong, pungent, ammonia-rich.
Panino con Castelmagno
Castelmagno DOP (blue-veined cow's milk cheese from Cuneo); crumbly, intense, rare.
Panino con Cassoeula
Cassoeula (pork and cabbage stew) components on bread; winter dish.
Panino con Casera
Casera DOP cheese (semi-hard cow's milk); more available than Bitto.
Panino con Casciotta d'Urbino
Casciotta d'Urbino DOP (sheep and cow milk cheese); mild, mentioned as Michelangelo's favorite cheese.
Panino con Carne di Cavallo
Horse meat (grilled or raw) on bread; Catania specialty.
Panino con Carciofi alla Romana
A whole globe artichoke braised soft with wild Roman mint, sliced and laid between bread. Not the fried alla giudia: the romana goes in wet, herb-soaked, and tender to the core.
Panino con Carciofi alla Giudia
A whole artichoke pressed open and fried twice until the leaves go to glass and the heart stays tender, then raced into bread before the crisp fades. The Roman Jewish quarter's signature, in a loaf.