Friday Food Porn: Panino Giusto

Important facts about panini: in Italian, the word panini is plural for panino, just like zucchini is plural for zucchina, and spaghetti is plural for spaghetto. In Italian “hair” is also plural – “capelli“, so this is why I keep referring to “them” when I get a blow-out in an English-speaking country, puzzling my hairdresser greatly.

Other, not as relevant, information about panini: Italians eat panini almost on a daily basis. It is a very popular lunchtime snack – it’s quick, you can eat it at your desk wondering where it all went wrong, for you to be eating an overpriced, soggy panino while proof-reading a company report.

This is really sad because when a panino is good, it’s really great. Panino Giusto, which has several locations all over Milan (and a few more in Japan, Hong Kong and England, while a new opening in Cupertino is planned in a few months), basically single-handedly started the panino revolution in the city 30 years ago – making it so popular that the during the 80s, there was a specific sub-culture of urban, rich kids called paninari. Nowadays, they still make some of the best panini in Milan: great ingredients, perfect proportions (their golden ratio: 1 part bread, 1 part affettato, 1 part vegetables + sauce), a very good bread – now sourdough, whose natural flavor allowed them to scale back 20% of the salt previously used.

Here, for your viewing pleasure, we present you with some swoon-worthy panini by Panino Giusto.

WASHINGTON.crudo.langhirano.24.mesi.caprino.pomodor..pat..di.olive.nere.1

WASHINGTON : Ham , Soft Goat Cheese , Tomatoes , Black Olive paste

ta.i.due.pane.farina.frumento.e.grano.arso.bresaola.valtellina.stracciatella.burrata.pugliese.crema.olive.taggiasche.fiore.zucca

“Tra i due” is a creation of Michelin-starred Milanese chef Claudio Sadler. The name, which literally means “between the two” was assigned to the “sandwich” back in the Fascist Era, where all foreign names were banned and had somehow to be translated into Italian.
In it: Bresaola (a cold cut made from beef rather then pork), creamy Stracciatella of Burrata, Ligurian olives and zucchini flowers.

SAVOY.prosciutto.cotto.di.Praga.mozzarella.podoro.di.stagione.aggiuga.senape.delicata

Savoy: Prosciutto Cotto, Mozzarella cheese, Tomato, Arugula and Extra Virgin Olive Oil

RED.KING.salmone.selvaggio.d.Alaska.pescato.all.amo.leggermente.affumicato.e.zeste.di.limone

Red King: Wild Alaska salmon, lemon zest, freshly ground pepper

pgiusto.milano2015.prosciutto.langhirano.24.mesi.crema.di.parmigiano.reggiano.27.mesi.di.solabruna.aceto.balsamico.di.modena.insalata.crema.carciofi.arrost

Milano 2015: again another creation of chef Claudio Sadler.
Prosciutto, slivers of balsamic vinegar, cream of 27-months aged Parmigiano Reggiano, lettuce, artichoke cream.


ORIENTALE.hummus.caprino.melanzane.grigliate.menta.pomodorini.al.forno

Orientale: Soft goat cheese, mint-flavored grilled eggplants, oven-baked cherry tomatoes, hummus

MADRAS.di.Sadler..fesa.tachinella.al.forno.maionese.al.curry.songino.pomodoro.stagione.mandorle.tostate.popcorn.riso.venere.1

Madras (another of Sadler’s creations!) Oven-baked turkey breast, curry-flavored mayonnaise, Songino salad, tomatoes, roasted almonds, black rice popcorn-style

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