In Naples, food isn’t just food.
It’s memory. It’s a story passed down in hushed voices.
Every traditional Neapolitan dish is a story. Every bite, a page in a book written by those who cooked not just with an apron, but with heart.
Today, we’re taking you on a journey.
From those old Neapolitan recipes cooked on Sundays at grandma’s house, to the sandwiches we craft and serve every day at PUOK.
Because yes: some of our sandwiches were born right there.
From memories. From tradition. From the desire to revive a flavor… in a whole new bite.
Neapolitan recipes: a cuisine made of love (and time)
There are dishes in Naples that aren’t up for debate. They’re sacred.
Like the Neapolitan pasta frittata — born as a humble way to reuse leftovers, now a flavor-packed bomb that no one can bear to leave “for tomorrow.”
Or pizza di scarola — rustic, slightly bitter, scented with garlic and black olives. One of those things that only those raised on bread and grandmothers can truly understand.
And when you say “grandma’s escarole pie,” it’s suddenly Christmas. It’s suddenly home.
Then there’s the neapolitan baked “ruoto” — every house makes it differently, but it’s always a tribute to comfort food.
And of course, sausage and friarielli, so essential to us that we’ve given friarielli a name used only here, only in Naples.
The cuoppo and the art of perfect frying
Among the absolute icons of Neapolitan street food is the cuoppo napoletano — a paper cone overflowing with fried treats. Fish cuoppo, mixed cuoppo, with crocchè, zeppole, arancini, frittatine…
Everything inside it is an invitation to forget your diet and do it proudly.
From the home kitchen… to the PUOK counter
It may seem like a strange leap.
But for us, it’s a return. And a journey into the future.
Many of PUOK’s sandwiches were born right there: from a dish, a memory, a laugh around the family table.
Take the Genovese Astrospaziale: it’s a real genovese, with all its timing, depth, and tenderness. But it takes on a whole new shape — one that sends your taste buds into orbit.
Or the Braciola Supernova — inspired by the classic Sunday braciola, but with a sci-fi twist.
Because we like to imagine the future could taste like ragù.
Classic neapolitan recipes: sandwich edition
For us, making sandwiches isn’t just about assembling ingredients. It’s an art. A gesture of respect. An act of reinterpretation.
Like when a musician takes a classical melody and plays it their own way.
We start from the recipes of Neapolitan cuisine, look at them with fresh eyes, listen to them and then place them between two slices of bread. With respect. With poetry.
With that wild desire to send them even farther.
Tradition and innovation: a bite that brings them together
Our sandwiches don’t aim to replace grandma’s cooking. They want to embrace it.
And say: look how far you’ve come!
Because between a fried cuoppo and an escarole pie, between a pasta frittata and a braciola with sauce, there’s everything we love.
And there’s also a sandwich, ready to tell the story.
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