Mantoppole (Polpette di Pane e Salsiccia Secca)

Mantoppole (Polpette di Pane e Salsiccia Secca) are traditional bread-and-dry-sausage meatballs from the Irpinia region of Campania, southern Italy. The dish originated as a frugal peasant preparation, designed to stretch precious cured meats with stale bread, eggs, and local cheese. Unlike standard polpette, which rely on fresh ground meat, mantoppole derive their intense flavor from salsiccia secca—a dry, aged sausage that is grated or finely chopped into the mixture. The bread, soaked in milk or water, provides a tender, moist interior that contrasts with the sausage’s salty, peppery punch. A great version achieves a crisp, golden crust while remaining soft and yielding inside, with the sausage’s spice—often fennel or chili—balanced by mild pecorino or parmesan.

Regional variations exist across Campania: some cooks add chopped parsley or garlic, while others incorporate a touch of tomato passata into the bread mixture for acidity. In Montemiletto, a hilltop town in Irpinia, the venue Da Cannaruto is celebrated for its rendition, as highlighted by creator Jana Food Porn. There, the mantoppole are typically fried in olive oil and served as a hearty antipasto or second course, often accompanied by a simple salad or roasted peppers. The dish remains a beloved example of cucina povera, transforming humble ingredients into a robust, satisfying meal that showcases the region’s charcuterie tradition.