Some people use “Pancarrè” to prepare tasty sandwiches while some prefer what we call “Tramezzino” bread. While the kitchen is the ultimate space where one can give free rein to their creativity, for some really impeccable recipe you can always resort to the tradition. That way the result is always assured.
Originally tramezzino (an Italian sandwich which is only served cold) was born as a substitute of the English sandwich and was then prepared with white bread (find out more on the history of tramezzino here). Nowadays tramezzino has a “life of its own,” which requires the perfect “dedicated” bread.
But let’s step back a little …
“Pancarrè” is a type of sliced bread, whose name is synonymous with “Square Bread”. Born in Turin, its origin is really special. Back in the old times, when an executioner went into a bakery to buy bread he was usually met with the resistance of the baker that was not happy to serve those who dealt in such a trade and, as a sign of contempt, would hand him the loaf upside down. Later on, this practice was banned by an ordinance, however, it was soon overtaken by bakers, who started to produce a new type of square bread, equal on each side, in order to continue undetected with their little “benevolent” custom as an inside joke (from “Alla scoperta del cibo” by Fabrizio Diolaiuti, Sperling & Kupfer). Pancarrè has come a long way from such a sad origin! Today it is the perfect bread to be toasted in order to prepare delicious grilled sandwiches.
And the “Tramezzino” bread? It is distinguished at a glance from “Pancarrè” because it has no crust and generally tends to be whiter. And now we reveal a secret: our “Tramezzino” bread, the mythical Spuntinelle, have a nice white color thanks to the addition of milk! Spuntinelle is the perfect bread for a “tramezzino”, thanks to its smoothness and softness, and is ideal to prepare stuffed little sandwiches that can be cut in the classic triangular shape but also closed in little rolls to prepare delicious appetizers and aperitifs.
“Pancarrè” or “Tramezzino” bread? The answer is: both!