For once…just for once…forget Rome, Venice, and Florence! If you want to experience Italy in a unique way outside of the tourist roads, you have, whoops…you MUST visit Torino & Piemonte and Calabria. One is the ultimate paradise for food lovers, the other is Italy in its purest form. No mass tourism, just real life, real food, and real people. No pizza this time for you! Read this to learn about the 2 mysterious places and their delicious food.

Torino & Piemonte – The Ultimate Destination for Foodies

Do you love food? No, seriously. Do you REALLY love food? Then Torino and Piemonte are waiting for you. This is not just a region; it’s a temple of taste.

But first, let’s talk about Torino. Often called the Paris of Italy, Torino is elegant, refined, and full of history. It was the first capital of Italy, and you can still feel its royal atmosphere walking through Piazza Castello, looking at Palazzo Reale, or sipping coffee in historic cafés like Caffè San Carlo. The city is a masterpiece of architecture, with grand boulevards, baroque palaces, and arcaded streets that invite you to stroll and take in the beauty.

Now, let’s talk about something Torino truly excels at: chocolate. If there’s one king in this city, it’s chocolate. Ever heard of Gianduja? That’s the king of chocolate, and it was born here. It’s like Nutella’s wise grandfather, but way more sophisticated. You can find it in little pralines called Gianduiotti. They melt in your mouth. Literally. Want to take it to the next level? Sip a Bicerin alongside! Walking through Torino, you’ll find historic chocolate shops like Guido Gobino and Peyrano, where every bite is a taste of heaven.

And don’t even get me started on wine. Barolo, Barbaresco, Nebbiolo – these are not just wines, these are legends in a glass. Order a bottle, take your time, and let the magic happen. And of course, there’s the Aperitivo culture. Torino invented it. You sit in a beautiful piazza, order a Vermouth or a Negroni, and suddenly your table is full of delicious little bites. You just wanted a drink, but congratulations, now you have a full meal in front of you.

Calabria – The Soul of Italy

Want to see the real Italy? No fancy tourists, no overpriced souvenirs, just pure, raw, and authentic Italian life? Go to Calabria.
First of all, the people. Calabrians are the most welcoming Italians you will ever meet. They don’t speak much English, but who cares? They will still invite you to their house, feed you homemade food, and make you feel like family.
Then, the nature. Calabria is where the mountains kiss the sea. Crystal-clear beaches, dramatic cliffs, and hidden villages where time has stopped. You drive through the region and you feel like you’re in a movie. And oh, did you know Calabria was part of Magna Grecia? Yep, the Greeks were here before the Romans. You can still see ancient ruins and theaters that whisper stories of the past. For nature lovers, Calabria offers the perfect mix of sea and mountains. The stunning coastline is ideal for beach lovers, with its turquoise waters and secret coves. But if you love hiking, you can head to the Pollino National Park, the largest natural park in Italy, where you can trek through wild landscapes, ancient forests, and breathtaking peaks. Whether you want to relax by the sea or explore the mountains, Calabria has it all.

But let’s talk food again. Calabria is the European capital of chili peppers. They love it so much that they even have a Chili Pepper University. Imagine studying how to make food even spicier. That’s commitment! And let’s be real: nothing beats a spicy ‘nduja spread on warm bread or a plate of pasta with fresh seafood and a touch of heat.

Italy is much more than Italy

There is so much to discover in Italy that IG influencers and magazine haven’t shown you yet! Piedmont and Calabria are pure authentic gems. Just chat to your Italian friends and get all the insights about Italy off the beaten tracks. Then pack your luggage and hit the road…whoops sorry! We meant…EAT the road! And if you are still craving for pizza…well, Streaty Naples!

NEW STREATY TOURS COMING UP IN…TURIN AND BOLOGNA!

Stray tuned. We are about to launch our new food tours in Turin and Bologna. Why Turin…well, you’ve just read the tasty excuse in this article! Chocolate, wine and delicious street food bites. What else? Bologna? well, it’s one of the Italian capitals of food, mostly renowned for tortellini and bolognese sauce. However, you know that on streaty tours you are going to get different bites, only what locals eat, not what tourists expect. So expect to have another super cool and authentic foodie experience with Streaty!

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Title: Must-Try Italian Christmas Foods for Foodie Travelers

Italy is a feast for the senses year-round, but during the holiday season, the culinary experience reaches another level. Italian Christmas cuisine offers a unique blend of regional flavors, artisanal traditions, and seasonal ingredients, perfect for any foodie traveler to explore. Here are some must-try dishes and treats to savor if you’re traveling to Italy this festive season.

