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The Certified Panini Italiani.

Tra i Due
Tra i Due

by: Claudio Sadler

Claudio Sadler, a Michelin star chef, began his collaboration with Panino Giusto in 2012. Three of his panino are today exported to Panino Giusto locations around the world. In September 2017, he created a panino together with a Japanese chef, expert in Italian food, for Panino Giusto Tokyo. The distinctive trait of Sadler’s Panino Giusto panino is the balance between tradition and allegiance to the Italian regions and his creative reinterpretation of these.

INGREDIENTS:

Bread made from wheat and arso flour with natural yeast – a brown wheat flour originating in Puglia, Bresaola from the Valtellina, burrata spun curd cheese, cream of fresh cheese and Taggiasche olives, pumpkin flowers.

Creativity

This Trai i Due panino was created by chef Claudio Sadler for Panino Giusto in 2012: it mirrors his culinary interpretations and the long evolution of his panino. A perfect combination of history and modernity, a rediscovery of old flavours and modern sensory needs. As he says, “the panino is a delicate architecture of flavour where different ingredients and consistencies live in harmonious contrast in the same mouthful”. The panino is composed of bread made from wheat and arso flour with natural yeast – a brown wheat flour originating in Puglia, Bresaola from the Valtellina, burrata spun curd cheese, cream of fresh cheese and Taggiasche olives, pumpkin flowers.

creativita

Mastery

The Tra i Due is a colourful panino, that is eaten with your eyes. All the ingredients must be very fresh. An important point is to cut the olives with a knife so that you can feel their consistency in your mouth.

Territory


The taggiasche olive cream is the result of a recipe comprised of fresh, spreadable cheese, and enhanced with smashed taggiasche olives.




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




Produces the Stracciatella Pugliese cheese made with the heart of the Burrata cheese, with a scintillating and refreshing taste.




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.  




The Bresaola is produced by a family-based company that is now in the second and third generations. The softness and low calorie and protein level, and the high iron level are characteristic of this bresaola.




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