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the Venetian sandwich

The “tramezzino” was born with the name of sandwich in the far 1700 by John Montagu, fourth count of the English county of Sandwich. The story goes that this man, during a game of cards, in order not to abandon the game, ordered one of his servants some roast beef between two slices of buttered soft bread without crust. It was an immediate success.

Subsequently, the English duchess Anne Mary Stanhope decided to accompany the classic British afternoon tea with small savory sandwiches: white bread without the crust, triangular or rectangular, buttered and filled with cucumber. Thus, the practice of “tea sandwiches” began to spread in England and later spread throughout Europe up to Italy.

The tasty triangular-shaped sandwiches were first served at Caffè Mulassano in Turin in 1925. The poet Gabriele D’Annunzio named these curious sandwiches with “intramezzo”, meaning something tasty to be eaten between meals, a real and just break-hunger.

But it is in Venice that the “tramezzino” really thrives and has its greatest expansion becoming a real fixture in Venetian food. Spreading very quickly among all the chicest bars of the city center, “el tramesin“, became the protagonist of aperitifs, accompanied by a spritz or an ombra, a glass of wine. From here the Venetian “tramezzino” has slowly monopolized all the north of Italy, becoming a typical Venetian product.

The Venetian “tramezzino” sandwich, “el tramesin” in dialect, has very precise characteristics, and it is very different from both English sandwiches and from D’Annunzio’s “intramezzo” sandwich. It is a soft milk bread without crust, cut in triangle and stuffed very abundantly. The variations for the filling are endless and all super tasty. Moreover, the humid climate of the city allows to keep the bread extremely soft.

Today, the Venetian “tramezzino” sandwich is one of the most loved and appreciated street food. It remains the undisputed king of aperitifs but it is also perfect for a snack or a quick lunch.

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