1. Panettone and Pandoro

The holiday season in Italy is synonymous with Panettone and Pandoro. Panettone, originally from Milan, is a tall, fluffy cake filled with candied fruit and raisins, while Pandoro, from Verona, is softer, without the fruit, and often dusted with powdered sugar. Many bakeries and pastry shops offer artisanal versions, each with unique twists like chocolate, pistachio, or cream fillings.

2. December 13th, The Arancini day in Palermo

December 13th marks the feast of Santa Lucia, especially celebrated in Palermo, Sicily. On this day, Sicilians prepare arancine (or arancini in other regions), delicious rice balls stuffed with meat ragu, cheese, or even butter and herbs, then fried to golden perfection. Traditionally, locals avoid eating bread or pasta on Santa Lucia’s day, making arancine the star of this festive occasion. If you’re visiting Sicily in mid-December, this is an essential treat!

3. Cannoli and Cassata Siciliana – The Christmas gift

Winter is the perfect season to try cannoli and cassata cake in Sicily, as sheep’s milk ricotta, the essential ingredient, is at its freshest in the colder months. Cannoli are crisp, fried pastry tubes filled with creamy, slightly sweet ricotta and often topped with chocolate chips, candied fruit, or pistachios. Their flavor is especially rich and memorable when made with winter ricotta, making them a winter delicacy not to be missed. The Cassata cake is the gift that “the uncle” brings to the table at the end of the Family dinner. A beautifully decorated cakes hiding inside a soft core of ricotta cream and chocolate chips.

4. Tortellini in Brodo – The Classic

In Emilia-Romagna, especially around Bologna, Tortellini in Brodo is a must for Christmas Eve or Christmas Day. These tiny, handmade pasta parcels are traditionally filled with meat and cheese and served in a hot, flavorful broth. It’s the perfect winter comfort food and an essential experience of Italian culinary tradition.

5. Pangiallo Romano – History is served

In Rome, Pangiallo Romano is a cherished Christmas treat. This ancient recipe dates back to Roman times and features a golden, honeyed crust that gives it its name (meaning “yellow bread”). It’s packed with nuts, dried fruits, citrus zest, and warm spices, creating a dense, aromatic cake that’s perfect for the holiday season. If you’re in Rome, sampling pangiallo from a traditional bakery is a holiday must.

6. Cavallucci from Siena

Florence has its own holiday specialty: Cavallucci, traditional Christmas cookies made with honey, anise seeds, nuts, and candied orange peel. These dense, spiced cookies pair wonderfully with dessert wine and have been a Tuscan holiday tradition for centuries. Sampling freshly baked cavallucci while strolling around Florence’s holiday markets is a sweet, nostalgic experience.

7. Cotechino with Lentils

In Northern Italy, Cotechino with lentils is a classic New Year’s Eve dish. Cotechino is a spiced, boiled sausage with a rich flavor, served over lentils that symbolize luck and prosperity for the coming year. You’ll find it in many homes and restaurants across Italy, particularly in Modena and other parts of Emilia-Romagna. According to the Italian tradition, eating lentils on New Year’s Eve brings good luck and prosperity, as the lentils are thought to resemble coins!

8. Struffoli (Naples, Campania)

If you’re traveling to Naples, be sure to try Struffoli, a festive dessert made of small fried dough balls covered in honey and sprinkled with colorful sugar or candied fruit. These sweet, crunchy bites are a Neapolitan tradition during the Christmas season and add a burst of flavor and color to any holiday table.

9. Zampone (Emilia-Romagna)

Zampone, a hearty dish from Emilia-Romagna, is popular during the holidays. Similar to cotechino but made with a pig’s trotter casing, it’s traditionally served with mashed potatoes or lentils. Its rich flavor and hearty texture make it a beloved winter dish that’s steeped in Italian holiday tradition.

10. Christmas Markets and Street Food

Italy’s Christmas markets are a great way to sample holiday treats while enjoying the festive atmosphere. Sip on vin brulé (mulled wine) as you explore, and don’t miss roasted chestnuts, nougat, or local cheeses. From the Mercatino di Natale in Trento to Florence’s Piazza Santa Croce, you’ll find delicious street food and artisanal products to take home as souvenirs.

PLANNING A TRIP TO ITALY IN DECEMBER? BOOK A STREATY FOOD TOUR AND SAVE 20%!

Use the promo code streatyxmas24 to get 20% off your next Streaty food tour in Italy! The offer is valid for all tours scheduled from November 13th to December 31st. The code will expire on December 8th 2024.

How to redeem a discount code?
Follow these steps: Choose your Destination and tour -> choose your date -> select the number of participants -> click on “add promo or discount code” -> paste your code in and proceed to payment.
If you need further assistance, do not hesitate to contact us at info@streaty.com

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WHAT IS FERRAGOSTO?

