By Barbara Revsine

Like Italian cuisine in general, the recipes in Veronica Lavernia's new book, "Panini-The simple tastes of Italian-style bread" (New Holland Publishers Pty Ltd, 2015), are all about great ingredients simply prepared. "Less is more is a basic rule for a good Panino (singular of Panini)," Lavernia writes.

"The flavors must all be well-defined and not be 'covered' by an excessive and low-quality filling." Building on this foundation, she divides the genre into four basic categories: bruschetta, panini, tramezzini, and toast. Of the four, tramezzini is probably the least known.

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Source: http://www.chicagonow.com/