The sandwich we use for our burgheri is called BUN.

Made with direct yeasts, without pre-mixed, it is not a traditional bread and is prepared in brioche style, with a golden crust and a compact and elastic interior, so you can easily bite it, together with all its contents; soft and crumbly at the right point. Thanks to the browning, the BUN will not only be much tastier and more fragrant, but also crunchy inside, so the liquids that will come out of the meat will not tend to soak it and crumble it, remaining compact until the last bite.