A sumptuous fig and prosciutto sandwich to remember Italian summers by!

Before fig season is completely over, I’m getting in my fig fixes any which way I can, and my favorite way to eat figs is in an Italian sandwich. I first saw this combination in Rome a few summers ago: pizza bianca split in two and filled with sliced mozzarella, fresh figs, and prosciutto crudo.

I’ve recreated this memorable sandwich with stracciatella (shredded mozzarella mixed with cream, the same stuff that’s inside burrata), brown figs from a local farm in Hungary, and San Daniele prosciutto crudo. There’s peppery arugula and grassy, unfiltered Italian olive oil to tie it altogether.

Eating a sandwich like this while walking the streets of Rome is something I will always remember. Panini have become so popular that people wait for hours to taste them. All’Antico Vinaio in Florence has lead the trend, opening locations all over Italy and now worldwide.

You can make this panino with pizza bianca, schiacciata, or focaccia–the name differs by region but you want a thin, flat bread whether it’s store-bought or homemade. For the cheese, use fresh mozzarella, burrata, or stracciatella. A good-quality prosciutto crudo is a must. Beyond that, oozingly ripe figs are the feature!

Buon appetito!

Music: Ziv Moran, “Festa della Mozzarella”

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I can’t say goodbye to fig season without enjoying them one last time in 
my favorite Italian sandwich. Of all my time traveling in Italy my favorite 
eats have been pizza bianca from Forno Campo de Fiori in Rome and schiacciata 
from All’Antico Vinaio in Florence. I first saw this combination of mozzarella, 
figs, and prosciutto one summer in Rome. The interplay of creamy and 
crunchy textures and sweet and savory flavors makes this a winner in my book. And the fresh figs, which I 
love to tear open to reveal their ruby red interior, are the feature flavor. Their sweet honey-like nectar is the perfect 
foil for the salty, unctuous prosciutto. And you don’t have to go to 
Italy to find this sandwich. Making it at home is as easy as layering 
the ingredients on the bread of your choice, be it pizza bianca, schiacciata, or focaccia. To fill mine, I’m using a 
grassy unfiltered olive oil, creamy stracciatella, ripe brown figs, peppery 
baby arugula, and San Daniele prosciutto. Enjoy this amazing sandwich, which has the power 
to transport you to Italy with the first bite.