Ferragosto, celebrated on August 15th, is more than just a public holiday in Italy—it’s an institution. The name traces back to “Feriae Augusti,” an ancient Roman festival established by Emperor Augustus in 18 BC. Originally, it was a period of rest and celebration to honor the hard work of farmers after the harvest. Over time, this pagan festival blended with Christian traditions, marking the Assumption of the Virgin Mary, which commemorates the ascent of Mary to heaven. Today, Ferragosto is a mix of religious celebration and the pure Italian love of taking a break.

ITALY EMPTIES OUT

From Rome to Milan, Florence to Venice, Italian cities experience an exodus during Ferragosto week. Italians take this time to escape the heat of the cities and head to the beaches, mountains, or countryside. The result? Shops close, top-notch restaurants shut their doors, and even some of the most famous tourist attractions reduce their hours or close entirely. You’ll find bustling piazzas eerily quiet and streets where the only movement might be the occasional stray cat…or desperate tourists seeking freshness under trees. While cities empty out the beaches get overcrowded. Restaurants on the seaside are packed and music all over the coast just kill the magic of a quiet and romantic Italian summer night.

For travelers expecting a lively Italian experience, this can be a shock. The vibrant, bustling Italy that you read about in guidebooks seems to have vanished. Instead, you’re left wandering through empty streets, peering into shuttered windows, wondering where everyone has gone.

SOUTHERN ITALY: THE NIGHT OF AUGUST 14TH

In regions like Campania, Calabria, and Sicily, families gather for a special meal, often by the sea. It’s a night of food, music, and fireworks, as locals indulge in a feast that lasts until the early hours. The beaches are dotted with the so-called “falò” (bonfires). It’s a beautiful, vibrant contrast to the empty urban centers, highlighting the deep cultural roots of Ferragosto in these communities. When midnight strikes, hordes of young people run towards the sea, cheering and shouting for the traditional midnight swim. The rest of the night is music, dances food and drinks till the sun comes up to whistle the end. This is exactly what you should do to feel the Italian spirit in Ferragosto. Manage to enjoy this with an Italian friend and you will have a blast!

WHY VISITING ITALY IN MID-AUGUST IS A BAD IDEA

Unless you’re seeking solitude in an empty city, Ferragosto is not the best time to visit Italy. The lively restaurants and charming shops you’ve heard so much about? Closed. The vibrant markets? Silent. Even the locals are nowhere to be found…oh yes! find them at the beach! You’ll miss out on the authentic Italian experience, as the very heart of the cities seems to take a holiday too.

Instead, plan your visit for September. Italy wakes up from its August slumber, with cooler weather, reopened businesses, and a renewed energy. The streets buzz with life once again, and you can truly enjoy the full flavor of Italy—literally and figuratively. Plus, you can join us for a Rome street food tour, where the post-Ferragosto culinary delights will be waiting for you. Take advantage of our 15% discount offer valid until August 25th. Use code “blog1508” to redeem the discount!

In the meantime, if you find yourself in Italy during Ferragosto, head south for a taste of the local celebrations. Just be prepared for quiet days and empty streets in the cities—after all, it’s Ferragosto, and all of Italy is on vacation.

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Naples is without any doubts one of the capitals of food. We have already published a blog post on our favorite pizzerias, but Neapolitan food is much more than pizza! Enjoy some delicious seafood and traditional pasta dishes. Here is the list of our top 5 favorite restaurants and trattorias in Naples. When it comes to street food, you know what to do, don’t you?! just join our Naples street food tour with the local guide Giovanni. 

La Locanda del Gesu’ Vecchio
Via Giovanni Paladino 26, tel +390814963928 / Price: 25€-40€

In a hidden corner of the historic center, Vittorio and his staff will give you a taste of true Neapolitan cuisine in a young and informal setting. 
Starting with the classic Bruschetta con Pomodoro, Ragù Napoletano, and Ragu’ Genovese, or a juicy Mozzarella alla Caprese, you can taste a delicious Zito Lardiato or Zito alla Genovese. The meat is truly high quality, and the right glass of wine, especially from Campania, will be suggested for each dish. Hurry to call and make a reservation, otherwise, you will never find a table!

Antica Trattoria da Carmine
Via Tribunali 330, tel +39081294383 / Price: 15€-25€

In the heart of the historic center of Naples, right in front of the Napoli Sotterranea, this is the place to visit after a tour of downtown Naples.
Here you can enjoy some of the best pasta and potatoes in the whole city, classic meatballs with Neapolitan meat sauce, and good quality meat with really tasty typical side dishes (friarielli, parmigiana, etc.). You can also enjoy delicious fried fish if you don’t like meat. The typical Neapolitan Babà is a must, as is the homemade limoncello. Prices are really cheap, considering the quality and number of dishes. Very friendly staff.

