Panino con Salsiccia Spalmata, Ciccia Cruda, Borgonzola Dolce, Pecorino e Ard Ric Colonnato

The **Panino con Salsiccia Spalmata, Ciccia Cruda, Borgonzola Dolce, Pecorino e Ard Ric Colonnato** is a substantial Tuscan-style sandwich that originated at **Lo Stellino Panineria Vineria** in Pisa, Italy. This creation layers a spread of seasoned sausage (salsiccia spalmata) with raw, cured pork jowl (ciccia cruda), creamy Borgonzola dolce cheese, sharp pecorino, and a finishing touch of Ard Ric Colonnato—likely a reference to a peppery, aged ricotta or a local condiment. The combination of rich, fatty meats with two distinct cheeses and a pungent, spicy element defines the sandwich’s bold profile.

A great version balances the spreadable sausage’s savory depth against the ciccia cruda’s silky, unctuous texture, while the Borgonzola’s mild blue notes and pecorino’s saltiness provide contrast. The Ard Ric Colonnato adds a final layer of complexity, often a sharp or fermented kick that cuts through the richness. The bread must be sturdy enough to hold the fillings without becoming soggy, typically a crusty Tuscan roll.

Regional variations in Tuscany might substitute the ciccia cruda with finocchiona (fennel salami) or use a different blue cheese like gorgonzola piccante. As noted by the ReTubeIt creator *sandrino*, this panino exemplifies Lo Stellino’s approach to hearty, ingredient-driven sandwiches that highlight local cured meats and cheeses.