Raise your hand who has never bitten into a delicious sandwich with gusto! Since it made its appearance in a bar in Turin, this easy and delicious snack has conquered everyone.
The teeth sink into the soft bread, the creamy sauce explodes in your mouth, the tasty filling envelops the palate. I close my eyes and enjoy this magical moment of pleasure! Few things can match the feeling of supreme satisfaction that a delicious and very Italian tramezzino provides.
This triangular sandwich made up of two slices of sandwich bread and stuffed with cured meats, cheeses, vegetables and sauces represents the Italian version of the sandwich and has its origins in Turin. The paternity of the tramezzino is due to Angela Demichelis and her husband Onorino Nebiolo, two Italian restaurateurs who had made their fortune in America. After years spent in Detroit, the spouses returned to Turin and decided to take over the Caffè Mulassano in Piazza Castello. It was 1925 and in the innovative menu of the restaurant they introduced a small sandwich, a relative of the afternoon tea sandwich that the British consumed together with five o'clock cup of tea. Two slices of very soft bread spread with butter and anchovies were the first version of this delicious finger food.
From Mulassano, where they were born and where they continue to be offered in very tasty variations (about thirty, including lobster, goat cheese with radicchio and truffles, vitel tonné, chicken salad, peppers and anchovies) the tramezzini have gradually spread to many historic places. Even in Venice the tramezzino assumed a certain importance, in fact in the chicest bars of the center it was offered with the dialectal name "el tramesin" and became the protagonist of the morning and afternoon aperitifs.
The term tramezzino was coined by the eclectic poet Gabriele D'Annunzio, who invented this word to replace the English term sandwich, in a period in which even futurist artists were trying to Italianise the names of many products. The word that D'Annunzio had invented represents the diminutive of tramezzo, understood as a moment "halfway" between breakfast and lunch, the ideal break in which to have a snack.
If the most common recipe calls for it cold, it is true however that there are now many variations, even heated. Many argue that the real peculiarity of this versatile sandwich consists in the humidity of the bread, which also derives from the presence of mayonnaise, an almost indispensable ingredient.
If you go to La Darbia for an aperitif, together with a glass of chilled wine and a breathtaking view, I suggest you also savour the tasty sandwich from our kitchen. Chef @matteomonfrinotti and his sous-chef @sebastiano.pagliaro offer it in a classic (but not too much) form with ingredients linked to our garden and thus celebrate a century of life slightly in advance.