Tramezzino is the crustless triangular soft-bread sandwich invented in Turin in 1926. Mulassano runs over 30 fillings; the classic is tuna, anchovy and capers.

Onorino and Angela Nebiolo returned from Detroit in 1925 to take over Caffe Mulassano on Piazza Castello, and in 1926 invented the tramezzino: crustless, triangular, on pillowy white bread. Gabriele D'Annunzio, a Mulassano regular, gave the sandwich its name. The cafe still serves 30-plus fillings; Mulassano's display case is the canonical reference. The tramezzino turns 100 in 2026.

Where to eat Tramezzino in Turin

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Make it at home

Serves 820 minEasy

Ingredients

  • 8 thin slices soft white sandwich bread, crusts removed
  • 120g tuna in olive oil, drained
  • 60g good-quality mayonnaise
  • 2 teaspoons capers, rinsed and finely chopped
  • 4 anchovy fillets in oil, finely chopped
  • Pinch black pepper

Method

  1. Mash the tuna with the mayonnaise, capers, anchovy and pepper to a soft spread.
  2. Spread the filling generously on four slices of bread; the filling should puff slightly when topped.
  3. Top with the remaining slices, press lightly, then cut each square diagonally to form two triangles.
  4. Press the cut edges to seal slightly; wrap in damp paper towel for 30 minutes if not eaten immediately.

Editor tip. Keep the bread thin and soft, never toasted; the canonical tramezzino is pillowy, never crisp.

Common allergens: Gluten, Egg.