La Cantina dei Lazzari
Via Santa Lucia 145, +39081787370 / Price 25€-45€

On Via Santa Lucia, two minutes from the sea in Naples, the name of the restaurant is already an expression of enjoying life. Lazzaro was the word for the lazy Neapolitan who loved to enjoy life, and this is indeed the place to be. You can enjoy typical Neapolitan seafood dishes, reinterpreted in a modern way: Pasta with mussels and pecorino cheese, the typical Neapolitan Pacchero with calamarelle and courgette flowers, purple shrimp with orange juice, but if you don’t want to be so daring you will also find the Must of classic Neapolitan cuisine. So book your table, enjoy the food, and go for a walk by the sea!

Diego
Piazzetta Ascenzione 27, +3908118166133 / Price: 30€-60€

The name Diego, in Naples, is in itself a guarantee. In the fashion district of Chiaia, you will find this little gem with just a few tables, so reservations are mandatory. Here you can taste one of the best seafood cuisines in Naples: the main dish is raw fish, perhaps the most prized in Naples, but the classic spaghetti with clams and fried squid is also worth trying. Not many dishes but they are really high quality and the perfect combination of traditional Neapolitan seafood dishes and innovation. Diego is also known for its high level of service and wines.

Mangi & Bevi
Via Sedile di Porto 92, +390815529546 / Price: 15€

Originally a wine cellar with a mescita, it has transformed over time into a veracious and inexpensive trattoria, where the homemade dishes of Neapolitan cuisine reign supreme. Open only for lunch, it is very popular among locals. Their uniqueness is a menu that changes daily according to market availability, and there is always a choice of 2 or 3 first and second courses of meat and fish. The full menu has 3 courses (first course, second course, and side dish). It’s a bit cramped and they share tables and very spartan service. But the times are record-breaking—the real highlight of this trattoria. The queue, which is always there at rush hour, results in a maximum wait of five minutes. Here you come to eat, without wasting time, with an expense that hardly exceeds 10 euros. Practically useless to make reservations.

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Mamma Streaty is happy to announce the publishing of her very first cookbook! “Mamma Streaty’s family recipes” is now online. 

Who is Mamma Streaty

Mamma Streaty, who’s real name is Maria Luisa Liotta, is the mother of Streaty’s founder Marco. A sweet 75 Sicilian woman born in the small mountain town of Capizzi (Province of Messina). Convinced by her sons, Mamma Streaty decided to write down her 30 top ranked family recipes! From the most classic Italian dishes to the most intimate family treats. Have you ever cooked or tasted an anchovy-flavored chicken? Do you know how high can the sweetness of Mamma’s Ricotta Passion lift you up? You don’t need to know, you don’t taste…you can simply make it yourself!

Mouth watering dishes

Appetizers, pastas, second courses of meat, vegs and fish will simply make you wanna cook more and more! Each recipe includes a short introduction with Mamma Streaty’s thoughts and stories. Recipes have been drawn for different number of people. Some easy pastas, like the Pasta col pesto alla trapanese (tomato, almond, garlic, mint, tomato and pecorino cheese) has ingredients and instructions to serve 2 people. Other more elaborated dishes, like the Involtini di pesce spada swordfish rolls list instructions to serve 4 people. Food is social, right? Mamma Streaty’s would make swordfish rolls for her own. The pleasure of sharing well cooked food is a fundamental asset of Italian cooking culture. If you cook something special…just share it with friends and family!

E-cookbook: What you’ll get

• 30 authentic family recipes (7 appetizers, 3 desserts, 10 pastas, 10 second courses with fish, meat and veg)
• Technical tips and notes to cool like a real Sicilian mum
• Exclusive photos of real Mamma Streaty’s dishes
• Designed for Apple iPad / Android Tablets / Kindle. Available also as PDF. 
• Share on Facebook and get 10% discount on the book
• Contents in English language only
• European measures in Grams and Kilograms

A Sicilian-International project

While Quarantine was bringing cancellations and frustrations. Mamma Streaty’s recipes were surfing the web from the Australian coasts to the British cliffs. Streaty is honored to have collaborated with Patrick Kilbey and Carmela D’Amore. 

Patrick Kilbey (Colchester – UK), a passionate cultured English food lover and former Streaty’s client, edited the contents. We needed a native English speaker to do this. We feel honored to have collaborated with Patrick for the publishing of Mamma Streaty’s cookbook.  Patrick Kilbey is a deep connoisseur of Italian food culture and he does know his stuff when it comes to write. 

The Sicilian-Australian chef, Carmela D’Amore, reviewed the first drafts in order to adjust the technical vocabulary. Beside being a professional chef and a lovely person, Carmela D’Amore is also a long time Streaty partner. Under the brand Carmela’s cucina cooking class she runs multiday food and cultural tours around Sicily.  Check it out!

