Dish of the Day: Langhirano from Salume

April 26, 2011 3:48 pm

Dish of the Day: Langhirano from Salume

Because America is the land of the melting pot, we have a way of taking food from other cultures, and slightly reconfiguring it to make it our own. Sometimes this can be a great thing (case in point-who doesn't love Chipotle?), but other times, when you change tradition in order to make something quicker (as we Americans tend to be known for) you lose the essence of what you're creating. When it comes to classic Italian panini, Americans just don't have it right, according to Michele Colombo. When Michele came to New York, he realized that the city that had everything was missing a real Italian Panini destination.

The story of panini in Italy is a simple tale, and somewhat recent. Before Italians stopped taking their long lunches and enjoying a large meal at home in the middle of the day, a panino was a simple bite that the working class would quickly eat from a salumeria (cured meat in between crusty bread). By the late 1970's, most Italians (especially in the North) stopped going home mid day and had to find something to eat while at work. This is when the modern panini was born.

The difference in real Italian panini is that it is never pressed. The ingredients are simply put inside toasted, crusty bread, so that each flavor can be savored and enjoyed. At Salume, Michele Colombo's Salumeria in Soho, all ingredients are fresh, delicious, and of course never pressed. Michele searched to find the appropriate sized crispy bread that wouldn't steal the show away from the other ingredients. He then focused all his attention on finding as many panini combinations he could make with his traditional ingredients. Along with a glass of Prosecco (beverage of choice to accompany any panini), I enjoyed the Langhirano, a panino with Parma ham, Buffalo Mozzarella, tomato, and extra virgin olive oil. With all the other choices, it was hard to decide, but I made a great decision because I haven't had prosciutto crudo that fresh since I was in Italy. I highly recommend trying Salume to reap the benefits that Michele's knowledge and passion for panini has created.

Tip: On Salume's website, you can find their paninipedia (which can also be downloaded as an ap) that will let you in on anything you need to know about every single ingredient that can be identified in Salume's panini. It will also tell you what exact panini each ingredient can be found in.

Photo credit: yip it

� Written by Valerie Cario

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Tags : panini, Langhirano, Valerie Cario, Michele Colombo, Salume