A study conducted by students in the culinary course revealed fascinating insights about the sandwiches that Italians enjoy the most.
How do they select their sandwiches? What factors influence their choice?
85% choose their sandwich based on its appearance.
26% select based on whether the sandwich will satisfy their hunger.
21% make their decision based on the price and its financial impact.
48% prefer classic sandwiches.
Only 23% allow creativity to dictate their sandwich choice.
So, which sandwiches do Italians adore the most?

Rosetta with Mortadella – A rosetta bun with mortadella
The rosetta is shaped like a rose, derived from the shape of the bun, common in the Lombardy region, Milan. Its other name is michetta. Mortadella is a pork sausage that contains at least 15% fat and is seasoned with black pepper, pistachios, and essence of myrtle.

Toast with cooked prosciutto and fontina – A toasted sandwich with cooked prosciutto and fontina cheese.
This toast is, of course, the combination of bread and melted cheese, accompanied by prosciutto that has been cooked with fontina cheese typical of the Aosta Valley in northwestern Italy.

Ciabatta with mozzarella, tomato, oregano A ciabatta (what Israelis call a jabata) with mozzarella cheese, tomato, and oregano.
The ciabatta is an oval-shaped sandwich. The name comes from its resemblance to house slippers, which are called Ciabatte in Italian. The bread showcases the colors of the Italian flag: the white of mozzarella, the red of tomato, and the green of oregano.

Sfilatino with salami and pecorino A long roll – similar to a baguette with salami and pecorino cheese.
It resembles a baguette, but is not quite the same. This long roll is wider than its French counterpart. The name ‘Sfilatino’ refers to a long string-like shape of the roll. Inside, salami and sheep’s cheese – pecorino – blend together harmoniously.

Tramezzino tuna, mayonnaise, capers A tramezzino sandwich with tuna, mayonnaise, and capers.
A triangle without crust – a well-known Italian sandwich. Italians apparently love it mainly with tuna, mayonnaise, and capers, which give the soft sandwich a wonderful touch of saltiness.

Piadina with Parma ham, stracchino cheese, and radicchio Tortilla with prosciutto crudo, stracchino cheese, and radicchio leaves.
Piadina is a flatbread that originated in Emilia-Romagna, and its name comes from Greek – a large, wide surface (for making this flatbread). Inside the tortilla, dried prosciutto, soft stracchino cheese, and slightly bitter radicchio leaves are folded.

Bresaola, Parmesan, and arugula sandwich A sandwich with bresaola, slices of hard cheese, and arugula.
A simple sandwich with a slice of dried beef, slices of Parmigiano or Grana Padano, and fresh green arugula that adds a twist to the sandwich.
