This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Tramezzino" – news · newspapers · books · scholar · JSTOR (February 2013) (Learn how and when to remove this template message)
.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}@media all and (max-width:500px){.mw-parser-output .hidden-begin{width:auto!important;clear:none!important;float:none!important))You can help expand this article with text translated from the corresponding article in Italian. (April 2024) Click [show] for important translation instructions. View a machine-translated version of the Italian article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Consider adding a topic to this template: there are already 3,069 articles in the main category, and specifying|topic= will aid in categorization. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Italian Wikipedia article at [[:it:Tramezzino]]; see its history for attribution. You should also add the template ((Translated|it|Tramezzino)) to the talk page. For more guidance, see Wikipedia:Translation.
Tramezzino
Place of originItaly
Region or statePiedmont
Main ingredientsBread, various fillings

The tramezzino (Italian: [tramedˈdziːno]; pl.: tramezzini) is an Italian sandwich constructed from two slices of soft white bread, with the crusts removed, usually cut in a triangle. Popular fillings include tuna, olive, and prosciutto, but many other fillings can be used.[1][2]

Etymology

The term tramezzino was coined by Gabriele D'Annunzio to replace the English word sandwich.[3] It is the diminutive of the word tramezzo, meaning 'in-between' (formed with the addition of the suffix -ino).

History

The origin of the tramezzino can be found in the Caffè Mulassano in Piazza Castello, Turin, where it was devised in 1925 as an alternative to English tea sandwiches.[4][5] In July 19, the newspaper La Cucina Italiana wrote the first official recipe for the sandwich. Tramezzini are also sold in Hungary pre-packaged at railway and subway stations, and are a popular food choice of commuters.

Features

The tramezzino consists of soft milk bread without crust in a triangular shape, stuffed abundantly in the center. The peculiarity of this Italian specialty is given by the humidity of the bread, which is conferred by the presence of mayonnaise and, in Venice, also by the humid climate of the city.[citation needed] This makes the bread particularly soft. Among the most common fillings are ham with mushrooms, artichokes, cheese; mozzarella and tomato; fish: tuna, salmon, shrimps or crab; salami and boiled egg; rocket and bresaola and chicken and salad.

See also

References

  1. ^ Moliterni, Rocco (April 11, 2013). "Qui è nato il tramezzino e si sente". La Stampa (in Italian).
  2. ^ "Tramezzini Recipes".
  3. ^ I grandi imprenditori del XIX secolo: centocinquant'anni di storia di Italia, di scoperte, di invenzioni, di impresa, di lavoro, Italo Scalera, CEDAM, 2011, pagina 406; vedi google books
  4. ^ "Il tramezzino è nato da Mulassano". La Stampa. 5 August 2008. Archived from the original on 20 February 2016. Retrieved 18 February 2016.
  5. ^ Rocco Moliterni (4 November 2013). "Qui è nato il tramezzino e si sente". La Stampa. Archived from the original on 2 May 2014. Retrieved 1 May 2014.
Categories