More than a sandwich
In Italy, a panino is not just a filled bread roll – it is a little midday performance. Prosciutto crudo, buffalo mozzarella, tomato slices, a few rocket leaves and a drizzle of olive oil: five ingredients, and yet a whole Italian experience.
The bar in Milan serves a plain panino with rosemary ham and lattughino, the one in Rome with porchetta, the one in Florence with lampredotto. The choice reveals which city you are in – for the length of a short lunch break.