The Panino celebrates its anniversary!

In Italy, the classic filling combination included their delicious mozzarella, tomato, and prosciutto with arugula. Nowadays, it provides for a mini-meal and break during the late morning or afternoon. For the X-generation, the snack may be a pre-packaged sweet or savory snack but for the generations from the early 60s to 80s - a panini fresh from the bakery with your favorite filling of salami or mortadella is  still a fond memory. Up and down the streets of Italy there are many regional panino versions. For those who grew up in Lazio, in addition to bread, white pizza. The unmistakable fragrance of freshly baked focaccia spread around the bakeries. Here some examples of regional panino versions and options where to eat them. Enjoy! 

Panino with porchetta. The zozzone sandwich par excellence. Typical of the Castelli Romani, of Rome and of central Italy in general, it has now become part of the trade fair traditions of all of Italy. The perfect sandwich with porchetta is prepared with a ciriola - the Roman bread roll open in half and stuffed with thick slices of porchetta, with a knife, and a few pieces of crispy rind. If you are in Rome close to Vatican Museum, you find the Angrypig Birreria e Porchetta

Panino with lampredotto. Typical of Florence, the lampredotto is none other than the abomasum, one of the four stomachs of cattle, cooked for a long time in water with tomato, parsley, onion and celery. The Florentines love it in semelle (the traditional panino), cut into small pieces, and seasoned with the cooking broth, green sauce or spicy sauce. One of the best versions in Florence at the Tripperia Pollini located in District 1 of Florence, close to the Synagogue. 

Pani ca meusa.  Its Italianized name is panino con la milza. It is a dish typical of Palermo and it consists of a soft bread (locally called vastedda or vastella) topped with sesame, stuffed with chopped veal lung and spleen that have been boiled and then fried in lard. Caciocavallo or ricotta may also be added and accompanied only by a slice of lemon. Where to eat the best Pani ca meusa at Rocky Basile. The Basile family has been preparing sandwiches with the spleen for almost 70 years, just think that in the meantime three generations have followed. The mobile stall shuttles between the Vucciria market and Corso Vittorio Emanuele.

Venetian Tramezzino (sandwich). Strolling along the calli of Venice, the sandwiches appear full from the windows of the bacari and taverns. The Venetian sandwich, unlike the Piedmontese one, is cicciotto and the slices of bread have slightly flattened edges, giving it the classic rounded shape. Perfect as an accompaniment to Spritz, the sandwiches have fillings from the most classic to the most imaginative: ham and mushrooms, prosciutto and artichokes, tuna and boiled egg or rocket and shrimp. The Bar alla Toletta, not far from the University Foscari in Dorsoduro has wide choice of tramezzini at affordable prices. 

Piedmontese Tramezzino (sandwich). Also in Piedmont there is a long tradition of tramezzini prepared with soft bread whose edges are removed. The story goes that the name Tramezzino - "tra-mezzo" was created by Gabriele D'annunzio,when he was at the  Caffé Mulassano in Torino in 1926. The owner Angela De Michelis and her husband Onorino Nebiolo, purchased the Caffé  in 1925 upon their return from America. They were inspired by classic American and English tea sandwiches, with a few variations: the bread was not toasted, the crust on the two triangles of pancarré was removed to enhance the softness of the slices and the filling was inspired by traditional Piemontese recipes. The tramezzino with butter and anchovies was the first of a long series of more than 40 types offered every day, from the very popular tramezzino with lobster to that with truffles, to the tramezzino with veal in tuna sauce or with the typical Piemontese bagna cauda, all perfect, even today, to accompany a glass of vermouth or even for an original breakfast.

Michetta with mortadella. The michetta is a typical bread of the Milan area, crunchy on the outside and with very little crumb inside, which was invented by Milanese bakers in 1700, to respond to the bread imported by the Austrian rulers. In 2007 the michetta obtained the recognition of Milan Municipal Denomination. The Milanese love to fill the michetta with various cured meats, in particular the Mortadella, for a quick and tasty lunch. The best Michetta undoubtedly at Michetta Porta Genova e Porto Nuova.

The puccia is a typical bread of Salento, an area of Puglia. It is a classic street food made with pizza dough cooked in a wood oven and used to prepare sandwiches, then stuffed with local products. One of the best places to eat the famous Puccia is at the Pucceria Santo Spirito in Bari not far from the Lungomare Santo Spirito at the water. They offer a menu of puccia - Pucce di Terra - from the Earth and Pucce di Mare (from the sea).

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