Sandwiches
Tramezzini
The history of tramezzini, an Italian sandwich, dates back to the early 20th century. The term "tramezzino" is derived from the Italian word "mezze," which means halves or middle, and it refers to the characteristic triangular shape of the sandwich.
The origins of tramezzini can be traced to the city of Venice, Italy, where they gained popularity as a snack or light meal in the early 1920s. It's believed that the sandwich was created to cater to the city's growing tourism industry. Venice was frequented by travelers who preferred a quick, convenient, and elegant option for a light meal. Tramezzini fit this niche perfectly, offering a tasty and visually appealing alternative to the more traditional Italian fare.
The Gritti Palace, a renowned Venetian hotel, is often credited with popularizing tramezzini. The hotel's founder, Angelo Gritti, is said to have introduced these sandwiches to the hotel's menu in the 1920s. They quickly became a hit among both locals and tourists. Tramezzini were initially served in the hotel's bar, and their popularity spread to other establishments in Venice and beyond.
Tramezzini are commonly enjoyed as a quick snack, a light lunch, or even at social gatherings. Their convenient size and attractive presentation have contributed to their enduring popularity in Italy and beyond. Whether served in cafés, bars, or at picnics, tramezzini continue to be a delightful and accessible culinary choice that reflects Italy's knack for combining flavor, aesthetics, and practicality.
What’s needed
Tools
1 big cutting board
1 serrated bread knife
Ingredients (serves 4 people)
250gr white sandwich bread, crustless
100gr mayonnaise
100gr ham
100gr sautèed button mushrooms
100gr tuna in oil
50gr sliced olives
How To
The tramezzino is characterized by its interior mayonnaise filling and its uncooked nature. While you have the freedom to include any ingredients you prefer, the traditional fillings consist of:
- Prosciutto e funghi (ham and mushrooms)
- Tonno e olive (tuna and olives)
- Tonno e uova (tuna and hard-boiled eggs)
To assemble, begin with a slice of bread and generously spread mayo on it. Then, layer on a substantial portion of ham and a few spoonfuls of mushrooms. Top with another slice of bread to cover the fillings. The next step involves cutting the tramezzino into its classic triangular shape.
To enhance variety, consider creating multiple flavors of tramezzino, resulting in an assortment of distinct options. This culinary approach proves ideal for picnics, offering a delightful selection of delectable choices.
