Neapolitan Stromboli roll – Neapolitan panini

Ready in

3h 10 min


1h 30 min


30 min


8 Pieces






The Neapolitan Panini

Neapolitan STROMBOLI roll stuffed pizza bread

If you are in Campania Italy and your walk takes you near a rotisserie, you will be captivated by the olfactory calamity of Neapolitan STROMBOLI roll stuffed pizza bread (called Neapolitan Panini in Italy). A perfume that a real siren song that you will not resist. The explosion of taste from the first to the last bite, then, will entice you to eat more. “U pagnuttiello”, as it is called in Naples, is a panini with a thousand flavors that was born as a simple recovery food thanks to Neapolitan bakers. Later it was adopted by housewives to dispose of the residues of cheeses, cured meats and squeaks that cluttered the pantries.

Today it is the king of parties, buffets and picnics but above all a very popular street food known all over the world. The Neapolitan STROMBOLI roll stuffed pizza bread has no fixed ingredients and is very easy to prepare at home. Everyone can fill it according to their tastes, the important thing is that there is always the right mix of cheeses and cured meats. The only imperative to be strictly adhered to is that of the dough which must be strictly made of wheat flour, lard, pepper and brewer’s yeast. Obviously Nonna Claudia will tell you how. What are you waiting for to knead?


  • 500g 00 flour
  • 80g lard
  • 200ml water
  • 1 whole egg
  • 12g brewer’s yeast
  • 10g sugar
  • 10g salt
  • 150g grated mixed cheese (pecorino and parmesan)
  • 150g gruyere or emmental
  • 150g provolone
  • 150g salami Naples
  • 150g rolled bacon
  • j.e. black pepper
To brush
  • 1 egg yolk
  • 2 spoons of milk
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First we make the dough of the pastry, which must rise for at least 1 hour or until it has become double. Let’s start by putting 200 ml of warm water (15 degrees °C) in the mixer. By hand, put the flour in a large bowl or on a pastry board and make the classic fountain*

impasto rustici acqua

impasto rustici lievito

Put the brewer’s yeast and sugar in the water and turn on the planetary mixer with the hook and let the yeast dissolve well. By hand, in another bowl, dissolve the brewer’s yeast with the sugar with the 200 ml of warm water at 15 degrees (°C)

Now with the planetary mixer off, insert the flour and start kneading by turning on the planetary mixer at a moderate speed by incorporating the water, or by hand, put the lard and egg in the well, while we sprinkle the salt all over the flour

impasto rustici farina

impasto rustici strutto

We proceed by inserting the lard at room temperature, the egg and finally the salt. Let’s make the dough compact. By hand, we begin to knead, always starting from the inside of the fountain and gradually add the water with the yeast

We make a sprinkle of flour on the pastry board and put the dough on it, now we knead vigorously for 10 minutes or until we have obtained a nice smooth and compact dough

impastare rustici forno

appallottolare impasto rustici

Roll the dough into a ball and wrap it in a cloth, put it to rise in the off oven or under a blanket. The important thing is that it stays warm, away from drafts or direct heat sources

While the dough rises, cut the cheeses, salami and pancetta into small pieces

rustici taglio salame

stendere impasto rustici

When the dough has risen, roll it out with a rolling pin and make a rectangular sheet with a thickness of half a centimeter

Sprinkle on the whole pastry 1 pinch of pepper, grated cheeses, cold cuts and the chopped cheese

From the longer side, we wrap the dough on itself and squeeze the dough a little in our hands so that all the ingredients can blend well with the dough

Cover with a sheet of parchment paper, a rectangular pizza pan or the oven pan, cut the roll of dough into 8 equal parts and arrange them in the pan spaced apart

spennallata uovo paninonapoletano

Break the egg yolk with two tablespoons of milk, mix well and brush our Neapolitan sandwiches with a brush

Let it rise for another 2 hours, always in the off oven or under the covers, making sure that the cloth does not stick on top of the egg with which we brushed the sandwiches

panini napoletani lievitazione

panino napoletano forno

After the leavening time, we turn on the oven at 200°C (400°F), when it is hot we bake our sandwiches and cook for 30 minutes or until they are golden brown.

We take out our sandwiches and put them on a grill to evaporate, cover with a tablecloth and always keep them covered until ready to serve

panini napoletani cotti


  1. Rising times may vary according to the temperature, in winter, for example, it will be good to let the dough rise longer than the expected time.
  2. If you want to make lard at home, go and see the recipe on my website.
  3. Flours are not all the same, therefore, if the dough is too hard, add a little more water.
  4. When you roll out the dough, always flour it from one turn to the next, otherwise it sticks to the pastry board.
  5. Beware of water that is not too hot when you dissolve the yeast, there is a risk that it will not yeast.


  1. The Neapolitan sandwich can be kept for two or three days at room temperature, in a bread bag or wrapped in a cloth.


  1. *baking sheet is the oven pan
  2. *the fountain is the hole made in the flour so as not to let the liquid ingredients come out.


  1. Carving knife
  2. Chopping board
  3. 2 medium bowls for cured meats
  4. Small egg bowl
  5. Pastry board
  6. Oven
  7. Baking pan or baking sheet*
  8. Kitchen brush
  9. Rolling Pin
  10. Canvas
  11. Parchment paper

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