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We’re back with another hidden gem of Italian cuisine, where we highlight a regional recipe that deserves far more attention than it gets. This time we’re heading to Molise for something a little unexpected… a sandwich. Not just any sandwich, but one that looks completely over the top at first glance and makes you wonder who thought this was a good idea.
As strange as it seems, this isn’t a gimmick or a modern invention. It’s a traditional dish with a real purpose behind its size and ingredients, and once you taste it, the whole thing suddenly makes perfect sense.
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PANONTA DI MIRANDA RECIPE – https://pastagrammar.com/blogs/recipes/panonta-di-miranda-how-to-make-italy-s-huge-and-under-appreciated-sandwich
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#panontadimiranda #molise #sandwich
32 Comments
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My family is from Abruzzi, so I will get some Molise jokes. 🎉🎉🎉
#Ridiculousness #KrazySandweech 🎉🎉🎉
Kids don't try this at home. One tip: Make this sandweech on a long loaf of Italian bread and put the different layers along the length of the bread. 🎉🎉🎉
Served as 2 sandwiches. Frittata as a snack around 9-10 am with a few peppers; for lunch sausages and peppers. And pieces of pecorino cheese, fruit, whenever one is hungry
Stop using those nonstick pans. They leach chemicals into the food. Outlawed in a few U.S. states.
Cast iron/stainless steel only.
Holy busting stomach, this sandwich is amazing. One for a whole large family. Thank you. ❤
Peppers also cooked with patatos at times. Panonta is not seasoned. The word is more about containing a lot of fat, that is "drenched in lard"
My mother in law is from Campobasso the capital city of the Molise region!
OMG … I want one!
Cob or Boule – names of round "loaf"
The sandwich looks like a mountain of delicious. Of course William found the poor abandoned sandwich mountain and had to put it to good use.
If someone served me that sandwich, I would find my inner gulper eel. Looks incredible!
It looks like Venezuelan sausage sandwiches
Is there a brand of sausage that can be equivalent or close to the sausage you are using in the USA? I wanna make this sandwich for my husband and his crew, but I don’t know what sausages to get.
Honestly, I would have believed you if you had told me that this was the result of Italians looking at Italian Americans (the source of the Italian Beef sandwich, one of the US's larger and better sandwiches) and going "Oh, big tasty sandwich challenge? We accept!" Because…this does look just comically overdone in the way that the result of something like that would be.
But no, I'll trust that this is actually a thing for real, not just a thing designed on a dare.
Hey, hey, hey….. no shade on lardo. The most unctuous, delicious fat there is.
Mind fully blown by frittata flip…..
Amazing sandwich but I don't think it can beat the cuzzetiello napilitano…
Do you just love messing with your wife? I too enjoy that as my favorite pass time!
You should definitely go to Miranda. It’s a beautiful town and the view over Isernia and the whole Volturno valley is stunning. There is so much great food in Molise. My family originates from the province of Isernia, Castelpetroso to be precise. So many people in one section of the town share my surname that it’s nick-named Cifelli. My wife and I will be in Venafro (the doorway to Molise) for most of July and August. You should come up and visit. The nearby town of Scapoli has a Zampogna festival at the end of July and you could highlight another Molise dish, Ravioli Scapolesi. Venafro is known for its Taralli which are far superior to the Pugliesi ones. Plus Venafro, known as the oil city, has been famous for olive oil since Roman times. There is a olive park that has features a special garden of olive trees grown from cuttings of some of the oldest and most notable olive trees representing every region of Italy. You already know about Caciocavallo Molisano. I think most people focus on the province of Campobasso, but besides what it shares culturally and culinarily with Abruzzo and Campania, the province of Isernia is beautiful and the people are wonderful.
I have to fast to watch your channel! Everything is so delicious looking. I wish you opened a place in the US that made your weekly dishes as specials.
Are Italians going to start claiming they invented the Dagwood sandwich now?
20:26 Eva is so right about frittata panini. The first time I had one was an artichoke frittata on ciabatta at Forno Campo de'Fiori in Rome, and it's still maybe the best sandwich I've ever had in my life. A lot of it has to do with the amazing olive oil from the frittata soaking into the bread too, I think!
This is the same concept of a sandwich that's famous in Pittsburgh, PA…a portable meal … Primanti Brothers is famous for it. The classic is meat, coleslaw, and French fries between 2 slices of bread. I've never developed a taste for it myself, but it's a 'must try' when visiting.
Ok Ava and Harper, now I'm really hungry! Thanks again!
Love love love the vibe tonight, I have to say Nova’s lips.. the color so on point tonight looked , right at the end perfect, little smirk and smile. Thank you for the time and energy you put in your channel.
Hello, how are you feeling, Ava? Thank you for the time energy put your channel…❤
Listen man. I looked at the thumbnail before I clicked, and even despite that. At no point in this video did I ever have the slightest idea what was coming next 😂
A round loaf is a boule. A word “borrowed” from the French.
Looks good, old country food. This is why I don't go to very many restaurants. I cook at home.
My first thought was Muffalatta. I know they are quite different but yet you can see a bit of similarity. The Muffalatta was invented by Sicilian immigrants in New Orleans.
I love how you do different regions cuisine. Has there ever been a video of anything from L'Aquila? That's where my Nonni were from. A small mountain town called Assergi. ❤❤