The Panuozzo di Gragnano is a typical dish of the Campania tradition, indeed, to be precise, we could define it as the street food par excellence of the Sorrento peninsula. In fact, it is prepared especially in the pizzerias of Gragnano and Monti Lattari in places like Agerola, Pimonte and Santa Maria La Carità.
But what exactly does the Panuozzo di Gragnano consist of? It is to all intents and purposes a maxi sandwich about 25 – 30 cm long, made with pizza dough and stuffed to taste: the classic version, for example, is stuffed with bacon and mozzarella. Its peculiarity is its dough – the same as pizza dough – and its baking in a strictly wood-fired oven. Another characteristic that distinguishes it from all other sandwiches is undoubtedly the double baking: the first during the preparation of the bread, which lasts about 30 minutes, and the second only 2 minutes after the filling, to mix all the ingredients well and make it more crunchy. A less widespread variant of the panuozzo di Gragnano involves the use of ordinary bread, in the ‘cafone’ type, instead of pizza bread.
