Street food in Naples: 6 non-traditional snacks to absolutely try

Naples, the city of the sun and a thousand colors, is famous throughout the world for its culinary tradition, but in addition to the classic pizza and typical desserts, there is a universe of street food ready to conquer the most curious palates. Walking through the streets of this vibrant metropolis, it is impossible not to notice the kiosks, chip shops and local markets that offer a variety of irresistible snacks, often little known but rich in flavor and history.

In this article, we will guide you to discover six non-traditional snacks that represent the evolution of Neapolitan gastronomy, a perfect mix of fresh ingredients, handed down recipes and innovation. Each dish tells a story, often linked to popular tradition, which has its roots in local culture and the love of food.

From gourmet fried pizza, which reinvents a great classic, to aubergine meatballs, a vegetarian alternative full of flavour, every snack has the power to surprise and delight. We will also not fail to tackle the sofrito, a sandwich that represents a real taste experience, and the fish cuoppo, ideal for those who love the flavors of the sea.

But it doesn’t end here: we will also discover the savory babà, the pasta omelette, the panuozzo, the mozzarella in carrozza, the potato croquettes and the rustic puff pastry. Each of these dishes is not just a simple snack, but a sensorial journey through the streets of Naples, an invitation to immerse yourself in the culture and tradition of a city that never ceases to surprise. Get ready to lick your chops and discover the most authentic and delicious side of Naples!

Gourmet fried pizza

Gourmet fried pizza in Naples: a delight not to be missed

Gourmet fried pizza is one of the most loved and renowned dishes of the Neapolitan culinary tradition. It is a variant of the classic Neapolitan fried pizza, enriched with high quality ingredients and presented in a refined and creative way.

Gourmet fried pizza is prepared with a base of leavened dough fried in boiling oil, which becomes crunchy on the outside and soft on the inside. The ingredients used to fill the gourmet fried pizza can vary depending on the creativity of the chef, but often there are combinations of delicious cheeses, high quality cured meats, fresh vegetables and tasty sauces.

This dish has become famous for its goodness and versatility, so much so that many restaurants and pizzerias in Naples offer different variations of gourmet fried pizza on their menu. Some places even offer guided tastings, where you can taste different versions of gourmet fried pizza by pairing them with local wines or craft beers.

Gourmet fried pizza represents a perfect combination of tradition and innovation, simplicity and refinement. It is a dish that conquers the palate of anyone who tastes it, thanks to its combination of intense and contrasting flavors that blend harmoniously with each other.

If you visit Naples, you can't miss the opportunity to taste gourmet fried pizza in one of the many places that offer it. We guarantee that it will be an unforgettable culinary experience that will make you fall in love with the Neapolitan gastronomic tradition.

Aubergine meatballs

Description

Aubergine meatballs are a typical dish of the Neapolitan culinary tradition. These are fried aubergine meatballs, crunchy on the outside and soft on the inside, prepared with aubergines, eggs, grated cheese, breadcrumbs and herbs. Eggplant meatballs are an appetizer much appreciated by Neapolitans and tourists who visit the city.

Origins

Aubergine meatballs have ancient origins and were invented as a poor dish, using ingredients available at home. Over time, this dish has become a symbol of Neapolitan cuisine and is served in many restaurants and trattorias in the city.

Ways of preparation

To make eggplant meatballs, eggplants are baked or fried, mashed and mixed with eggs, grated cheese, breadcrumbs and herbs such as parsley and garlic. The dough is then shaped into small meatballs and fried in hot oil until golden brown. The aubergine meatballs are served hot, as an appetizer or side dish.

Where to enjoy them

Aubergine meatballs are a very popular dish in restaurants and trattorias in Naples. They can be enjoyed both as an appetizer and as a side dish, accompanied by a fresh salad or other Neapolitan cuisine dishes. Among the recommended places to taste aubergine meatballs in Naples are the historic trattorias of the historic center and the restaurants that offer traditional and authentic cuisine.

