Tramezzini appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Tramezzini · Venice
Tramezzini are Venice's crustless white-bread triangles, generously stuffed with creamy fillings (tuna and olive, prosciutto and artichoke, egg and shrimp) and stacked behind glass at every bacaro.
The tramezzino was invented in 1926 by Angela Demichelis Nebiolo at Caffè Mulassano in Turin, but the form took hold across Venice in the 1950s and 1960s when bacaro counters stacked the triangles as a walk-in snack alongside cicchetti. The Venetian version is taller and more generously filled than the Turin original; the mayonnaise-bound filling rises 3cm above the bread, giving the sandwich its dome. Cantinone Gia Schiavi (Cantina Schiavi) on the Dorsoduro fondamenta is widely cited as the city's reference (60-plus variations behind the counter); Al Merca and Bacareto Da Lele run rival stacks. Eaten standing, midmorning or aperitivo.
Where to eat in Venice:
- Cantinone Gia Schiavi (Cantina Schiavi)
- Al Merca
- Bacareto Da Lele
- Bacaro Jazz