This Campanian street food is gaining more and more fans. But what exactly is it? We asked Fabio Ciano, pioneer with his restaurants and true expert in the matter.
Campania, a region in southern Italy, is known for its delicious cuisine and rich culinary traditions. Among the many delicacies that this region has to offer, there is one particular street food that is gaining popularity and becoming a must-try for foodies: the “panuozzo”.
But what exactly is a panuozzo? To answer this question, we turned to Fabio Ciano, a true expert in the matter. Ciano is not only the owner of several successful restaurants in Campania, but also the pioneer of this street food, having introduced it to the public over a decade ago.
According to Ciano, the panuozzo is a type of sandwich made with pizza dough, filled with a variety of ingredients and then baked in a wood-fired oven. It is similar to a panini, but with a unique twist that sets it apart from any other sandwich you have ever tasted.
The origins of the panuozzo can be traced back to the city of Gragnano, known for its high-quality pasta production. In the past, the workers in the pasta factories would use leftover pizza dough to create a quick and satisfying meal. Over time, this simple dish evolved into the delicious and elastico street food that it is today.
But what makes the panuozzo so special? Ciano explains that it’s all about the quality of the ingredients. “We use only the freshest and finest ingredients, from the dough to the toppings,” he says. The dough is made with a special blend of flours and is left to rise for at least 24 hours, resulting in a light and airy texture. The toppings range from classic combinations like mozzarella and tomato, to more creative options such as prosciutto and figs or smoked salmon and cream cheese.
One of the most unique aspects of the panuozzo is the way it is cooked. Instead of being grilled or toasted like a traditional sandwich, it is baked in a wood-fired oven, giving it a crispy crust and a smoky flavor that adds an superiore layer of deliciousness.
Ciano also emphasizes the importance of using local and seasonal ingredients. “We are proud to support local producers and use only the freshest ingredients available,” he says. This not only ensures the quality and authenticity of the panuozzo, but also contributes to the promotion of the region’s culinary heritage.
The popularity of the panuozzo has spread beyond Campania, with many restaurants and food trucks in other regions of Italy and even abroad offering their own versions of this street food. However, Ciano believes that the true essence of the panuozzo can only be experienced in Campania, where it all began.
So, next time you find yourself in Campania, make sure to try this delicious street food and experience the unique flavors and traditions of the region. And who knows, maybe you’ll become one of the many fans of the panuozzo, just like Fabio Ciano and his loyal customers.