Sofrito sandwich

Description

The fried sandwich is a typical dish of the Neapolitan culinary tradition, much appreciated by both locals and tourists. It is a sandwich stuffed with sofrito, a condiment based on onions, tomatoes, peppers and sausage, cooked slowly in a pan with extra virgin olive oil and herbs.

Origins

The fried sandwich has peasant origins and was born as a poor dish, but with a rich and enveloping flavour. Over the years, it has become a true symbol of Neapolitan cuisine, thanks to its goodness and simplicity.

Variants

There are numerous variations of the fried sandwich, which may include the addition of ingredients such as provola, mozzarella, grilled aubergines or spicy chilli pepper. Each variation gives the dish a different and unique flavour, making it suitable for every type of palate.

Where to enjoy it

The fried sandwich is a dish that can be enjoyed in many places and sandwich shops in Naples, but its goodness is guaranteed everywhere. It is possible to find it both in the take-away version, ideal for a quick lunch break, and in the table version, to be enjoyed in the company of friends or family.

Pairings

The fried sandwich goes perfectly with a fresh and sparkling craft beer, which enhances its strong and enveloping flavour. Alternatively, you can opt for a glass of light red wine, which gives the dish a touch of elegance and refinement.

Fish cup

Fish cuoppo: a Neapolitan delicacy not to be missed

The fish cuoppo is one of the most loved and representative dishes of the Neapolitan culinary tradition. It is a street food dish made up of a variety of fish and seafood fried and served in a paper cone, called "cuoppo", which preserves its crunchiness and flavour.

Fish cuoppo is a dish that can easily be found in kiosks and fry shops in Naples and is much appreciated by both locals and tourists looking for authenticity and genuine flavours. Among the most common fish and seafood used to prepare cuoppo there are squid, prawns, squid, cuttlefish and anchovies, but the composition can vary depending on availability and the chef's preferences.

The preparation of the fish cuoppo involves immersing the ingredients in a light batter based on flour, water and brewer's yeast, which gives the dish its crunchy and golden consistency. After frying in boiling oil, the cuoppo is served hot and seasoned with salt and lemon, to enhance the fresh and marine flavor of the seafood.

The fish cuoppo is a dish to be enjoyed standing, on the street or at the market, perhaps accompanied by a glass of fresh white wine or a cold beer. It is an authentic and convivial culinary experience, which allows you to savor the flavors of the sea and Neapolitan tradition in an informal and genuine context.

Savory babà

The savory babà: a delight not to be missed in Naples

Savory babà is a typical delicacy of the Neapolitan gastronomic tradition, a savory variant of the famous sweet babà. This dish is a true culinary masterpiece that conquers the palates of anyone who tastes it. Prepared with the same ingredients as sweet babà, such as flour, yeast, eggs and butter, savory babà differs in its filling and garnish.

The filling of the savory babà can vary depending on local tastes and traditions, but among the most common we find cooked ham, cheese, salami, olives, dried tomatoes and mozzarella. The garnish, however, is often enriched with fresh cherry tomatoes, basil and extra virgin olive oil. This combination of flavors creates a unique and delicious contrast that makes savory babà a true delight for the palate.

Savory babà is often served as an appetizer or appetizer at parties and anniversaries, but it can be enjoyed at any time of the day. In Naples it can be found in bakeries, delicatessens and restaurants dedicated to traditional Neapolitan cuisine.

If you want to savor the true flavor of savory babà, I recommend you try it in the most authentic trattorias and taverns in the city, where you can enjoy this delicacy in a welcoming and genuine atmosphere. Don't miss the opportunity to delight your palate with savory babà, an unforgettable culinary experience that will make you fall in love with Neapolitan cuisine.

Pasta omelette

Description

The pasta omelette is a typical Neapolitan dish much appreciated by locals and tourists. It is a sort of fried croquette filled with tomato paste, mozzarella and cooked ham. Its crunchy texture on the outside and soft on the inside makes it an irresistible dish for those who love the authentic flavors of Neapolitan cuisine.

