Panini in Italy

If you do not want to bake, you will find as well how to adapt the recipes. Before digging into the heart of the preparation, let's find out the Italian tips to make some delicious, simple and easy panini sandwiches. First of all let's understand the language: the correct translation of sandwich is panino, which means small bread. Hence the word panini is just the plural noun. Now let's discuss with which bread we make a panini. The most popular bread is "rosetta", which means a small rose, as it resembles a rose, when viewed from the top. Usually it has as a semi-hard crust and is soft inside. Other kind of bread could be focaccia or ciabatta bread. And I stop here...otherwise, we could discuss for hours and hours about regional bread variety. Then, like elsewhere in the world, we use a filling...and we like a rather simple filling, with 2-3 ingredients at maximum. The most popular types of filling are:
COLD CUTS: Italian cold cuts extend from the most well known such as Parma Ham and Salami to the most traditional and less known regional variety such as Mortadella from Bologna, Bresaola from Valtellina, Nduja from Calabria.