Accademia del Panino Italiano
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The Certified Panini Italiani.

Siciliano
Siciliano

by: Riccardo Soncini

Riccardo Soncini, Food team member at Panino Giusto from 2016, became part of the company in 2015, and graduated in Culinary Arts at the University of Pollenzo. Together with Vincenzo Tucci, Catalin Hutupan, Cristina Giordano, Giancarlo Cristaldi and Tiziano Spoltore, the Panino Siciliano was born.


INGREDIENTS:

Mixed grain and seed bread, basil pesto, grilled zucchini, extra virgin olive oil, shaved Cacio Ragusano DOP cheese, fresh cheese with aromatic herbs.

Creativity

The Sicilian was born in 2016 thanks to a team of Panino Giusto collaborators. The intention was to increase the selection of vegetarian panino choices, moving together with new market needs and desires. The panino is composed of mixed grain and seed bread, Cacio Ragusano cheese, grilled zucchini, fresh cheese with aromatic thyme and marjoram, basil pesto, oregano from Pantelleria. Strong tastes and flavours that balance each other: the intensity of the Ragusano is balanced by the aromaticity of the pesto, herbs and fennel flowers inside the panino.

creativita

Mastery

The freshness of the herbs in the cheese represents an important aroma: thyme and marjoram leaves are carefully selected, only selecting and using the best ones. In addition, dressing the grilled zucchini with extra virgin olive oil and oregano from Pantelleria created a wonderful base for the other flavours.

Territory


Ragusano DOP, one of the oldest Sicilian cheeses, is a stretched, curd cheese produced with whole, raw cow’s milk.
It has a slightly spicy aroma that is balanced with other ingredients.





Fruit and vegetable vendor that provides Panino Giusto with different varieties of salad, zucchini and pumpkin flowers.  




The herbal goat’s cheese is a recipe that includes a typical cow’s milk such as robiola, with aromatic herbs (thyme and marjoram).



Oil


The origins of the olive are exclusively Italian and the oil freshly pressed.




Oregano from Pantelleria.




The Panificio Bollani has exclusively created three recipes for Panino Giusto. The typical French bread with one part of buckwheat, yeast base and a low quantity of salt.  The bread that’s made with flour from the wheat flour and arso grain, an unusual recipe for today and largely unknown, is traditionally obtained by grains gathered from the fields after having burnt the stubble, following harvesting. Both the colour and flavour are toasted and today completed with modern methods. The colour is an indication of its perfect contents. Finally, the bread type is mixed cereals and seeds with a natural yeast base.





Fruit and vegetable vendor that provides Panino Giusto with different varieties of salad, zucchini and pumpkin flowers.  



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