Cook online with Mamma Streaty

The ebook is all you need to cook and delight your own and your family’s palate, but there is more! You can also meet Mamma Streaty online and cook with her! Yes you can! We run an online experience called “Cook Sicilian online with Mamma & Marco”. Go to our Virtual event page. You can connect in real time with Marco & Mamma and cook along! The experience lasts 1 hour. You can choose among a short list of recipes and, since cooking and eating is a social moment, you can also invite a friend to join in! Before you consider booking the Online cooking class with Mamma Streaty, make sure you have a bottle of wine home coz we are going to have a live e-toast! 

Go to download!

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Ancient Beginnings

The story of pizza dates back thousands of years to ancient civilizations. While it may not have resembled the modern pizza we know and love, the concept of a flatbread topped with various ingredients has deep historical roots.

1. Egyptian Origins: The origins of pizza can be traced back to ancient Egypt, where people would bake a flatbread and top it with olive oil and local spices. This early version of pizza was simple but laid the foundation for the future of this delectable dish.

   
   

2. Greek Pita: The Greeks also had their version of a flatbread called “pita,” which they would top with olive oil, local herbs, and other ingredients. These early iterations of flatbreads paved the way for the pizza’s evolution.

   
   

The real transformation of pizza from a basic flatbread to something resembling the modern pizza pie took place in Naples, Italy during the 18th century.

3. Naples, Italy: Pizza as we know it today was born in the bustling streets of Naples. During the 18th century, the city’s working-class residents began topping their flatbreads with tomatoes, cheese, and other locally sourced ingredients. This humble creation quickly gained popularity due to its affordability and delicious taste.

4. The Margherita Legend: One of the most famous stories in pizza history revolves around Queen Margherita of Italy. In 1889, pizzaiolo Raffaele Esposito created a pizza with the colors of the Italian flag—red tomatoes, white mozzarella cheese, and green basil—in honor of the queen’s visit to Naples. This pizza, known as the Margherita, remains a classic and a symbol of Italian culinary heritage.

5. Immigration to America: The late 19th and early 20th centuries saw a wave of Italian immigration to the United States, bringing pizza along with it. The first pizzerias opened in cities like New York and Chicago, where they served the local Italian communities.

6. Popularity Soars: Pizza’s popularity soared in the post-World War II era as American GIs returning from Italy craved the familiar tastes of the pizza they had enjoyed overseas. The 1950s saw the emergence of pizza chains like Domino’s and Pizza Hut, making pizza accessible to a wider audience. So yes! the concept of a “pizzeria”, the pizza restaurant, was invented in the US.

Innovation and Diverse Flavors

7. Pizza Evolution: Over time, pizza has continued to evolve and adapt to different cultures and tastes. Today, you can find a wide variety of pizza styles, including deep-dish, thin-crust, stuffed crust, and gluten-free options. Toppings have also become incredibly diverse, ranging from traditional pepperoni to gourmet combinations like barbecue chicken and pineapple.

Not everybody knows that the Neapolitan pizza is prepared in two different ways: baked or fried. Explore the streets of Naples with us. We won’t make you miss a bite. The fried pizza is folded like a calzone and stuffed with pork, ricotta cheese and tomato…forget about it!

Conclusion

The history of pizza is a remarkable journey through time, tracing its origins from simple flatbreads to the global phenomenon we know today. From the streets of Naples to pizzerias worldwide, pizza has transcended borders and cultures to become a universally loved dish. Whether you prefer a classic Margherita or a quirky artisan creation, there’s no denying the enduring appeal of this iconic food. So, the next time you enjoy a slice of pizza, remember that you’re savoring a slice of history too.

Heading to Naples? read “The best 5 queueless pizzeria in Naples“

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WHAT ABOUT CHICKEN

Chicken is one of America’s favorite foods: in sandwiches, fried, in salads, you can find it in many variations. In Italy, it is usually eaten alone, as a main course, yet in the U.S. they are convinced that it is used to make pasta sauce, or as a topping for pizza, but in fact, there is no such tradition in our country. One of the most peculiar recipes you can try in New York is chicken parmigiana, which is prepared with chicken instead of eggplant, tomato sauce, and mozzarella cheese, but not even a shadow of parmesan cheese. The original Italian parmigiana is made only with fried eggplant layered with caciocavallo cheese, tomato sauce and fresh basil. Chicken Marsala? delicious! recipe is good but Sicilians would normally make it with veal.

