Panino con Scarola, Olive, Pomodorini Secchi e Arrosto

The panino con scarola, olive, pomodorini secchi e arrosto is a classic Italian sandwich that balances bitter greens, briny preserves, and slow-cooked roast meat. Its roots lie in Campania, where escarole (scarola) is often sautéed with garlic, olive oil, and anchovies as a contorno. The addition of olives and sun-dried tomatoes (pomodorini secchi) brings a sweet-tart depth, while the roast—typically pork shoulder or porchetta—adds savory richness.

A great version relies on high-quality ingredients: the escarole must be wilted until tender but not mushy, the olives preferably Gaeta or taggiasche, and the tomatoes packed in oil, not dry. The bread should be a sturdy, crusty ciabatta or a sesame-seminar loaf that holds up to the juices. Franchino Er Criminale, creator of the sandwich at the Area di servizio Rio Colorè Ovest on the A6 highway near Bra, is known for layering the roast directly onto the greens so the heat gently melds the flavors.

Regional variations abound. In Rome, the same components might be packed into a filone with porchetta; in Sicily, caponata and grilled swordfish can replace the scarola-roast duo. Some cooks add provolone or a spread of olive paste. What distinguishes the finest version is the textural contrast—crisp bread, tender meat, soft greens, and the pop of sun-dried tomato. The Rio Colorè’s panino has become a cult stop for highway travelers seeking a gourmet break.