In addition to veal and tuna, this ancient and special Apulian sandwich wins everyone over.

A deli-born sandwich that combines contrasting flavors yet is a delicacy to be enjoyed (and it’s not Pasqualino)!

Sandwich is one of those unique dishes that can be prepared in a thousand different ways. There are those who do it by choosing completely vegetarian ingredients, those who can’t resist putting on a beautiful veil of mayonnaise, those who put meat, fish, those who prefer scrambled eggs because of the rustic taste, reminiscent of family outings. In short, when it comes to sandwiches, the imagination is everything.

And out there are several traditional Italian sandwiches, even if they are probably not as famous as other dishes of the regional culinary tradition. However, this food should not be considered less interesting from a gastronomic point of view, given that ingredients with a special taste and texture can coexist right inside the sandwich so much that they can be considered exquisite. This ancient and special Apulian sandwich is an example!

The history of the Apulian sandwich prepared in a deli

The delicacy was also called Ways “shop“It was the 1950s, right after the Second World War, and Italy was trying to rebuild not only the devastated cities, reduced to ruins, but also its identity. It is in this context that the sandwich we are talking about today was born, inspired by a butcher who ran his business at the entrance to the historic center of Ceglie Messapica, a charming town in the province of Brindisi in Puglia.

He got a call Vincent Zito (who knows why Vincenzo Zucari can be read online. Apparently, someone made a mistake in writing, while others multiplied the error to infinity) and it was he, along with his wife Margherita, who proposed mixed sandwich. After his death, the reins of the grocery store passed to his daughter. Lucietta Zitowho continued with the same passion as his father to serve his customers the most popular loaf of bread in the area.

The Zito gourmet shop on Giuseppe Elia street, in the heart of the historic district of Ceglie Messapica, is now closed, Lucietta has retired, but the mixed sandwich, invented by the father and mother, has remained a kind of symbol of the city so much so that several other people took over. But how to make a celese sandwich?

How to make a Cheglise Sandwich

You take four loaves, typical of the area, which is a four-leaf clover-shaped bread with four balls of dough, with a lot of crumb, soft and smooth, easy to bite into.

And then it is stuffed with ingredients that may seem strange, but which together give the sandwich an extraordinary taste, that is, tuna in oil, mortadella, capers and provolone cheese. The layers should be arranged strictly as follows: first the tuna, which moistens the bread, then the capers, then the mortadella, and finally the provolone cheese. Sandwich reminiscent of Easter Bunbut to enjoy it, one must go to Alberobello.