Panino con Speck, Peperoni Sott'Olio e Salsa al Whisky

Panino con Speck, Peperoni Sott'Olio e Salsa al Whisky

This panino is a specialty of the Oltrepò Pavese region in Lombardy, Italy, and is most famously associated with Bar Moderno in Salice Terme. The dish was popularized by the creator known as *sandrino*, who has described it as a "panino perfetto" that balances rich, smoky, and tangy flavors.

The sandwich is built on a base of high-quality bread, typically a soft yet sturdy ciabatta or rosetta roll. Key ingredients include thinly sliced speck—a lightly smoked, cured ham from the Alto Adige region—and peperoni sott'olio, which are roasted red peppers preserved in olive oil, lending a sweet, tender, and slightly acidic note. The defining element is the salsa al whisky, a creamy, savory sauce that incorporates whisky, often blended with mayonnaise or a cheese base, adding depth and a subtle warmth that ties the components together.

A great version of this panino is distinguished by the quality of its speck, which should be fatty and deeply smoky, and the peppers, which must be well-drained to avoid sogginess. The salsa should be applied generously but not overwhelmingly, allowing each ingredient to remain distinct. Regional variations might substitute the speck with prosciutto crudo or add a soft cheese like stracchino, but the classic preparation at Bar Moderno remains the benchmark.