We know that dining is one of the highlights of any trip to Italy. Our cuisine is well-renowned and we’re pretty proud of it. But let’s face it; sometimes you just want a light lunch or a snack to tide you over instead of a heaping plate of pasta. Fortunately, Italians know how to serve up some pretty tasty sandwiches, too.
Frequently found in bars or establishments known as tavola calda, there are also shops known as a paninoteca; dedicated solely to sandwiches. Any alimentari (deli) shop will also custom-create a panino just for you.
Panino. Outside of Italy it is better known by its plural (panini), this is the basic sandwich found all over the country. A few slices of meat and cheese are arranged on a crusty roll, which can be then placed on a contraption composed of two hot, metal plates to warm it up.
Tramezzino. These are great for little snacks as they are more delicate, sort of like tea sandwiches. Soft white bread is spread with mayonnaise and then toppings such as tuna, hard-cooked egg, prosciutto (cooked or cured), or arugula are added. They are normally served in triangular halves.
Toast. This is not a mere piece of golden bread. It is, instead, your basic grilled cheese sandwich, by a different name. Soft bread is layered with cooked ham and cheese slices and then grilled.
Pizza Rustica. Pieces of pizza bianca (focaccia bread) are filled with meats, cheeses, and/or vegetables. It is normally served cold, but can be heated on request.
If the descriptions are enough to make you hungry, be sure to keep your eyes open for the little caffés and shops that offer these tasty tidbits.
If you have searched the web looking for activities to do while vacationing on the Amalfi Coast, there is no doubt that you have already read about Mamma Agata and her incredible cooking school in Ravello.
At Summer in Italy we do care about our guests, and this is why, in order to help you making your food shopping in Italy just perfect, we would like to share a few tips about high-quality local products.
Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.