2 classics of Neapolitan street food, " U Panuozzo" And " Pizza Portafoglio". with Massimo Nocerino

Panuozzo has many elements in common with pizza, of which it constitutes an alternative, being much faster to prepare and practical to consume as take-away or street food. The spread of this recipe has gone beyond the strictly local sphere, expanding on a wider regional territory.

The panuozzo, as its name partly evokes, has the shape of a large sandwich, made with bread baked in a wood oven but prepared with the same dough as the pizza. A less common variant involves the use of common bread, in the "peasant" type. The inside of the panuozzo is stuffed with mozzarella, other dairy products, tomatoes, various vegetables, cold cuts, etc. Compared to pizza, peculiar is the fact that it requires a second passage in the oven, immediately before consumption, after filling, in order to heat the filling ingredients and mix them with the bread.

Like pizza, the composition of the toppings and toppings can range in a large number of variations, even customized on the request of the final consumer. A typical sauce for panuozzo is with "sasicc 'è friariell'" (sausage and broccoli).

Pizza Portafoglio or “wallet pizza” is a classic Neapolitan street food. Just as New York has the slice, Napoli has their pizza portafoglio. It is made by taking a classic Margherita or Marinara Neapolitan pizza and folding it up to make it portable. It is the perfect on the go snack!

This style of pizza is difficult to find in the states (although you can easily order a Neapolitan pizza and fold it up yourself) so we curated a list of our top 5 favorite portafoglio spots in Napoli!

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