# What is a tramezzino? Canonical: https://zestasy.com/wiki/what-is-a-tramezzino/ Section: Zestasy Wiki > Food · Updated: 2026-10-14 · Publisher: Zestasy *Zestasy Wiki: our reference answers. Checked for facts and sources; less curated than the magazine.* A tramezzino is an Italian sandwich made from two slices of soft white sandwich bread with the crusts cut off, generously filled and usually cut into a triangle. It was created at Caffè Mulassano in Turin in the 1920s as an Italian answer to the English tea sandwich, and you will still find rows of them behind the glass in Italian bars. Walk into a bar in Venice, Turin or Rome in the late morning and there they are, behind the glass: rows of plump, white triangles, their fillings bulging at the cut edge like the front of a well-stuffed sofa. A tramezzino is not a grand sandwich. It is soft, neat, slightly old-fashioned and entirely delicious, and it is very easy to make well at home. ## Where it comes from According to [Wikipedia's tramezzino entry](https://en.wikipedia.org/wiki/Tramezzino), the sandwich was devised in 1925 at Caffè Mulassano, on Piazza Castello in Turin, as an alternative to the English tea sandwich. The same entry credits the poet Gabriele D'Annunzio with coining the name, to replace the English word "sandwich". Italy's Treccani dictionary confirms that the term [was proposed as an equivalent of "sandwich"](https://www.treccani.it/vocabolario/tramezzino/) and explains it as a diminutive of *tramezzo*, roughly "something in between". Which, for a filling between two slices of bread, is exactly right. ## What makes a tramezzino a tramezzino - **The bread.** Soft white sandwich bread, *pane in cassetta* in Italian, the kind baked in a tin. Treccani's definition specifies just that. It should be fresh and very soft, sliced fairly thin. - **No crusts.** They are cut off, leaving a pale, pillowy square. - **The shape.** Usually a triangle, cut on the diagonal. - **A generous filling,** often piled towards the middle so the sandwich rises in a little dome, while the edges are pressed together. That bulge at the cut face is the signature. - **A binding spread.** Mayonnaise is the classic, which keeps everything moist and holds the filling in place. ## Classic fillings Wikipedia mentions prosciutto, tuna and olives as popular fillings, and Treccani's definition lists ham, salami, eggs, cheese, tuna and artichokes. Bars offer dozens of combinations. Some vegetarian favourites to make at home: - **Egg and mayonnaise,** with a few capers or chopped chives. - **Mozzarella and tomato,** with basil and a little salt on the tomato. - **Artichokes,** the marinated kind, with soft cheese or mayonnaise. - **Grilled vegetables,** courgettes and peppers, with stracchino or ricotta. - **Egg and asparagus,** in spring. - **Mushrooms** sautéed with garlic and parsley, with a mild cheese. - **Gorgonzola and walnuts,** for the brave. ## Making one that holds its shape The difference between a neat tramezzino and a soggy one is mostly construction. - **Use very fresh bread.** Day-old bread cracks and won't seal. - **Spread both slices** to the edges with a thin layer of mayonnaise or soft butter. It flavours the bread and stops wet fillings soaking in. - **Dry the wet things.** Pat tomatoes, grilled vegetables and mozzarella dry with kitchen paper before they go in. - **Mound the filling in the centre** of the bread, leaving a clean border around the edge. - **Press the edges together** firmly with your fingertips so the slices seal around the filling. - **Trim the crusts** after assembling, with a long, sharp knife, then cut diagonally in one clean stroke. - **Wrap and chill briefly** if you have time. The bread relaxes around the filling and the shape sets. For cutting, a serrated bread knife held gently, without pressing down, keeps the cut face neat. ## When to eat them Mid-morning with a coffee, as a light lunch, or with a spritz at aperitivo time. They are perfect for parties and picnics: make a tray, cover with a damp tea towel and cling film, and keep them in the fridge until needed. The Food Standards Agency lists prepared sandwiches among the foods to [keep cool](https://www.gov.uk/government/publications/keeping-food-safe-on-a-picnic/keeping-food-safe-on-a-picnic), so keep them chilled until serving. For other things to put out with drinks, see [aperitivo snacks](https://zestasy.com/wiki/aperitivo-snacks/). ## FAQ ### What is the difference between a tramezzino and a panino? In practice, a panino is built on a roll or crusty bread and is often toasted. A tramezzino uses soft, crustless sandwich bread and is usually eaten cold. ### Can we use wholemeal bread? You can, though it is less traditional and a little harder to seal. Choose a soft sliced loaf. ### Can we make them the night before? They are best within a few hours. If you must, use drier fillings, wrap them tightly and keep them in the fridge. ### Are tramezzini only from Venice? No. Wherever you eat your first one, the story above places its birth in Turin. ## Sources - [Wikipedia: Tramezzino](https://en.wikipedia.org/wiki/Tramezzino) - [Treccani Vocabolario: tramezzino](https://www.treccani.it/vocabolario/tramezzino/) - [Food Standards Agency (GOV.UK): Keeping food safe on a picnic](https://www.gov.uk/government/publications/keeping-food-safe-on-a-picnic/keeping-food-safe-on-a-picnic) ## Related - [What snacks do you serve for an Italian aperitivo at home?](https://zestasy.com/wiki/aperitivo-snacks/) - [What can you pack for lunch that's still good by midday?](https://zestasy.com/wiki/packed-lunch/) - [What is the difference between bruschetta and crostini?](https://zestasy.com/wiki/bruschetta-vs-crostini/) - [What is a piadina?](https://zestasy.com/wiki/what-is-piadina/) - [What do Italians actually eat for breakfast?](https://zestasy.com/wiki/italian-breakfast/) - [All Food answers in the Wiki](https://zestasy.com/wiki/#food)