STREET FOOD – FIVE NEAPOLITAN LECCORNS TO EAT ALONG THE WAY

The Neapolitans, the most creative interpreters of the art of cooking (and frying!), could not fail to excel in street food, which in Naples is creativity, surprise, innovation. In strictly low-cost carts and kiosks.

1) FRIED CUOPPO

The cartoccio of happiness: “zeppole and panzarotti” (seaweed pancakes and potato croquettes), battered vegetables (first of all the “ciurilli”, courgette flowers), rice balls and pasta fritters.

Or, alternatively, sea cuoppo: squids, anchovies and small fried fish at the moment. Salt and pepper in abundance, but no cutlery.

2) PIZZA A PORTAFOGLIO

That of Neapolitan pizza makers is from 2017 “immaterial art” of the Unesco Heritage: the so called Pizza a Portafoglio (wallet) is a small pizza folded on itself that satisfies without filling the stomach. If stringy mozzarella and fragrant tomato are not enough temptation, switch to the fried pizza option: stuffed with ricotta, cicoli, tomato and mozzarella until the classic provola and pepper.

3) O ‘PER E O’ MUSS

Literally the foot and the muzzle: clean, boiled and cut into pieces, they represent the most timeless icon of the Neapolitan street food. Originally they were parts of the calf, then replaced by those of the pig: foot, snout and other slaughtering scraps seasoned with salt and lemon go like hot cakes on summer nights in kiosks and banquets in every corner of Campania.

By night lupins and olives will transform your offal by walking into tasty salads to accompany with crunchy taralli. And of course, hectoliters of ice cold beer.

4) CORN COB

Called “pullanghella” in the provincial dialect, the corn cob is served roasted or boiled on the coasts of Campania in the warm summer evenings by kiosks and trucks. Covered with mayonnaise and ketchup and sprinkled with salt, one bite leads to another.

5) SFOGLIATELLE AND GRAFFE

The great Neapolitan tradition does not forget sugars: a warm oven puff reconciles with life and makes any walk more pleasant. Shortbreads prinkled with icing sugar, with a creamy and fragrant filling, they hold the name of Neapolitan pastry in the world for centuries. And for the sweet tooth, the “graffa”, the fried donut covered in sugar: simple, with cream or nutella. The important thing is that it is hot!

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