Danubio napoletano is a traditional stuffed bread originating from Naples. This pull-apart brioche is usually made up of small buns that are filled with provola cheese and prosciutto cotto. However, there are also sweet versions of Danubio, often filled with pastry cream or fruit jam.

The traditional version is made with a combination of milk, flour, sugar, yeast, eggs, salt, butter, provola cheese, and prosciutto cotto. Once assembled, the Danubio is baked in an oven until golden brown on top. It's then served as an appetizer or a snack in the afternoon.