Panino con Cappon Magro
Genoa's grandest fast-day dish is a tiered seafood-and-vegetable pyramid bound in anchovy green sauce, built over a day for Christmas Eve. The panino folds that architecture flat and walks it.
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 Caponata
Caponata, the rested Sicilian relish of fried eggplant in sweet-sour agrodolce with capers, olives, and celery, spooned into a crusted roll. A finished dish before it ever meets bread.
Panino con Capocollo Toscano
Capocollo toscano on saltless pane sciocco: the cured pork neck seasoned the Tuscan way, with fennel, pepper, garlic and a wash of Chianti, sweet and anise-scented rather than hot.
Panino con Capocollo di Norcia
A slice of Norcia's cured pork neck on a plain unsalted loaf, from the Italian town whose name for its butchers became Italy's word for a butcher everywhere.
Panino con Capocollo di Martina Franca
Capocollo di Martina Franca is pork neck washed in cooked grape must and smoked over fragno, a near-endemic Puglian oak: sweet against woodsmoke, aged in the trulli, sliced onto Altamura bread.
Panino con Capocollo di Calabria
One whole muscle of pork neck, salted, pressed, wine-washed, and rubbed with Calabrian chilli, then hung a hundred days and sliced thin onto a plain roll: a sandwich built around a single cured cut.
Panino con Capocollo Calabrese
Capocollo di Calabria DOP on a plain southern roll: chilli and red pepper rubbed into the whole pork neck before curing, so the heat rides in the soft fat from the inside out.
Panino con Canestrato Pugliese
Canestrato Pugliese is a hard whole-sheep's-milk cheese ridged by the reed basket it ages in, broken into shards on a durum loaf. PDO since 1996, born on the Abruzzo-to-Puglia drove roads.
Panino con Canederli
A Tyrolean bread dumpling, sliced and tucked into a roll: the panino con canederli puts cooked bread inside raw bread, the frugal Alpine answer to the week's stale loaf.
Panino con Cacioricotta
Cacioricotta is made twice in one pot, scalded near boiling like ricotta then rennet-set like a cacio, so it dries firm and crumbly rather than spoonable. The southern Italian crumbling-cheese roll.
Panino con Caciocavallo
Caciocavallo is a gourd-shaped cheese tied at the neck to hang and age. Hang it over embers and its melting face ropes onto bread: caciocavallo impiccato, a sandwich of a wheel, a fire, and a slice.
Panino con Caciocavallo Silano
Caciocavallo Silano DOP (stretched-curd cheese from the Sila plateau); aged, sharp.
Panino con Caciocavallo Podolico
Caciocavallo Podolico is the cheese of a half-wild grey cow that gives ten litres a day for a few spring months: a rare, herb-soaked, long-aged wheel the panino guards rather than dresses.
Panino con Burrata
A panino con burrata is built around a filling that wants to escape: a mozzarella pouch of cream-loosened curd that spills when cut, caught by a roll firm enough to hold it.
Panino con Burrata e Crudo
Cool Pugliese burrata torn over a roll, salt-deep prosciutto crudo folded against it: a gourmet-counter sandwich whose whole effect lives in the gap between fresh and cured.
Panino con Brovada
Brovada is white turnip soured for weeks under the spent skins of black grapes, then shredded against warm Friulian snout-sausage so the pork reads clean. The acid carries the panino.
Panino con Bresaola della Valtellina
A single lean muscle from the cow's back leg, salted, spiced, and dried in the cold air above Sondrio until it turns deep garnet, then shaved thin into bread with oil and lemon.
Panino con Bra
No wheel of Bra is made in Bra: the Roero town ripened and sold a cheese the Cuneo mountains produced. The panino turns on Bra tenera, soft and young, or Bra duro, hard, aged, and set against cugnà .
Panino con Bottarga
The panino con bottarga turns cured fish roe into a sandwich by treating it as a seasoning: grey-mullet bottarga shaved to translucent slivers over oil and bread, a little carrying a long way.
Panino con Bottarga e Burro
The Sardinian two-ingredient panino: cold butter spread thick on a plain country loaf, with bottarga di muggine shaved fine over it. The butter is the design.
Panino con Bombette
Bombette (pork bundles stuffed with cheese, sometimes capocollo) grilled, on bread; Cisternino's specialty.
Panino con Bollito Misto Piemontese
Bollito misto is a Piedmontese ceremony, seven cuts and seven sauces wheeled out on a heated trolley, codified in the Savoy court kitchens. The panino cuts it to one slice, one sauce, and a roll.
Panino con Bitto
Bitto is made only from June to September, high on the summer pasture of the Valtellina, from cow's milk with a little goat's worked in, and it ages for years. The panino reads one wheel off the alp.
Panino con Biova
Sandwich on biova (soft, white Piedmontese roll).