Cisteca con Prosciutto Cotto, Crema di Patate, Crocchette e Fiordilatte di Agerola

**Cisteca con Prosciutto Cotto, Crema di Patate, Crocchette e Fiordilatte di Agerola**

Cisteca is a Neapolitan street-food sandwich that reimagines the classic *panino con prosciutto e mozzarella* as a crispy, indulgent cutlet. The name derives from "cisteca," a local term for a flattened, breaded and fried meat cutlet, typically pork or chicken. The dish originated in the Campania region, where frying is an art form and the combination of hot, crunchy textures with cool, milky cheese is a beloved contrast.

A great version hinges on the quality of its components. The cisteca itself must be pounded thin, seasoned, breaded and fried to a deep golden brown, remaining juicy inside. The *crema di patate*—a smooth, buttery potato purée—adds a velvety counterpoint to the crunch. The *fiordilatte di Agerola*, a stretched-curd cheese from the Agerola plateau prized for its delicate sweetness and elasticity, provides a fresh, milky note. Finally, *crocchette* (small, fried potato croquettes) are often tucked into the sandwich for extra texture.

At **Saba** in Monte di Procida, Italy, the cisteca is elevated with prosciutto cotto and a generous layer of fiordilatte di Agerola, served on a soft bun. As noted by *Where The Foodies Go*, the sandwich is a "masterclass in balancing textures," with the hot cutlet and creamy potato purée melting the cheese into a luscious, stringy embrace. Regional variations may swap the prosciutto for salami or add a drizzle of lemon or spicy *nduja*, but the soul of the dish remains the same: a celebration of Campania's finest ingredients, fried to perfection.