Provola, Crema di Melanzana, Erba Cipollina e Salsiccia Sbriciolata

A modern specialty of Neapolitan pizza-making, “Provola, Crema di Melanzana, Erba Cipollina e Salsiccia Sbriciolata” pairs rich, creamy elements with a savory sausage crumble. The dish’s name translates to Provola (a semi-soft cow’s-milk cheese typical of Campania), eggplant cream, chives, and crumbled sausage. While its precise origin is undocumented, it likely emerged from the contemporary *pizza gourmet* movement in the Campania region, where pizzerias experiment with traditional ingredients in new compositions.

Key ingredients include provola cheese, which melts into a luscious, stringy layer; a smooth purée of roasted eggplant (the *crema di melanzana*); fresh chives for a mild oniony bite; and finely crumbled Italian sausage, typically seasoned with fennel or pepper. A great version balances the smoky sweetness of the eggplant cream against the salty, meaty sausage, while the provola provides a creamy, elastic texture. The chives add brightness to cut through the richness.

Regional variations are emerging. Some pizzerias substitute provola with smoked provola or scamorza for a deeper flavor, while others add a drizzle of aged balsamic or chili oil. The dish is prominently featured at **Castaldo Pizza e Pane** in Afragola, Italia, as highlighted by food influencer **Jana Food Porn**. There, the pizza features a thin, airy cornicione and careful distribution of the sausage crumble. Outside Campania, interpretations may replace the sausage with *nduja or use grilled eggplant slices instead of cream. The dish represents a sophisticated evolution of Neapolitan pizza, honoring local cheeses and produce while embracing bold, contemporary combinations.