Italiano
Heartfelt thanks to the pizza masters of the small town at the foot of the mountains Lattari that invented this delicacy daughter of pizza and a treasure trove of the best flavors of Terra Felix.
This stuffing goodness has become over time, one of the outstanding products of Gragnano with the production of bronze-cut pasta and never will descend from the podium of the local delicacies. Filled with what you like, it becomes vent any desire or “whim” culinary. And in the next weekend, 28 to 30, from 19.00 onwards, many booths decorated in the central Via Roma that await visitors to delight everyone with their specialty.
The wood stove is a must for its cooking that is done in two stages. The first one that allows the dough to be cut and then stuffed, and lasts very little and the second that starts after stuffed panuozzo and lasts a few minutes.
If you also want to try this at home, here is a reference on how to prepare it. Click the link www.comefare.com/come-si-fa-il-panuozzo
