Neapolitan Street Food

The traditional dishes of Naples are a perfect way to connect with the local community, its culinary art and local kitchen. Food in Naples is more like a ritual carefully carried on for generations in a truly artistic manner.
The sight of a traditional Neapolitan dish is alluring and glamorous, quickly generating the thirst and sweet tooth required to try. The truth is, when you do, its taste is delightful…enchanting isn’t it?
Ingredients used in making these dishes are fresh, seasonal and mostly produced locally. Hence, they are inexpensive. Let’s walk you, rather, your taste buds through some of the most delectable street foods to try in the coastal city of Naples.

Cuoppo Napoletano

The cuoppo is a term used for a variety of fried morsels (like; small anchovies, squid, white fish etc.), served in an iconic cone-shaped paper. The taste of these earthly flavours could be so charming that you might imagine your cone bag to be silverware. Just don’t get carried away.
What I really love about this dish is the dry nature of the fried food, meaning you could eat it anywhere without getting messed up. It’s a nice street food to try.

‘O pèr e o’ muss

Its name meaning foot and the muzzle refers to its composition. It is an excellent dish native to Campania and can be found only on the streets of Naples. You definitely don’t want to miss it when in town.
The dish is popularly considered a poor street food made of pork offal and – at times – served in a cone bag. The ingredients used are shaved, boiled, cooled and chopped into bits. Best served chilled.
To have a somewhat historical experience, you could visit the Antica Tripperia dal 1945 O Russ, at Pier Delle Vigne 24 in Naples.

Sfogliatella

The typical structure of this unique dough confection is made of several thin layers, hence the term Sfogliatella (refers to a thin leaf or layer). They are stuffed with ricotta cheese, candied peels and a variety of spices.
The two types of Sfogliatella are the “Sfogliatella riccia” and “Sfogliatella frolla”. The riccia is curly and flaky and it is made with dough similar to puff pastry. The frolla resembles a mini ricotta pie and is made with shortcrust dough. Both are delectable street foods that could be had for breakfast, lunch or for a snack. Best to try close to a typical Espresso coffee.
Amongst others, you could get it at the Attanasio at Vico Ferrovia.

Baba au rhum on the go

This dish – mostly used as a snack – is traditionally served in a glass. The rum layered baba is spiced with fresh strawberries and whipped cream. Some locals also love a combination with Chantilly cream.

Lard and pepper Tarallo

The Tarallo is a favourite snack of Neapolitans. It is locally made with lard, black pepper and toasted almonds. They are spiced with a variety of flavours and can always be eaten on the go.
Neapolitans love having this snack at the seaside on the rocks of the waterfront at Mergellina, keenly observing the big yachts and the amazing view of the golf of Naples. A beer in hand perfectly highlights the Tarallo’s flavours. My favourite is Peroni. You’ll love to try it.

Pizza fritta

You can hardly go wrong with anything fried. The pizza fritta is freshly fried dough stuffed with tomato, mozzarella, little meat, black pepper and some creamy ricotta cheese.
This type of pizza is historically tied to the La Figilia del Presidente, the exact place Bill Clinton had hers on her visit to Naples in the 1990s.

Pizza a portafoglio

In other words, wallet pizza. Here, the pizza is folded into four like a wallet or booklet. This makes it easy to eat anywhere, even on the street.

Zeppulelle con le alghe di mare – Pasta cresciuta

This dish is another proof of the Neapolitans frying abilities. Their shapes are quite indefinite but mostly spherical.
Made with seagrass, this dish donates the natural and salty flavour of the Mediterranean Sea. Other major ingredients used in producing these salt pancakes are flour batter, water and natural yeast.
They are sold in most local fried foods shops (friggitorie) across Naples.

Frittatina di pasta

The frittatina di pasta is a delightful dish that could be eaten as an appetizer when in a typical trattoria. The dish is made with spaghetti or maccheroni pasta, mozzarella cheese, bacon and a variety of spices.
The pasta is deep fried in a pan, producing a large omelette as the final result. You could get one in a host of pizzerias around town including the pizzeria Salvo, Largo Arso 10-16, San Giorgio a Cremano, Naples.

Just in case you’ve been indecisive on making that trip to southern Italy, I’m sure the street foods on offer are enough to tempt you – and quite frankly, your stomach – away.
The city is vibrant and lively and their dishes might just make you forfeit your return ticket.

Welcome to Naples.