History

The pasta omelette has ancient origins and is considered a poor recipe, created to recycle leftover pasta with tomato and cheese. Over time, this dish has become a must of Neapolitan street food, present in many delicatessens and pizzerias in the city.

How it is prepared

To prepare the pasta omelette, start with leftover tomato pasta, which is combined with cubes of mozzarella and cooked ham. The mixture is then shaped into a croquette, dipped in egg and breadcrumbs and finally fried in boiling oil until golden brown. The result is a delicious and irresistible bite, perfect to enjoy at any time of the day.

Panuozzo

Description

The panuozzo is a typical Neapolitan sandwich, similar to pizza but stuffed with different ingredients of your choice. It is a soft and fragrant bread, stuffed with fresh and tasty ingredients that make it an irresistible meal for all lovers of Neapolitan cuisine.

History

The panuozzo was born as street food, a cheap and tasty alternative to traditional pizza. Originally prepared with the leftovers of pizza from the day before, over time it has become a dish in its own right, appreciated by adults and children.

Main Ingredients

The panuozzo can be filled with a wide range of ingredients, among the most common we find buffalo mozzarella, fresh tomato, cooked ham, salami, grilled aubergines and sausage. The bread dough is made with flour, yeast, water and salt, cooked in a wood oven to guarantee a crunchy crust and a soft centre.

Curiosities

The panuozzo has become one of the most loved street foods by Neapolitans and tourists, thanks to its versatility and the goodness of the ingredients used. It can be found in numerous kiosks and sandwich shops in the city, where it is freshly prepared to guarantee maximum freshness and flavour.

Mozzarella in carrozza

Mozzarella in carrozza is a typical dish of the Neapolitan culinary tradition, loved by both locals and tourists. It is a simple but extremely tasty preparation, consisting of slices of buffalo mozzarella wrapped in bread and fried in boiling oil. The result is a bite that is crunchy on the outside and stringy on the inside, which makes this dish a real indulgence.

Ingredients

To prepare mozzarella in carrozza you need a few simple ingredients: buffalo mozzarella, sliced ​​bread, eggs, flour, extra virgin olive oil, salt and pepper. The quality of the ingredients is essential to obtain a perfect result, so it is advisable to use excellent quality buffalo mozzarella and fresh, crunchy bread.

Preparation

To prepare mozzarella in carrozza you need to cut the mozzarella into slices, dip it in flour, beaten egg and finally in grated bread. Once breaded, the mozzarella is fried in boiling oil until golden and crunchy. It is advisable to serve it hot, so that the cheese is stringy when eaten. Mozzarella in carrozza is a dish that lends itself well both as an appetizer and as a main course, perhaps accompanied by a fresh mixed salad or fresh tomatoes and basil.

Mozzarella in carrozza is a must in Neapolitan cuisine, a dish that conquers everyone for its goodness and simplicity. If you are in Naples, you absolutely cannot miss the opportunity to taste this delicious dish, which will make you fall in love with the Neapolitan culinary tradition.

Potato croquettes

Origin and history

Potato croquettes are a typical dish of Neapolitan cuisine, also known as potato croquettes. These are mashed potato meatballs, enriched with cheese and parsley, then breaded and fried. This dish is very common in trattorias and street food kiosks in Naples, where it is often served as an appetizer or as a snack.

Ingredients and preparation

To prepare potato croquettes you need a few simple ingredients: potatoes, grated cheese, eggs, parsley, breadcrumbs, frying oil. First, boil the potatoes and mash them until you obtain a puree, then add the grated cheese, eggs and chopped parsley. Meatballs are formed, which are dipped in breadcrumbs and then fried in boiling oil until golden.

Taste and pairings

The potato croquettes are crunchy on the outside and soft on the inside, with an enveloping and very tasty flavour. They can be served as an appetizer, accompanied by a fresh tomato sauce or homemade mayonnaise. They pair well with a cold beer or a glass of dry white wine, to enhance the delicate flavor of the potatoes and cheese.