A story that seems to literally begin with Diogenes of Sinope, the famous Greek "cynic," who, rejecting the luxury of canteens filled with refined foods, is often seen eating lentils from the hollow of a piece of bread.
But it was in Rome where the habit of the city to consume bread with something more in the middle would spread. What is now called Via Panisperna actually owes its name to Panis ac perna, snacks made with must and cooked ham in dried fig water, very well received by the crowd of people who needed to provide food and refresh themselves without losing too much time.
From there, the birth of fast food litteram, where quick implies the fast and practical use of express specialties, baked on order at the "street kitchens." And bread, characterized by different doughs depending on the region, acts as the epicenter around which the diverse landscape of Italian street food still revolves.
Now it is worth recalling the Renaissance era. The text is La singolar Doctrina by Domenico Romoli, which contains interesting recipes, among which stands out a tasty 16th-century sandwich, prepared with strips of lard on individual slices of bread. According to Romoli's instructions, the slices were placed under the casserole that was cooked on a spit. The slow drippings of the meat juices gave the bread a strong flavor.
However, it was an 18th-century count who would leave an indelible mark on the history of the sandwich culture: Lord Sandwich, who wanted a quick, practical, and tasty meal prepared for him.
