"Vilco" > ha scritto nel messaggio
...
> Giusi wrote:
>
>>> So, what's the most adpat bread you have seen in Italy? Not ciabatta,
>>> which is crusty, but then?
>
>> I do not know the name and have never bought them, but I have seen
>> some elongated rolls about 30 cm long that are soft in those bins.
>
> Should be "sfilatini"... mmm, they tend to be a bit "dense", I imagine
> that in Philly they use somewhat "lighter" bread...
> Are those "hoagie rolls" as light as hamburger buns? Or are they denser?
>
>> You might also try the baguettes they sell to finish cooking at home?
>> They get a bit crusty, but not deeply crusty like almost all Italian
>> breads.

They are light, made with milk and fat, as I recall, which makes them
softer, but I did see some I thought were like them.

Try the bagiuettes, they won't be worse and might be better. I use them for
a couple of fancy sandwiches I used to eat in the US.

In the old days they used to have a hoagie roll that was like a short
baguette. The best place in town used them. The soft ones were for
imitators. The secret was the sandwich was built, the oil added, then it
was wrapped very tightly in butcher's paper and not eaten for about 20
minutes. I explained that one to my neighbor Wednesday and she actually
thought it sounded really good, but agreed that it was unlike any Italian
panino.

Another nice one is the baguette cooked, split lengthwise, drizzled with
garlicky oil, then piled with thinly sliced leftover bistecca Fiorentina.
The minimum size for that steak means leftovers casa mia.