So much has been written about the food of Bologna and Emilia-Romagna that I have not wandered into the discussion.  But people have asked me about fast food in Italy, usually concerning sandwiches and food on the go so here is a rundown.

Pizza

Although not a sandwich I thought I wound mention pizza as this is a universal fast food. We all know about pizza by the slice, and here it is no different though not as prevalent in all regions as it in the United States. Rome is known for places selling by the slice or by the weight, so you better calculate how many grams you can eat!  There are several chains here where you can get a square piece of adequate pizza and a beer for about 3 euros. But the best place for a slice is near the famous two towers of Bologna or Due Torre (also the name of the pizza place). They sell a slice so large that you could make it dinner and just for 2 euros  It is always crowded with students from the university, in particular.

A grand slice of pizza

Sandwiches

Of course they are not called sandwiches here and depending on the region you are in they go by many names and come in different varieties. Tramezzino is a generic term used for sandwiches throughout Italy. And “panino” is the Italian word for “bread roll” and you will see many types of these filled with meats and cheeses throughout Italy. You will not see the US version called panini (which is the plural of panino).I am going to focus on what is normally found in the Emilia-Romagna region where Bologna is located.

Piadina

Piadina is a thin Italian flatbread normally made with flour, olive oil or lard, salt and water. They come from the Romagna area which is closer to the Adriatic sea. The piadina vary by areas but the seaside town of Rimini is renowned for having the best. They are usually thicker than the wraps you find in the USA.  The piadina is normally filled with local products such as prosciutto, mortadella and a local cheese called squacquerone. This is a very soft creamy cheese. The variety of fillings include arugula, fresh mozzarella cheese, tomatoes, pesto, basil etc.  Made to order the piadina is warmed before adding the ingredients. They are large enough that it makes it difficult to eat on the run, especially if you have a soft cheese or pesto running out the side. But being quite tasty, I’ve grown fond of them.

Piadina with squacquerone cheese

Tigelle

Tigelle are small round breads originally from the Apennines region of Modena and made from flour, water, salt, and yeast. Like piadina you eat these warmed and fill them with meats and cheeses. They are small and people usually order several of them.

Tigelle

Tigella stuffed

Traditionally these were filled with cunza, a spread made from pork lard and flavoured with garlic and rosemary. Tigelle were originally peasant food hence the use of the cunza or lard for sustenance.

Cunza, lard spread

They are called tigelle because originally they were baked between 2 tiles, the word for tile being tigella. Today’s are baked using tigelle irons or large commercially made griddles.

Tigella tile

Tigelle iron

Crescentine

There can be confusion when you hear the word crescentine as some places call the tigelle flatbreads crescentine as well.  But in the middle of writing this blog, my Italian friends asked me to join them for a night of tigelle and crescentine.  I asked them what is the difference and they said you’ll see.  We went to a “baracca” or roughly translated a “shack”. It is an informal eatery that usually has outside seating and the walls are open to the outside.  These gathering spots are very popular amongst locals for indulging in the local foods and wines.  The waitress served large baskets of crescentine and tigelle accompanied by plates of meats and cheeses.  Crescentine are puffy breads of flour, water, salt, lard and yeast. They are fried which is what distinguishes them and these were very light. Also served warm,  you pile on your fillings and fold them over and enjoy!

Crescentine

Crescentine filled

Toast

And then there is “toast”.  I chuckle every time I see these listed on a menu and I have seen a whole place serving nothing but toast.  It is not a type of Emilia-Romagna sandwich but so far I have not seen them elsewhere.  It is basically American style white bread toasted and served with the same fillings you would see in a piadina or tigella.  Oh, they usually name the piadine, tigelle and toast with names of towns to indicate what it contains. Parma will always have prosciutto and Genoa will have pesto.

Toast

Observations

Sandwich types of each region are usually filled with the local meats and cheeses. If you are in Florence, you will find tripe which is the stomach of a cow. I am told it is quite good. Popular in Venice is the tramezzino, which is a small rectangular sandwich made with sliced bread and often food like tuna salad. And in most places you will find the typical panino or bread roll, whether it be round or a baguette.

But you won’t find condiments on your piadina or tigella.  No mustard slathered over the meat or mayonnaise covering your cheese.  Italians do not like to mask the flavors of their food with these unnecessary toppings. But having grownup with these, I find the piadina and tigelle to be dry so I usually order one that has the soft cheese like squacquerone or the simple caprese with tomatoes, fresh mozzarella and basil.  But do enjoy the local foods when you travel and step out of your comfort zone to try something you are not familiar with.  It’s all part of the fun of exploring.

Tramezzino

Panini