The panuozzo is a traditional Italian sandwich that originated in Gragnano, near Naples, in the 1980s. Unlike a pizza or a regular sandwich, it is made with a soft, airy dough that is filled with cheeses and cold cuts, then baked again after assembly. This process gives it a crispy, slightly charred crust on the outside and a warm, fluffy interior. While it has long been a staple in southern Italy, the panuozzo is now gaining popularity in France, especially through social media and a restaurant in Mantes-la-Jolie called Trisapori, which offers a halal version of the sandwich. Céline Bartolomeo, the founder of Trisapori, is originally from near Naples and wanted to introduce the panuozzo to French audiences, as she couldn’t find it in local bakeries. Alongside her husband, she opened Trisapori to offer fresh, homemade Italian products. The restaurant has seen tremendous success, partly due to influencers highlighting its halal cold cuts, which have attracted a diverse customer base. Bartolomeo emphasized that visitors come for both the taste and the welcoming atmosphere, and she hopes to inspire people to explore Italy and appreciate its food culture. The panuozzo's appeal lies in its authenticity, generosity, and the ability to be customized with options like halal, vegetarian, or premium ingredients. Its popularity in Île-de-France and the rise of new panuozzo spots across France suggest that the market is responding positively. Bartolomeo mentioned the possibility of opening a second location in Paris but stressed that the sandwich remains a core part of their menu. However, its success is not guaranteed, as the quality heavily depends on the dough and the double-baking process. If not prepared properly, it can lose its unique texture and taste. Since April 2025, a viral video by content creator Happy Cook, who called Trisapori’s panuozzo the best in France, has led to a surge in new panuozzo spots around the original restaurant and throughout the country. Bartolomeo believes that Trisapori’s success is rooted in its authentic, homemade approach rather than just following a trend. Those who opened quickly without this authenticity are already struggling and considering selling their businesses. As a result, the Campanian sandwich is beginning to move beyond its regional roots and is making a name for itself on the international food scene.