Panino Abruzzese
Thick slices of ventricina del Vastese, the coarse, chilli-red, fennel-spiced mountain salume of Abruzzo, on dense country bread with nothing added: a sandwich that wins by subtraction.
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!
Paninaro Style
The 'paninari' youth subculture centered on premium American-style sandwiches at Milan's Panino spots.
Pani câ Meusa
Soft sesame roll (vastedda) filled with boiled veal spleen and lung, fried in lard; eaten 'schietta' (single/plain with lemon) or 'marita...
Pani câ Meusa Schietta
Spleen sandwich 'single'—just spleen, lung, and lemon juice; traditional version.
Pani câ Meusa Maritata
Palermo's spleen roll wed to cheese: lard-fried veal spleen and lung in a sesame vastedda, finished with shaved caciocavallo and a spoon of ricotta to round the iron edge.
Pane e Panelle con Melanzane
The fuller Palermo fritter sandwich: chickpea panelle and fried eggplant in one sesame roll, often with a shaving of pecorino. Two fried things, both planted on the island under Arab rule.
Pane con lo Sfincione
Pane con lo sfincione: a slab of Palermo's thick, spongy focaccia, topped with onion, tomato, anchovy and caciocavallo, pressed warm into a sesame roll. Bread inside bread.
Pane con le Panelle
Pane con le panelle puts bread inside bread: a fried slab of chickpea-flour dough, itself a set starch, slid hot into a soft sesame roll with salt and lemon. Palermo's Arab-rooted street sandwich.
Pane con le Panelle e Crocchè
Palermo's maximal fritter roll: sliced chickpea panelle and bare-fried potato crocchè packed into one soft sesame mafalda, with salt and a hard squeeze of lemon.
Pane con le Crocchè
Pane con le crocchè is Palermo's fried-potato street sandwich: finger-shaped cazzilli, crust shattering over a soft potato cloud, slid hot into a sesame roll beside the chickpea panelle.
Michetta con Salame Milano
The michetta is proofed so hard its centre bakes nearly hollow, a thin shell built to crack. Fill it light with salame Milano, the rice-grain-fine, gently sweet pork stick the city is named into.
Michetta con Prosciutto Cotto
Michetta with cooked ham; common Milanese lunch.
Michetta con Cotoletta
Michetta con cotoletta sets two Milanese icons in one hand: a butter-fried veal cutlet inside the hollow, star-pleated michetta roll, eaten fast while both shells still crack.
Maritozzo Salato
The sweet maritozzo bun (usually filled with whipped cream) made savory with cold cuts or cheese.
Lampredotto con Salsa Verde
Lampredotto emphasizing the green sauce made from parsley, capers, anchovies, vinegar, and garlic.
Lampredotto con Salsa Piccante
Lampredotto with the spicy red chili sauce; fiery variation.
Lampredotto Bagnato
Lampredotto with both bun halves dipped in the cooking broth; extra-moist.
Guastella
Traditional roll similar to vastedda; used for various fillings.
Gorgonzola e Noci
Gorgonzola with walnuts on bread; classic combination.
Cuoppo Napoletano
Paper cone filled with fried foods (zeppole, arancini, frittatine, crocchè); street food, sometimes eaten sandwich-style.
Cotoletta Sandwich con Rucola
Rocket is the anti-tomato on a Milanese cutlet: bitter and bone-dry where tomato is wet, it lifts the fried crumb without softening the snap. The cotoletta panino with the soggy ending designed out.
Cotoletta Sandwich con Pomodoro
A cold Milanese veal cutlet under fresh drained tomato: the crust fried in butter, the juice held off it, a summer panino where the whole craft is keeping the shatter dry long enough to bite.