Naples is one of those cities where food isn't just part of the trip, but one of the main reasons to visit.
Naples is one of Italy's most fascinating gastronomic destinations, with a cuisine deeply connected to history and everyday life. Bologna may be famed for its gastronomy, but the capital of Southern Italy is renowned for its street food. All the dishes are based on simple, fresh ingredients like tomato, olive oil, and cheese. The world-famous pizza napoletana is its ultimate symbol, yet the city's culinary identity also includes homemade pasta with rich sauces, traditional meat dishes, and a distinctive pastry tradition.
From authentic pizza napoletana and the pizza a portafoglio you eat on the go to cuoppo and the famous sfogliatelle, Neapolitan cuisine is packed with dishes inextricably linked to the city's identity. If you want to plan a culinary trip to Naples, you'll find below everything you should try.
Food
In Naples, a stop for street food is an integral part of everyday life, as well as of a sightseeing stroll.
Pizza Napoletana
If Naples is known worldwide for one recipe, it's pizza napoletana. You can't be in Naples and not eat at least one authentic pizza, with its characteristically thin and soft base, the puffy, airy rim, baked at high temperature. You'll find the absolute star of Neapolitan cuisine in every alley of the city. The Margherita, with tomato, mozzarella, and basil, is the most characteristic choice, while the Marinara, with tomato, garlic, oregano, and olive oil, is the classic option without cheese. You can try them, among others, at the historic and popular L'Antica Pizzeria da Michele in the Forcella area, at Antica Pizzeria Port’Alba, said to be the world's oldest pizzeria, and at Gino e Toto Sorbillo on Via dei Tribunali.
Pizza a portafoglio
In Naples, you won't fail to notice people walking the narrow streets with something that looks like a crepe. Yet it's pizza eaten by hand. Try the famed pizza a portafoglio (wallet pizza), a small pizza Margherita folded into quarters, wrapped in paper, and eaten on the street. It's one of the city's most characteristic street foods and you'll encounter it especially in the lanes of the historic center, among others at Antica Pizzeria Di Matteo and at Sorbillo Pizza a Portafoglio.
Pizza fritta
One of the city's most famous street foods is pizza fritta, the fried version of pizza. In reality, visually it resembles a calzone more than a pizza. The dough is filled with various ingredients and combinations, such as ricotta, provola or another cheese, and cicoli (small pieces of pork), and then fried until it develops a golden, crisp exterior. For one of the best-known renditions you can head to La Masardona, to Antica Pizza Fritta da Zia Esterina Sorbillo, while Starita in Materdei is another historic stop to try both pizza fritta and other Neapolitan specialties.
Frittatina di pasta
One of the city's most characteristic fried dishes is frittatina di pasta. It's a traditional dish of Campania's cuisine. It's prepared with pasta, fried together with béchamel, minced meat, peas, and cheese, coated in batter. However, there are other versions of the recipe. You can find it as small croquettes in many pizzerie and friggitorie of the historic center, especially around Via dei Tribunali. Try it at Pastfood and at Trattoria A' Frittatona.
Cuoppo
Another popular Neapolitan street food is the cuoppo, a paper cone filled with fried delights and an ideal choice for a quick bite while you explore the city. Depending on the shop, it may include fried fish and seafood, shrimp, calamari, and vegetables. Don't miss the crocchè di patate, potato croquettes with cheese, and the famed arancini, which you'll find in the cones but also on restaurant menus. In the historic center you can try Il Cuoppo | San Biagio Dei Librai or Decumano 31 il cuoppo ed altro. It's one of those foods that match perfectly with a stroll through the narrow lanes of Spaccanapoli.
Cuzzetiello
If you want to try one of Naples' most filling street foods, look for the cuzzetiello. It's a piece from the end of a rustic loaf, from which some of the crumb is removed to create space for the filling. The most classic version features rich Neapolitan ragù with tender meat, though you'll also find it with meatballs in tomato sauce, eggplant parmigiana, or other traditional flavors. You can try it at O' cuzzetiello e Sofí and at 'O Cuzzetiello.
