Paninaro Style
The 'paninari' youth subculture centered on premium American-style sandwiches at Milan's Panino spots.
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!
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
Panelle with fried eggplant slices.
Pane con lo Sfincione
Sfincione (thick, spongy Sicilian pizza with tomato, onion, anchovy, breadcrumbs, caciocavallo) eaten folded or in bread.
Pane con le Panelle
Chickpea flour fritters (panelle) in soft sesame roll; Sicilian street food staple, often with crocchè.
Pane con le Panelle e Crocchè
Panelle with potato croquettes (crocchè) in roll; double-fried carb heaven.
Pane con le Crocchè
Potato croquettes in bread; simple fried potato sandwich.
Michetta con Salame Milano
Michetta with Milanese salami (fine-grained, mild, garlicky).
Michetta con Prosciutto Cotto
Michetta with cooked ham; common Milanese lunch.
Michetta con Cotoletta
Michetta filled with cotoletta alla milanese (breaded, fried veal cutlet); Milan's famous cutlet as sandwich.
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
Cotoletta with peppery arugula on top.
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.
Ciabatta Siciliana
Sicilian ciabatta with local ingredients.