Mi ‘Ndujo Sandwich Shop, Calabrian Style

Fast food, street food, slow food, show food – it’s difficult to sum up Mi ‘Ndujo in a couple words. The sandwich shop is a Made in Calabria original. With multiple locations, it’s also referred to as a catena, but for me, a chain denotes a level of industrialization that doesn’t have anything to do with this unique eatery.

PANINO SANIZZO

At the heart of the matter is the Panino Sanizzo, which can be translated as a healthy, flavorful sandwich that is meant to evoke goodness, childhood memories of Calabria, a feeling of authenticity, a meal prepared with love and with the type of skills acquired when times are tough. Back in 2007, the first eatery was called Panino Genuino – genuine, natural sandwich. The expansion began slowly, from Cosenza to its suburb of Rende, and with it came the Mi ‘Ndujo branding. Piano piano (gradually), the concept expanded to Rome, where there are six shops today!

Panino at Mi ‘Ndujo

MI ‘NDUJO: WHAT’S IN A NAME?

When I first passed the eatery, I mistakenly read the sign as Mr. ‘Nduja. For the uninitiated, ‘nduja is a spreadable, spicy salami. Already, I had a sense that it was a locale that served cibo calabrese, Calabrian food. However, after a few passes, I noticed that the word wasn’t Mister and ‘nduja ended with a different letter. Hmm…

When I realized my error, it came to me that the name was a play on ‘nduja, and stay with me here, the spreadable, spicy salami had been morphed into a reflexive verb. Mi ‘Ndujo… I become a ‘nduja, I throw myself into the salami, I eat ‘nduja, etc. It’s difficult to render in English, but the impact is of an enthusiasm, an excitement regarding this special culinary product.

The sandwiches are also described as paninazzi, and they are indeed bountiful.

Here’s a short video of the making of their largest paninazzo, called Bisignano after a town in the Province of Cosenza. The Bisignano Top (the version with two meat patties) starts with bread just taken out of the oven, a beef patty of the local podolica breed, mayonnaise, grilled caciocavallo cheese, pancetta, Tropea red onion, and then additional beef and cheese layers. Fresh ingredients, not frozen.

MI ‘NDUJO

On my first visit, I decided to throw myself into the Silano: oven-fresh bread, a sausage patty of the company’s recipe, caciocavallo cheese from cows that pasture in the Sila Mountains, potatoes from the Sila and mushrooms, all topped with a porcini mushroom spread.

Panino Silano

My impression? Warm bread, a little crispy but not too much so that the ingredients cushioned comfortably and didn’t squish out the sides. Flavorful sausage, a tad piquant. Pleasing blend of tastes. A moist sandwich with a combination of the patty, melted cheese and mushroom spread. Interestingly, the Sila potatoes not only lend a savory characteristic, but their slight crunch adds an unexpected and satisfying textural component. Additional condiments not necessary. A delicious paninazzo sanizzo with a bonus of very hospitable employees and vegetarian options.

ORIGINS AND FUTURE

Paninazzo Sanizzo with fries at Mi “Ndujo

The enterprise shows a love for Calabria and its products through the exclusive use of calabrese DOP ingredients (denominazione di origine protetta – PDO, protected designation of origin, an EU program that both protects regional products and guarantees their reputation). From the simple mission of putting a tasty, wholesome sandwich in the hands of consumers to an ambitious plan for expansion throughout Italy and other parts of Europe, the brand has been placed in top classifications by the likes of Gambero Rosso, an Italian food and wine magazine, 50 Top Italy, a Made in Italy food guide, and the Italian editions of Forbes and Vanity Fair.

Mi ‘Ndujo is forging new ground and getting noticed with its unique panini. Stile calabrese, Calabrian style. Dare I say, “The Other Panino”?

Join me on a CALABRIA TOUR – the incredible tastes and sights will leave you breathless!

Read all about the fascinating Calabrian region in my book Calabria: The Other Italy, described by Publisher’s Weekly as “an intoxicating blend of humor, joy, and reverence for this area in Italy’s deep south,” and explore Calabria’s northern neighbor in my book Basilicata: Authentic Italy, “recommended to readers who appreciate all things Italian” by the Library Journal.

Follow me on social media: Basilicata Facebook page, Calabria: The Other Italy’s Facebook page, Karen’s Instagram and Karen’s Twitter for beautiful pictures and information.
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CALABRIA: The Other Italy and BASILICATA: Authentic Italy make great gifts!