Panino con Bagnet Vert
Piedmont's bollito sauce moved between bread: raw parsley pounded with anchovy, garlic, and capers, spread thick over cold boiled beef on a firm country roll.
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 Bagnet Ross
Red sauce (tomato, peppers, onion) accompanying bollito; on sandwiches.
Panino con Bagna Cauda
Bagna càuda, Piedmont's hot anchovy-and-garlic bath, smeared thin into a crusted roll with raw peppers and cardoon: a loud table dip forced into bread, where the whole craft is how little goes in.
Panino con Baccalà Mantecato
Baccalà mantecato is air-dried cod soaked for days, poached, and beaten with olive oil into a pale, airy cloud, spread thick on grilled bread: a Venetian cicchetto that eats like whipped sea butter.
Panino con Asiago
Asiago DOP cheese; fresco (soft, mild) or d'allevo (aged, sharp).
Panino con Arrosticini
Skewered lamb cubes (arrosticini) in bread; Abruzzo's iconic street food.
Panino con Arancina/Arancino
Fried rice ball (arancina in Palermo, arancino in Catania) in bread; controversial naming, definite carb overload.
Panino con Acciughe di Monterosso
Monterosso anchovies (salted or marinated) on bread; the Cinque Terre anchovy capital.
Panino con Acciughe al Verde
Anchovies in green sauce; Piedmontese preparation.
Panino con Abbacchio
Roman spring lamb (abbacchio) preparations on bread.
Panino Catanese
Generic Catanese sandwich; often featuring local sausage or horse meat.
Panino Caprese
Fresh mozzarella, tomato, basil, olive oil; the caprese salad as sandwich.
Panino Caprese
Mozzarella, tomato, basil, olive oil; the caprese salad as sandwich.
Panino Calabrese
Calabrian sandwich; often spicy with 'nduja, soppressata piccante.
Panino Bolognese
Generic Bolognese sandwich; often mortadella or other local salumi.
Panino al Tartufo
Sandwich featuring black truffle (tartufo nero di Norcia) or truffle products.
Panino al Salame
Salami sandwich; varies hugely by region (Milano, Felino, Napoli, Calabrese, etc.).
Panino al Prosciutto
Prosciutto crudo on bread; type varies by region (Parma, San Daniele, Toscano, etc.).
Panino al Prosciutto Cotto
Cooked ham on bread; milder than crudo.
Panino al Porchetta
Slow-roasted whole pig seasoned with rosemary, garlic, fennel, black pepper, and salt; crispy skin and tender meat, carved onto crusty br...
Panino al Lampredotto
Florence's iconic tripe sandwich; fourth stomach of cattle slow-simmered in tomato, onion, celery, and parsley broth, served on crusty se...
Panino al Lampredotto Gourmet
Upscale lampredotto with premium ingredients.
Panino al Formaggio
Cheese sandwich; cheese type varies by region.
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.