In Naples, a graduation is never a private affair: it's a neighbourhood celebration. Here's how to choose an original...
Latest posts
-
Original Neapolitan graduation gift: ideas for the graduate (him and her)Read more -
Asso 'e mazze: meaning and history of the Neapolitan ace of clubsRead moreThe strongest card on the green table becomes, in Naples, the most elegant way to say who really calls the shots....
-
Michelina Di Cesare, the brigantessa who defied a kingdomRead moreBorn poor in Terra di Lavoro, Michelina Di Cesare chose the maquis and the rifle against a newly united Italy. A...
-
Neapolitan Hoodies: The Autumn 2026 Style GuideRead moreWhen the air turns crisp, in Naples people don't just reach for a hoodie: they reach for a piece of identity. Here's...
-
Maradona Stadium: City Council allocates €50 million for Euro 2032Read moreThe City Council has allocated €50 million for the redevelopment of the Diego Armando Maradona stadium, ahead of...
-
Pizza Maxima 2026: Franco Pepe Is Once Again Best Pizzeria in ItalyRead moreAt the fifth edition of Pizza Maxima, the Oscars of Italian pizza, Franco Pepe confirms his title as Best Pizzeria in...
-
‘L’acqua è poca e ‘a papera nun galleggia’: what it meansRead moreWhen the means are few, so is the result. Let's discover the most realistic Neapolitan saying there is.
-
Avanti Scugnizzi: the story of the year's most loved T-shirtRead moreOne word, ‘scugnizzo’ (Neapolitan street kid), and it holds the whole of Naples inside it. We tell you how the year's...
-
'Chi chiagne fotte a chi ride': what it means and why it's truer than everRead moreAt the market, at the counter, in the family: there's always someone who complains and gets more. It's the sharp...
-
San Gennà, futtatenne! (Saint Januarius, don't worry about it!) San Gennaro, 19 September and the patron saint's t-shirtRead moreWho San Gennaro was, the miracle of the blood that liquefies, and the feast on 19 September. Plus that close,...
Blog categories
Search in blog
Archived posts
Cheesesteak: the Cistecca of Monte di Procida, Phlegraean street food
When you think of Cistecca, you can't help but connect it to the famous American Cheesesteak, also known as the Philadelphia Cheesesteak.
by Alessia Giannino
In fact, this sandwich, made with thin strips of beef and cheese, was invented by the Italian-American Pat Olivieri in the 1920s, quickly becoming Philadelphia's street food. The Cistecca, however, despite its similarity to the famous Cheesesteak, has roots in Campania and, more precisely, in Monte di Procida.
History
The story of this delicacy begins in 1984.
The butcher Giuseppe Fascelli of Macelleria Sciammarina (Sciammarina Butcher's Shop) and his Italian-American friend, Luigi Coppola of Chalet Sunrise, decided to give something extra to what was the aforementioned American variant of this dish. And so, from a simple dish, the Cistecca Montese was born.
The dish is made using 4 different cuts of beef, then adding lettuce and scamorza cheese or, for the more demanding palates, a range of typical Neapolitan side dishes, all in a good crusty roll: it won everyone over from the start, becoming the quintessential Phlegraean street food.
In 2014, moreover, to protect this product, the “Consorzio della Cistecca Montese” (Cistecca Montese Consortium) was founded, thanks to the work of Macelleria Sciammarina, Chalet Sunrise, Il Furgone, Il Gotha, Happy Hours, Macelleria Sciamà, Catarì, Dream View and Quick Bite, who created a collective trademark for its protection.
This sandwich is truly one of a kind and, however simple it may seem, it has an exceptional flavour, made so by the quality ingredients and Campanian produce. The people of Monte di Procida are so proud of it that, every year, the “Festival della Cistecca” (Cistecca Festival) is held in Monte di Procida, usually between June and July. On this occasion, you can enjoy this famous speciality, along with beer, music and plenty of fun.
Posted in:
Neapolitan food
Related posts
-
Pastiera Napoletana: Between History and Legend
The story of the Neapolitan pastiera has its roots in a fascinating tale that blends mythology and tradition.Read more -
Mussel soup, a Holy Thursday tradition
Mussel soup on Holy Thursday: a dish with centuries-old tradition, impossible not to try.Read more -
Places to eat from Campitello to Piedimonte
The culinary treasures found across the enchanting Matese territory, from Campitello to Piedimonte, are simply not to...Read more -
The best coffees in Naples
In Naples you'll find the bars that make the city's finest coffee, served hot, sweet, but not too sweet.Read more -
Courgette Flower Fritters (Frittelle di ciurilli)
Frittelle di sciurilli are a delicious, irresistible starter made from courgette (zucchini) flowers dipped in batter...Read more
Leave a comment