samebody no how make the bread for tramezzini?!

Its basically a white bread mix that usually has milk and butter added to it..its left to rise for quite a long time (i think they use a starter dough before adding it to the flour) which makes it light and airy and a little springy (good for making rolled tramezzini).
Tramezzini are sandwiches or perhaps literally an insertion or division in bread containing something. So the bread for a tramezzini would traditionally be the bread your local baker sold, and bakers usually made only a few types of dough (that displayed the characteristics of local grain and milling traditions) and moulded them into the shapes that were typical of the region.
Lately, though, softer bread has been making inroads into Italian life, perhaps due to meals becoming drier and less sloppy (eating on the move) and sliced tinned bread is becoming popular. So you do now see sandwiches in the British style – soft fillings inside soft bread.