Cured meats
In many English-speaking countries, a panino (from the Italian meaning "small bread, bread roll") is a grilled “sandwich” made from bread other than sliced bread and filled with various ingredients, depending on one’s choice, tastes and preferences. Examples of bread types used for panini are the Italian sfilatino, ciabatta and rosetta (also called michetta). The bread is cut horizontally and filled with various ingredients, such as Italian cheese, cured meat, vegetables, sauces and many others, and often served warm after having been pressed by a warming grill. In the Italuan language, the name “panino” is a diminutive of pane ("bread") and literally refers to a bread roll. Panino imbottito ("stuffed panino") refers to a “sandwich”, but the word panino is also often used alone to indicate a sandwich in general. Similar to panino is tramezzino, a triangular or square sandwich made up of two slices of soft white bread, with the crusts removed. In this category has been also added the Romagnola Piadina or Pida, a thin Italian flatbread typically prepared in the Romagna region. It is usually made with white flour, lard and olive oil salt and water. The dough was traditionally cooked on a terracotta dish although nowadays flat pans or electric griddles are commonly used. Although the first U.S. reference to panini dates to 1956, and a precursor appeared in a 16th-century Italian cookbook, the sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s and 1980s.

Cured meats

In many English-speaking countries, a panino (from the Italian meaning "small bread, bread roll") is a grilled “sandwich” made from bread other than sliced bread and filled with various ingredients, depending on one’s choice, tastes and preferences. Examples of bread types used for panini are the Italian sfilatino, ciabatta and rosetta (also called michetta). The bread is cut horizontally and filled with various ingredients, such as Italian cheese, cured meat, vegetables, sauces and many others, and often served warm after having been pressed by a warming grill. In the Italuan language, the name “panino” is a diminutive of pane ("bread") and literally refers to a bread roll. Panino imbottito ("stuffed panino") refers to a “sandwich”, but the word panino is also often used alone to indicate a sandwich in general. Similar to panino is tramezzino, a triangular or square sandwich made up of two slices of soft white bread, with the crusts removed. In this category has been also added the Romagnola Piadina or Pida, a thin Italian flatbread typically prepared in the Romagna region. It is usually made with white flour, lard and olive oil salt and water. The dough was traditionally cooked on a terracotta dish although nowadays flat pans or electric griddles are commonly used. Although the first U.S. reference to panini dates to 1956, and a precursor appeared in a 16th-century Italian cookbook, the sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s and 1980s.
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