A good place to start for a delicious panino is Gustapanino in Piazza Santo Spirito.
5. It’s “panino,” not “panini.”
Like we call it in the U.S. That is, unless you are eating more than one sandwich, since “panini” is the plural form of the word… no judgment if you are.
4. Be adventurous.
Translations of descriptions of different types of charcuterie can be off-putting, but tasting something is the best way to find out if you like it. For example, I tried a piece of toasted bread with a creamy spread on it that I loved, only to later find out that it was pig lard.
PHOTO AJ KIYOIZUMI
3. Don’t be afraid to make your own.
Although starting from a panino described on a menu is a good idea, creating your own combinations is more satisfying and never gets redundant.
2. The bread can make or break the sandwich.
For example, Florentine bread is not made with any salt (so as to not compete with any cheese or meat for flavor.) So, it can taste bland and the texture might not be as fluffy as you might expect. I enjoyed the piadina, or wrap, even more than I did the “pane Toscana” (Tuscan bread).
1. Don’t eat and walk.
Italians believe that eating deserves your full attention, so nothing is ruder than munching and strolling. It makes you appreciate your culinary creation more!
A good place to start: Gustapanino in Piazza Santo Spirito. Always busy but never a long wait, they cut the meats fresh and have all of the toppings displayed so that you don’t miss anything. Also, keep an eye out for shops that offer a flat price for as many toppings as you want.
Article written by AJ Kiyoizumi.
