The perfect gastrosophical sandwich

Among the many delicacies capable of making anyone lose their minds, one is undoubtedly the stuffed sandwich * a sort of pristine sin of gluttony in a "portable" version, and ready to be eaten in any situation of the day. Well, the stuffed sandwich is "the dish" that many resort to as a prodigious remedy when the stomach begins to claim.

Indeed, there is no shortage of opportunities where you can establish a delicious tête-à-tête with a sandwich; For example, at work, especially during the essential lunch break. An attractive alternative is to be seduced by a delicious Italian sandwich comfortably "spread" on the bench of the nearby park, or well perched on the steps of some sumptuous palace.

In addition to the office, the sandwich is also a providential Nirvana at school, among desks, blackboards and notebooks, where the exact same script is repeated as what was aired at work – of the series – better a delicious sandwich than any other obvious and anonymous snack. At this point, there should be no more doubts and perplexities about the gastronomic usefulness of the stuffed sandwich. A curiosity that can instead arouse common thought is to establish the age of "ours", that is, how old "the bread full of goodness" is and above all who had the happy intuition to prepare it the first time!

It is difficult to attribute an archaeological label or even a birthday date to it, but it is anything but a recent invention! In any case, establishing the historical moment in which it began to circulate (and satiate) becomes a task that is anything but obvious.

Yet, searching and rummaging patiently back in time, traces, or rather "crumbs" of bread, leap out of it! It would even seem that in ancient Rome there was the pleasant custom of consuming the bread of the time (panem) stuffed with well-cooked pork – a sort of bread and ham ante litteram, obviously heterogeneous from today's one but certainly "tempting".

It doesn't matter if your candid palate will end up capitulating to the goodness of a Romagna piadina, an amazing sandwich with lampredotto, or the delicious pani ca meusa – an all-Sicilian culinary pride that the world envies us.

The important thing is that it is appetizing, prepared with genuine and quality ingredients, and that it gives a lashing pleasure from the first to the last bite. The chronicle produced so far gives an idea of the concreteness of the stuffed sandwich; In addition to this, it is useful to spend a few quick words of praise to celebrate the one in the domestic version, and that is basted in sacrosanct intimacy and "creative license".

In the homemade version, in fact, the type of bread that most entices you must not be missing and of course the filling – the latter without limits to inspiration and imagination. Among the most interesting, just to offer a mild idea devoid of any pretty, we find the bread with omelette and scamorza cheese, the one with salami and broccoli sautéed in a pan, the sandwich full of slices of good roast meat tasseled with sinuous mustard, the rosette with cooked ham and fontina cheese, the michetta with gorgonzola cheese and peppers, Not to mention the wholemeal sandwich made with raw ham, tomato slices and buffalo mozzarella.