FETTUCCINE ALFREDO

Fettuccine Alfredo for Americans is the symbol of Roman cuisine and one of the staple dishes of Italian cuisine. Too bad that Alfredo sauce in Italy is known only among the most passionate foodie community. This dish is said to have originated in Alfredo di Lelio’s restaurant in Rome in the early 1900s and in essence, it is fettuccine mantecate with butter and parmesan cheese and in some variations may include the addition of shrimp. How this dish became famous in America is quickly said: two Hollywood movie stars, Mary Pickford and Douglas Fairbanks, who tasted this specialty in Alfredo’s restaurant during their honeymoon in Rome and made it famous in the US, made it famous. The real “Fettuccine alla Alfredo” is still around. Try the original one in Rome at Ristorante “Il Vero Alfredo“.

SPUMONE

Spumone has Neapolitan origins and is widespread throughout Puglia and also in Sicily. It is a semi-cylindrical or cylindrical shaped dessert composed of different types of layered jelly, including Chocolate, Stracciatella and Hazelnut. What is known in the United States and Canada, however, has nothing to do with traditional spumone allegedly originated in Naples in the XIX century. The spumone has been modified to become a symbol of Italians: Spumone in America and Canada is prepared with the three flavors whose colors are like the Italian flag (cherry, cream and pistachio), sometimes chocolate, candied fruit and dried fruit are added. Spumone has become so famous overseas that two themed days have been dedicated to it: August 21 is celebrated in the United States and November 13 is National Spumoni Day in Canada. 

STROMBOLI

A pizza from the Neapolitan tradition? Not really and not even a calzone. In fact, the “stromboli roll” is a stuffed roll of bread dough. The pizza Stromboli is an Italian-American dish invented in 1950 by Nazzareno Romano, the owner of “Romano’s Pizzeria” in Essington (Philadelphia), one of the first Italian restaurants in the area. His recipe (ham, cotechino, cheese, and pepperoni wrapped in pizza dough) was an immediate success. In choosing the name, Nazzareno Romano once again wanted to seal the Italian-American nature of the dish: from “pizza imbottita” to “stromboli roll,” inspired by the then-recent scandal of the Rossellini Bergman couple on the set “Stromboli Terra di Dio.”

MAC’N’CHEESE

Mac’n’Cheese are those famous macaroni noodles topped with stringy cheese used in America as a side dish. Often served in combination with barbecue dishes, they represent an American classic of clear Italian derivation but experience a paradox: Italians do not recognize it at all as their gastronomic heritage. As folklore legends report, it was actually English immigrants who supposedly spread this dish to the United States. Then cleared through customs and made even more popular thanks to the anecdote about President Jefferson.

WHAT’S OUR OPINION

Italian-American cuisine is not Italian, it’s Italian-American and it’s delicious the way it is. Who cares if it doesn’t meet the fundamental cooking rights of Italians. Food is good and beautiful because food is culture.

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Dive yourself into Neapolitan street food and its colorful markets. In the oldest open-air market in Naples from Montesanto to Pignasecca there is a world of flavors and smells that cannot be missed at least once in a lifetime. Here is the heart of Naples, the tradition the culture that spreads through the best food that palate has ever tasted. Neapolitan cuisine is one of the flagships of the Italian gastronomic scene, and the advantage of tasting it in such an evocative setting becomes an unforgettable experience. Visit and lose yourself in the most famous Quartieri Spagnoli. This is a working-class neighborhood that until a few years ago was considered infamous and dangerous, but now represents one of the most authentic and picturesque areas of Naples, among narrow alleys and quaint locales. Do this with us, join our guided street food tour of Naples!
Dedicate the rest of the day around this area of the city dense with history and beauty: that of Piazza Plebiscito, and the Maschio Angioino.
Do the horse game! stand in front of the entrance to the Royal Palace and do a series of spins on yourself. Then close your eyes and try to cross the square while advancing toward the church. The challenge is to get through the center of the equestrian statues that adorn the square. It sounds easy, but no one can do it!

Day 2 – Visit the Marina 

We recommend starting at the most iconic location, the waterfront promenade. The promenade stretches from Santa Lucia to Mergellina along a path of about 3 kilometers, which is partly pedestrian. In addition to admiring beautiful views of the Gulf, Vesuvius, Capri, and the Sorrento Peninsula strolling along the Naples waterfront between Via Partenope and Via Caracciolo you can visit some of the city’s most famous and beloved monuments.
You can start with the picturesque Fountain of the Giant in Santa Lucia, overlooking Mount Vesuvius and the Bay of Naples, continuing to another must-see stop on the Naples waterfront: Castel dell’Ovo and the Borgo Marinari. Castel dell’Ovo is a fortress of Norman origin, an ideal destination for a stroll and a dinner of fresh fish and typical Neapolitan dishes. 

