Panino Imbottito alla Romana con Mortadella e Pecorino
Rome, Lazio
Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Rome, Lazio
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Description
The Roman street sandwich — not a tourist creation but the everyday lunch of workers, students, and market-goers in Rome. The vessel is rosetta (a crisp, hollow bread roll with a flower-petal shape) or ciriola (a pointed roll), split and filled with Roman mortadella (thicker cut, slightly fattier than Bolognese), a slice of sharp Pecorino Romano, and optionally a drizzle of olive oil and a few drops of white wine vinegar. The hollow rosetta creates a steam pocket as it cools that softens the interior to the perfect texture for the filling.
III
The Thread
—The Emilian version: mortadella in a pressed soft bread with fresh cream cheese — same filling, different bread Bolognese
—A hollow bread roll soaked in olive oil with fillings — the French Riviera parallel to the Roman rosetta French
—A crisp, hollow bread roll filled with cured meat — the French-Vietnamese evolution of the same hollow bread sandwich principle Vietnamese
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Flavour Context
Crisp hollow rosetta roll, thick-sliced mortadella and sharp Pecorino Romano — the Roman working lunch that requires only a bakery, a butcher, and 10 minutes
Pillars V — VII
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