Panuozzo con Porchetta Tagliata al Momento, Patate, Provola e Melanzane a Funghetto

The panuozzo, a Neapolitan street-food icon, is a pizza-like sandwich made from pizza dough that is first baked, then split and filled. Unlike a classic pizza, the dough is often baked twice—once to set the structure and again after filling—to achieve a crisp exterior and a soft, airy interior. The version known as *Panuozzo con Porchetta Tagliata al Momento, Patate, Provola e Melanzane a Funghetto* is a specialty of Gragnano, Italy, particularly at **Valle dei Mulini**, as highlighted by creator *Jana Food Porn*. This iteration is distinguished by its use of porchetta—a savory, herb-crusted, slow-roasted pork—sliced to order ("tagliata al momento") for optimal moisture and texture. The sandwich is layered with roasted potatoes, creamy provola cheese, and *melanzane a funghetto* (eggplant cooked with tomato, garlic, and basil in a style resembling mushrooms). A great version balances the rich, fatty porchetta with the tangy provola and the earthy, slightly acidic eggplant, all while maintaining a structural integrity that prevents sogginess. Regional variations exist throughout Campania; some substitute porchetta with salami or grilled vegetables, while others add a drizzle of extra-virgin olive oil or a sprinkle of pecorino. The defining characteristic of this Gragnano-style panuozzo is the quality of the porchetta and the precise execution of the *melanzane a funghetto*, which together create a harmonious, deeply satisfying sandwich that honors its rustic origins.