It's not news that Italy is home to some of the best food in the world, but what might not be so well known is that Italian food is highly regional.
Stewed oxtail doesn't sound too good -- unless you're in Rome, where it's turned into an art form, as part of the capital's long tradition of cooking with the"quinto quarto" or fifth quarter -- in other words, offal. Oxtail isn't offal, of course, but it's not a prized cut. Here, chunks of tail are slowly braised for hours in a tomatoey sauce, with glugs of wine.
This is the take on the theme by the Salento peninsula -- the southern tip of the Puglia region. But this isn't just any bread roll -- it's round, large, slightly flat and super fluffy inside. It's usually filled to order with local ingredients from capocollo meat to tiny lampascioni onions. The whole thing is then toasted.
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