Neapolitans love to eat, and you’ll love dining here, too. What’s not to like about a cuisine in which pizza is a staple? Other dishes to look out for include mozzarella in carrozza (fried mozzarella in a “carriage”), in which mozzarella is fried between two pieces of bread and topped with a sauce of the chef’s design, often with tomatoes and capers; gnocchi alla sorrentina, little pockets of potato pasta filled with mozzarella and topped with tomato sauce; ragu, a sauce of several meats cooked for hours and served atop pasta, of course, or served in a bowl with thick slices of bread for dunking; parmigiana di melanzane (eggplant parmigiano), yes, the now-ubiquitous dish of fried eggplant, tomato sauce, mozzarella, parmigiano, and basil originated here; crocchè di patate (fried potatoes, pronounced “croquet”), mashed with herbs, cheese, sometimes salami, lightly coated in breadcrumbs and fried; and pasta e fagioli, beans and pasta, nothing could be more Neapolitan. Think, too, of seafood—any kind, especially cozze, mussels, often served alla marinara (simmered in tomato sauce)—and polpette, succulent little meatballs. For a sampling of street food—especially the above mentioned crocchè di patate and arancini, fried rice balls—stop by the stand on the ground floor of Matteo, a venerable pizzeria at Via Tribunali 94((tel) 081-455262), open Monday to Saturday 9am to midnight.
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.
