Panuozzo con Fonduta di Formaggio, Parmigiano di Patate e Porchetta

The panuozzo is a Neapolitan street-food sandwich originating in Gragnano, Italy, distinguished by its use of pizza dough that is baked, split, and then toasted or grilled until crisp. Unlike a traditional pizza, the panuozzo is folded or served open-faced, allowing for a hearty filling that balances textures and temperatures.

A standout version is the **Panuozzo con Fonduta di Formaggio, Parmigiano di Patate e Porchetta** from **Ciccio Ciccione** in Gragnano, as featured by *Jana Food Porn*. This iteration layers a rich cheese fonduta—a creamy, melted blend that coats the bread—with Parmigiano-crusted roasted potatoes and tender, herb-crusted porchetta. The combination of the crisp, charred dough, the unctuous fonduta, the crispy-yet-soft potatoes, and the savory, fatty porchetta creates a complex interplay of textures and flavors. A great version is defined by the quality of the porchetta (moist and well-seasoned), the fonduta’s creaminess without greasiness, and the dough’s perfect balance of chew and crunch.

Regional variations exist throughout Campania: some use mozzarella or provola, others feature cured meats like salami or prosciutto, and vegetables such as escarole or mushrooms are common. The Gragnano style, however, often emphasizes a more elaborate, layered filling that elevates the panuozzo from simple street food to a substantial meal.