The Zingara Ischitana is a tasty, fresh, and savory sandwich born in Ischia in the 1970s when some restaurateurs began offering their customers a toasted slice made with ‘cafone’ (or homemade) bread, filled with mozzarella, tomato, prosciutto crudo, lettuce, and a drizzle of extra virgin olive oil.
It quickly spread throughout the island, becoming one of the gastronomic symbols of Ischia; today it is an icon of street food and is present on the menus of every bar, kiosk, and bistro.
Even though the recipe doesn’t allow modifications, small variations can be found, such as the addition of arugula or basil for a touch of extra freshness.
The Zingara Ischitana is not just a quick snack; it’s a symbol of local tradition made of authentic flavors.
I tried it for the first time this summer, and I loved it; it’s simple, fresh, and delicious while still being light. Although it lacks sauces, it is extremely tasty, and it’s impossible not to want seconds!
If you’ve never tasted it, I recommend trying it. Here are some ideas for a quick snack or dinner:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, All Seasons
- Energy 292.30 (Kcal)
- Carbohydrates 24.14 (g) of which sugars 2.31 (g)
- Proteins 15.52 (g)
- Fat 14.93 (g) of which saturated 6.06 (g)of which unsaturated 4.99 (g)
- Fibers 2.19 (g)
- Sodium 911.69 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 slices bread (cafone 0.4 inch thick)
- 7 oz mozzarella (fiordilatte)
- 6 slices prosciutto crudo DOP, from Parma (or another prosciutto crudo of choice)
- 1 beefsteak tomato (or mature and firm ribbed tomato)
- 4 leaves lettuce
- to taste mayonnaise
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 4 leaves basil
Tools
- 1 Cutting Board
- 1 Griddle for toasting bread
Procedure
Wash the tomato, slice it into 0.4 inch slices and season with oil, salt, and pepper.
Slice the fiordilatte mozzarella into 0.4 inch slices
Wash the lettuce and pat dry with paper towels, do the same with the basil (if you don’t like it, you can omit it or replace it with oregano).
Toast the bread on the griddle to make it crunchy, spread mayonnaise on the inside of the bread slices, and prepare the Zingara.
Place two lettuce leaves, two tomato slices, two mozzarella slices, two basil leaves, and 3 slices of prosciutto on a slice of bread, and cover with another slice of bread.
Proceed the same way for the second sandwich.
Brush the outer surface of the bread with extra virgin olive oil and toast the sandwiches on the griddle; with this trick, they’ll become even more tasty and crunchy.
The Zingara Ischitana is ready, serve immediately.
Notes
For advice on making the recipes, contact me on FACEBOOK and, if you’d like, follow me on INSTAGRAM
