Susciello is a traditional egg-based dish originating from South Italy, and it's especially popular in the Cilento area. The dish is made with a combination of eggs, onions, olive oil, soppressata, pancetta, tomato sauce, salt, and pepper. The pancetta, onions, and soppressata are cooked in olive oil until the sausage is slightly browned.

The tomato sauce is added to the pan and the combination is simmered until the sauce has slightly reduced. The eggs are then added to the sauce, covered, and cooked until the whites are set but still runny. The dish is seasoned with salt and pepper, then served immediately.

Historically, it was always made with leftovers and food scraps. If desired, susciello can be served over slices of toasted pane di matera bread.