Recipes

Panini

Panino is a practical meal, a strong and widespread culinary habit in every corner of Italy that has ancient roots: the Romans spread the custom of eating bread with something in between. The term “panino” derives from latin panis ac perna, that was a bread with ham cooked in the water of dried figs. Even Leonardo Da Vinci takes part in the history of the sandwich. "I take a slice of bread and put it between two pieces of meat," said Leonardo. "But how can I call this dish?" he wondered. And the answer came from Britain, from a certain Lord Sandwich: an inveterate card player who found it difficult to leave the card table to go to lunch. He asked to prepare two slices of bread containing a slice of roast beef, in place of the serving dish. The result is the forerunner of the sandwich. Italy quickly realizes the potentiality of this tasty meal and the creativity that has always characterized our country can not but turn to this meal, drawing on local excellence. Thus we have the sandwich with the Florentine lamprey, or the Sicilian bread with meusa, bread with sesame seeds stuffed with spleen and lungs and the sandwich with porchetta from Lazio. Then there is the piadina from Emilia Romagna and the fried gnocco from Modena, which is known as crescent in Bologna, pinzino in Ferrara and chiusulin in Piacenza. Tigella is a kind of bread, thin and round-shaped, filled with cured meats and cheese. Puglia is famous for the typical bread from Altamura combined with sausages

Recipes

Panini

Panino is a practical meal, a strong and widespread culinary habit in every corner of Italy that has ancient roots: the Romans spread the custom of eating bread with something in between. The term “panino” derives from latin panis ac perna, that was a bread with ham cooked in the water of dried figs. Even Leonardo Da Vinci takes part in the history of the sandwich. "I take a slice of bread and put it between two pieces of meat," said Leonardo. "But how can I call this dish?" he wondered. And the answer came from Britain, from a certain Lord Sandwich: an inveterate card player who found it difficult to leave the card table to go to lunch. He asked to prepare two slices of bread containing a slice of roast beef, in place of the serving dish. The result is the forerunner of the sandwich. Italy quickly realizes the potentiality of this tasty meal and the creativity that has always characterized our country can not but turn to this meal, drawing on local excellence. Thus we have the sandwich with the Florentine lamprey, or the Sicilian bread with meusa, bread with sesame seeds stuffed with spleen and lungs and the sandwich with porchetta from Lazio. Then there is the piadina from Emilia Romagna and the fried gnocco from Modena, which is known as crescent in Bologna, pinzino in Ferrara and chiusulin in Piacenza. Tigella is a kind of bread, thin and round-shaped, filled with cured meats and cheese. Puglia is famous for the typical bread from Altamura combined with sausages
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