Frittatina Quadrata con Besciamella, Provola e Salsiccia

# Frittatina Quadrata con Besciamella, Provola e Salsiccia

**Frittatina Quadrata con Besciamella, Provola e Salsiccia** is a traditional Italian street food and casual dining dish, particularly associated with the Campania region of southern Italy. The name translates to "small square frittata with béchamel, provola cheese, and sausage," describing both its distinctive shape and primary components.

## Origin and Characteristics

This dish represents a evolution of the classic Italian frittata, adapted into a portable, hand-held format. The "quadrata" (square) shape distinguishes it from traditional round frittatas, making it ideal for street food consumption. The combination of eggs, béchamel sauce, provola cheese, and sausage reflects the rich, meat-forward culinary traditions of Campania.

## Key Ingredients

The dish centers on a base of beaten eggs cooked into a frittata, layered with creamy béchamel sauce, melted provola cheese (a semi-hard, stretched-curd cheese), and crumbled or diced sausage. Some variations include additional ingredients such as ragù or other regional meats.

## Regional Significance

The frittatina quadrata is particularly prominent in Marigliano, a municipality in the Naples metropolitan area, where it remains a beloved local specialty. At establishments like Acquapizzeria in Marigliano, the dish exemplifies the region's approach to casual, flavorful cuisine that balances simplicity with indulgent ingredients.

## Variations

Regional interpretations may incorporate different cheeses, varying sausage types, or additional vegetables, though the béchamel-based preparation remains consistent across most versions.