Where to eat:
-For a veracious plate of spaghetti with clams, we recommend Trattoria O’ Tabaccaro, right in the center of Borgo Marinai, a rustic and family-run trattoria, or the historic restaurant
– Da Zi’ Teresa, if you prefer something more elegant.
– If you want to first indulge in a typical Neapolitan aperitif, you can stop at one of the waterfront kiosks for a cold beer and a hot tarallo.
-If you want to treat yourself to a gourmet seafood dinner instead, try Crudo Re, on nearby Via Poerio.

Of course, there are unlimited historical and artistic places tovisit and you will see them all. But we want to point out our favorite two: the Veiled Christ and the Napoli underground.
You will be amazed by seeing the Veiled Christ. The masterpiece of sculpture is housed in the Sansevero Chapel. It’s one of the most striking works in the world, it is entirely made of marble, carved from a single block of stone. The sufferance of the Son of God becomes is the symbol of the destiny and redemption of all humanity: the life-size body is lying on a bed, the head is placed between two pillows, and at his feet is the crown of thorns, nails and a pincer to represent his Passion. But what really strikes about the masterpiece is the marble veil, which gives a glimpse of every vein and muscle of Christ. 
While visiting the historic center of Naples, it is absolutely worth carving out a couple of hours to step underground and visit the so-called Napoli Sotteranea. The guided tour will take you to discover the system of tunnels and cisterns that lie beneath the ancient core of the city: a true journey through time to be made on foot. We strongly recommend to book your visit in advance.

The best time to visit this island is May and September, especially if you want to walk or cycle while avoiding the hottest summer months. Procida is the smallest and the least touristy of the three islands in the Gulf of Naples.
Procida is pervaded by an intense scent of jasmine and oleander, the dark color of the beaches, recalling its volcanic origin, contrasts sharply with the intense colors of the houses reflected in the sea.
From Naples you can take the hydrofoil that leaves from Molo Beverello. The journey takes 30-40 minutes. Bring comfy shoes and enjoy a walk around the island. 

Other attractions in the surroundings:
– The ancient Roman town of Pompeii is the most impressive archaeological site in Italy. Pompeii’s excavations offer a fascinating glimpse into the life of an ancient Roman city.
– The Amalfi Coast is one of Italy’s most popular tourist destinations, and it is easy to see why. This stunning coastal area is home to beautiful beaches, quaint towns like Positano and Amalfi, and some of the best seafood in Italy.
– The island of Capri is home to magnificent cliff views, crystal clear waters, and upscale hotels and restaurants. Also renowned for its vibrant fishing community and colorful houses.
– The town of Sorrento and its breathtaking views, delicious food, and lively nightlife is well worth it!

Searching for the best pizza in Naples? 
read The Best 5 Queueless Pizzeria in Naples – Streaty

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Among the alleys of the historic centre of Naples, in its squares and even on the city’s seafront, every hour of the day is a riot of strong flavors, intense aromas, and decisive tastes. Whether you are standing in line in front of the Chapel of San Gennaro or indulging in a stroll through the colorful Spanish Quarter, you will find it absolutely impossible to resist! Wait up! What is street food? as Streaty Naples guide Alessio says “street food is about carving great things out of poverty”.

STREET FOOD IN NAPLES

Frittatina di pasta napoletana

Like so many traditional Italian dishes, we are dealing with a poor recipe that comes from the peasant tradition. The one in which food was little and precious, and there were no leftovers to throw away. So for frittata di maccheroni, the origins go back to a time when even the act of cooking itself was more challenging; so maybe you cooked the pasta once, even for the next day. So imagination got in the way: by adding eggs and cheese, a plate of spaghetti became an entirely original recipe. The Neapolitan frittatina di pasta is one of the most popular street foods in the Neapolitan tradition. They are prepared strictly with maccheroni, which, once boiled and cooled, are topped with a firm béchamel sauce, peas, diced cooked ham and grated cheese. The dough is left to compact in the refrigerator and medallions are made, which, when passed in a batter made of water, flour and salt, are finally fried in hot seed oil. Crispy and golden on the outside, but with a soft and creamy heart on the inside. The frittatina di pasta can be enjoyed in the alleys of Naples, while strolling or waiting your turn outside one of the city’s many pizzerias, as an appetizer to a delicious margherita.

Crocchè di patate

The crocchè is a must of Neapolitan street food. Much loved by Neapolitans and tourists alike, it is prepared with yellow-fleshed potatoes, which are less watery and more compact, and mashed in egg and breadcrumbs for a crispy and flavorful breading. Some say this delicacy derives from the “croquettes” (croquettes) of 18th-century Angoine France, a food particularly prized by the king and his court. In fact, the earliest written recipes date back to a 1798 treatise by Antoine Augusten Parmentier, a nutritionist at the court of King Louis XVI, in which the use of the tuber, then considered an extremely poor food, was valued. However, according to other sources the crocchè was brought to Naples by the Spanish conquerors as “croquetas de jambon”. The “panzarotto” was sold in the streets of the historic center by the “panzarottaro” who would attract the attention of passersby by shouting “Fa marenna, fa marenna! Te ne magne ciento dint’ ‘a nu sciuscio ‘e viento!” (“Get a snack, get a snack! You eat a hundred in a puff of wind”). Today you can still enjoy it in the many fry shops and pizzerias that crowd the streets of the city. 

