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Panino Gennargentu
Panino Gennargentu

by: Giorgio Borrelli

Giorgio Borrelli (48 years old), born in Naples but living in his adopted and beloved city of Cagliari, Sardinia, is the creative maestro who created Panino Gennargentu, which in 2008 won an Italian Championship. In 2016 he won the "Artista del Panino" (Panino Artist) Prize, with the "Tu si che Vale" (You are worthy) Panino. He is also the author of the book "Un Panino Per Tutti i Gusti" (A Panino for all Tastes), published by Gribaudo Feltrinelli in 2018.

INGREDIENTS:

Long, thin sesame bread, sliced wild boar rump, medium sized green zucchini, San Gavino Monreale saffron, cream of pecorino cheese from San Gavino Monreale, vegetable stock, garlic, extra virgin olive oil, salt.

Creativity

The idea was born from the desire to build into a Panino the tastes and characteristics of our territory - Sardinia. Firstly, the sauce was created, and we called it Gennargentu; in a second moment a selection of Sardinian salamis were added, in order to find the perfect balance with the wild boar rump. The Panino Gennargentu represents a vision of Sardinia within a panino, following Italian tradition with regards to the Panino bread shape and preferring products from the Sardinian Territory.

creativita

Mastery

For the Gennargentu Sauce: cut the zucchini into small cubes and lightly pass in a frying pan with two spoons of oil, smashed garlic and vegetable stock (the stock must be prepared with the season’s vegetables, salt and spices). At the end of cooking, add the saffron and the pecorino cheese cream. Mix until a smooth, creamy consistency has been reached. For the Panino composition: cut the sesame bread lengthways and spread the Gennargentu Sauce on both sides of the bread. Fill the Panino with the wild boar slices and close the Panino.

Territory



Oil




From Settimo San Pietro, the Salumificio Su Sirboni is the producer of the wild boar used in the recipe for the Panino Gennargentu.




San Gavino Monreale company and producer of the pecora cream, ricotta, water and salt.



A Cagliari bakery.


Green Roman zucchini



Saffron


Produced by the Consortium of the protection of the San Gavino saffron. It is grown, collected and dried in Sardinia. The San Gavino saffron from Monreale is recognised as the best in the world.


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