Discovering Alberobello's Pasqualino sandwich

About the author

Fabiana Chiocca

Fabiana Chiocca is a tireless explorer and a talented storyteller, with an innate passion for the traditions and treasures of Southern Italy. Originally from Campania, Fabiana has transformed her love of discovery into a career dedicated to tourism and writing, becoming an expert guide for anyone who wishes to immerse themselves in the wonders of her land.

On the Movery.it blog, Fabiana offers a privileged window on hidden places, authentic itineraries and culinary experiences that capture the essence of Campania and Puglia. Her detailed narratives and vivid images transport readers on sensory journeys, inspiring them to live unforgettable adventures.

When she is not busy discovering new corners of paradise, Fabiana loves spending her free time with her family and friends. Her dedication to sharing the beauty of Italy makes each of her articles a must-read.

Indice dei contenuti

Among the many Apulian street food delicacies one can encounter the famous Pasqualino sandwich, a typical treat from the town of Alberobello, in the province of Bari. Fragrant and full of wholesome ingredients, this stuffed sandwich is sure to win over the palate of those who love simple but tasty cuisine.

It is certainly one of the most well-known gastronomic products of Alberobello, beloved by locals and tourists who flock to the town every day to admire its trulli. But how is the Pasqualino sandwich prepared and who invented it? Let's go and find out together!

Pasqualino sandwich: to the origins of a now-historic recipe

One of the most evocative and unmissable traditions still present in Alberobello today is that of the Pasqualino sandwich, which reportedly first appeared in the mid-1960s. It is a long-established custom that has spread through the Apulian town by the most classic word of mouth.

Apparently the stuffing of the sandwich may seem strange in that tuna, salami, capers and provolone cheese are placed inside a rosette or turtle. Once tasted, however, it is easy to understand why such a food has won over the local population.

Several variations of these original ingredients have been offered by local traders, such as one containing giardiniera, mushrooms in oil, mixed diced cold cuts in oil or pepperoni. The original recipe is still the most popular and preferred one, and it is possible to buy in panino Pasqualino at any deli counter or rotisserie.

As for the origins of this tasty sandwich, its invention has been attributed to Pasquale Dell'Erba who in 1966 had a delicatessen at the intersection of Via Battisti and Corso Vittorio Emanuele. It seems that in front of his store he used to meet with a group of friends.

These gentlemen at that time were in the habit of ordering a sandwich with a curious mix of ingredients and have since started to "have a Pasqualino". Mr. Pasquale's delicatessen was located on a street frequented by many students going to the Agricultural Institute. The boys would buy a stuffed sandwich in the morning to eat at recess, and it was to them that the Pasqualino, a cheap, but richly flavored sandwich, began to be offered.

The move proved to be successful as the demand increased disproportionately and Pasquale Dell'Erba was forced to prepare them in large quantities to be sold already stuffed and arranged in a large basket placed on the delicatessen counter. This custom of basket full of Pasqualini has since been acquired by other grocery stores.

Today the Pasqualino sandwich is an institution and undisputed symbol of Alberobello gastronomy, so much so that it has inspired the so-called Pasqualino Gourmet - Food Festival, a special event that has been held in the month of August in the Apulian municipality for the past 5 years.