Neapolitan pizza is usually the first dish to spring to mind when one thinks of the food of Campania, but panuozzo di Gragnano is also worth the trip. This pizza hybrid is made from pizza dough that's been stretched out into the shape of a foot-long bread. It dates back to the early 1980s, having been invented at Pizzeria Mascolo in Gragnano, a town south of Naples and north of the Amalfi Coast. 

Although the recipe is time-intensive, pizzaioli in Campania and beyond have tried their hand at this soft, crispy sandwich, though the original panuozzo can only be found at Pizzeria Mascolo. In 1982, pizzaiolo Giuseppe Mascolo wanted to craft a pizza alternative, and after some trial and error, he created and patented the panuozzo.