Pasta al ragù & pasta alla Genovese
Ragù napoletano is the dish of the traditional family table. Neapolitan ragù simmers for many hours with meat and tomato until the sauce develops a deep, rich flavor. It's usually served with pasta and the meat as a second course. In addition to ragù alla Napoletana, Naples is also famous for pasta alla Genovese. And yet, it's not a dish from Genoa, as many think. It's a traditional Neapolitan recipe, with pasta and a sauce of onions and beef, slow-cooked until it becomes creamy. It's traditionally paired with ziti or rigatoni. Try them at Tandem Ragù - Via Paladino, at La Locanda Gesù Vecchio, at Antica Trattoria del Nilo - Spaccanapoli, and at Osteria Ippolito.
Pasta e patate
A favorite comfort food for Neapolitans is pasta e patate (pasta with potatoes). It's a dish with pasta mista, potatoes, tomato, and often provola. The recipe was born from the need to make use of simple, affordable ingredients and evolved into one of the favorite dishes of Neapolitan cuisine. You can look for it in trattorie of the historic center, such as La Locanda Gesù Vecchio, or at Osteria Napoletana Co Core in the elegant Vomero neighborhood.
Sartù di riso
A recipe that isn't so well known to visitors but is an important part of Neapolitan tradition is sartù di riso. It's a striking molded rice dish that may include ragù, meatballs, peas, eggs, and cheese. The recipe has French influences and has been incorporated into the city's cuisine. You'll find it at Sapori Tra Le Mani and Sartù.
Tarallo 'nzogna e pepe
A characteristic Neapolitan snack is the tarallo 'nzogna e pepe. It's a crunchy baked good that traditionally combines lard, pepper, and almonds. Taralli have ancient origins dating back to various regions of southern Italy, but Apulia is generally recognized as their birthplace. Campania taralli are closely associated with aperitivo time and are often served with a beer or a drink. You'll find them, among others, at Taralleria Napoletana in the historic center.
Sweets
Naples also has a sweet side. Whether it's for breakfast or a pleasant break from your stroll, you'll find many different desserts to try.
Sfogliatella riccia or frolla
Start your day with sfogliatella, the signature shell-shaped pastry filled with ricotta, semolina, and candied citrus. There are two main versions: the sfogliatella riccia, with thin and crisp layers of pastry, and the sfogliatella frolla, with a softer, cookie-like dough. For one of the most classic experiences, head to Sfogliatelle Attanasio near the central train station. In the historic center you can also stop at Scaturchio or at Sfogliate e Sfogliatelle.
Babà
One of the desserts that define Neapolitan gastronomy is the famed rum babà. It's so closely tied to Neapolitan tradition that it's considered one of the city's signature sweets. It's a dough soaked with syrup and rum. It can be served plain or with custard, whipped cream, fruit, and other toppings. If you don't want it very sweet, when it's served ask them not to add extra syrup. To try it along with other classic sweet creations, Scaturchio in Piazza San Domenico Maggiore is one of the best-known stops, and you'll also find it at Moccia Spaccanapoli and Capriccio.
Pastiera napoletana
Pastiera napoletana is one of the most characteristic recipes of Neapolitan pastry-making. Its base is a crisp pastry filled with ricotta, cooked wheat, eggs, sugar, and aromatics like orange blossom water and citrus. Although it's traditionally associated with Easter, it's one of the flavors worth seeking out when you're in Naples, especially in historic pastry shops. You'll also find this dessert at Scaturchio, which is one of the city's most historic establishments, and in many small pasticcerie in the historic center, such as Blanco Pasticceria dal 1891 and Sfogliate e Sfogliatelle.
Fiocco di neve
If you want a small sweet, the fiocco di neve is the ideal choice. This fluffy treat is filled with a silky cream and is particularly associated with the Sanità area. Seek out Pasticceria Poppella, which became famous precisely for the fiocco di neve, and Sindaco Naples Delicacies.
Aperitivo
In Naples, the aperitivo is more than a pre-dinner drink, but it's a beloved daily habit that brings people together and sets the city's rhythm. As the sun begins to set, the small bars, squares, and narrow streets of the historic center fill with groups enjoying a spritz to go or at a bar. The most popular choices are the Aperol Spritz, the Campari Spritz, and the refreshing Limoncello Spritz. You don't often encounter Limoncello Spritz in northern Italian cities because it's linked to Campania and the Amalfi Coast, famed for lemon production. Most people gather in the Quartieri Spagnoli, in Piazza Bellini and in Piazza San Domenico Maggiore and drink a spritz in hand, which even has a lower cost depending on the size of the glass.
