Cisteca con Verona, Lista a Capo, Beveroni, Friarielli e Provola

Cisteca con Verona, Lista a Capo, Beveroni, Friarielli e Provola is a Neapolitan specialty from Monte di Procida, Italy, that showcases the region’s bold, rustic flavors. The dish centers on *cisteca*—a local cut of pork, often from the cheek or jowl—slow-cooked or grilled until tender. It is paired with *Verona* (a type of chicory), *Lista a Capo* (a leafy green similar to escarole), and *Beveroni* (sweet red peppers), all sautéed with garlic and olive oil. *Friarielli* (Neapolitan broccoli rabe) adds a pleasant bitterness, while *Provola* (smoked provolone cheese) melts over the top, binding the ingredients into a rich, savory whole.

A great version balances the pork’s richness with the greens’ slight bitterness and the peppers’ sweetness, all while the provola provides a creamy, smoky finish. The dish is deeply rooted in Campania’s cucina povera tradition, where humble ingredients are transformed into a satisfying meal. Regional variations may substitute other bitter greens or use fresh mozzarella instead of provola, but the core remains the same.

At **Saba** in Monte di Procida, as noted by *Where The Foodies Go*, this dish is prepared with reverence for local ingredients, highlighting the area’s culinary heritage. The combination of textures and flavors—crisp greens, tender pork, and melted cheese—makes it a standout example of Neapolitan comfort food.