A semolina bread is stacked with buffalo mozzarella cheese, crisp radicchio, olive oil, and red onion from Tropea to make a delicious panino with the flavors of southern Italy.
By Veronica Lavenia
Here is a panino that is full of the aromas and flavors of southern Italy. The focaccia from Altamura PDO, Apulia region, is made only from the best durum wheat semolina (available, as all the other ingredients, in the Italian specialty food shops and best supermarkets).
Enjoy it just warmed in the oven, enriched with buffalo mozzarella cheese, crisp radicchio, extra virgin olive oil and red onion from Tropea. This onion, famous for the sweet taste and for its digestibility (“it does not cry”), takes its name from the charming town of Calabria (southern Italy) overlooking a clear blue sea.Print
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.