Cuoppo di pesce fritto

The fried cuoppo, or cuppetiello, is the ultimate Neapolitan street food. It is in fact an absorbent straw paper cone filled with fried finger food. The tradition of the fried cuoppo dates back to the 1800s, when those who were poor would buy smaller, unsold pieces of the catch at the fish market, with payment deferred to 8 days. These pieces were dipped in batter, fried and eaten in the street. The Cuoppo of fish in general contains fried anchovies and salt cod, zeppoline di mare with seaweed, breaded and fried calamari rings and moscardini. 




Pizza fritta

If you say street food in Naples, this is what comes first, the legendary Pizza Fritta. A dish with humble peasant origins, as custom dictates, stuffed with tomato, ricotta and cicoli (pork greaves). A real delicacy that Neapolitans have decreed a true work of art. The expression originated in the postwar period when pizzaiuoli would prepare the dough for fried pizza on feast days, the women of the house would then fry them in pans and sell them outside the bassi, the classic street-front houses in the city’s historic center. This authentic street food is stuffed with every good thing, dip fried and served wrapped in straw paper. It seems to be made on purpose to be enjoyed while strolling through the streets of the city, smelling the scents of this wonderful land but above all, tasting its genuine and intense flavors.

Pizza a portafoglio

You are in Naples, walking through the city’s alleys, touching the capuzzelle placed in front of churches. In the distance a lady calls to her son from the balcony who is playing soccer with friends, it doesn’t matter if it’s 4 p.m. or 10 p.m., he will be there playing, you know. You get peckish but don’t feel like stopping at a pizza place, what do you eat? The answer is simple: pizza a portafoglio! (Tr. wallet pizza). In her book “Il ventre di Napoli”, Matilde Serao speculates that the origin of the pizza a portafoglio can be attributed to the historic Port’Alba pizzeria, founded in 1738. It was a simple and poor dish, intended for those who were very hungry but had little money. The pizza a portafoglio is smaller than the regular one served in pizzeria. Its name is a clear reference to the way it is served. It is folded on itself, first on one side and then on the other, and then wrapped in a piece of paper and finally enjoyed. It is perfect for savouring on the go, paying close attention, however, to the tomato sauce, which could end up on your pants or worse, on your shoes.

O’ Pere e Muss’

A poor and very ancient street food: Neapolitan. The appearance is not the most inviting, it is true, but on the palate it is a delight. We are talking about Neapolitan ‘o pere e muss’: pig’s foot and calf’s snout. Basically, it is a cold salad made from the meat scraps and gristles, sometimes even udders and tongue. Although it is “a salad,” it is one of the cornerstones of Campania’s street food: served in a well-oiled cuoppo, with salt and plenty of lemon. Although it is not “tripe” in the strict sense of the word, the sellers of this dish are called “trippaiuoli.”

Panini Napoletani

Small stuffed “sandwiches”, made with a dough wrapped with a filling typically prepared with cured meats and cheeses. The original recipe for Neapolitan sandwiches is perhaps one of those recipes that is so traditional that it is passed down from generation to generation with appropriate modifications depending on the preferences and customs of the families. One thing is certain: these tasty delis are made with simple ingredients, spiced with salt and pepper and “fattened” by sugna (or lard), which replaces butter or oil, typical of more modern recipes. The scent they give off, even before their inviting appearance and irresistible taste, attract passersby

Ciurilli

Ciurilli fritters are a mouthwatering and irresistible appetizer made from battered and fried squash blossoms. A great classic of the Neapolitan tradition, they are prepared in the frying shops in the alleys of the historic center and enjoyed inside the famous cuoppo. Wanna try this at home? 
Clean the flowers and remove the central pistil; fill them with ricotta mixed to chunks of provolone or fiordilatte cheese (better if from the day before, as they have less buttermilk) using a teaspoon; close by wrapping them; quickly dip them in whipped egg whites and fry until golden brown. The dish is ready to be devoured!

Taralli

From poor dish to luxury aperitif, the story of a dish born by chance. ‘Nzogna pepper and almonds: the Neapolitans’ most beloved savory snack. Neapolitan taralli have always been considered the ideal company for outings and trips out of town. Tasty and crumbly, they are anything but light. What today is called a delicacy and consumed as street food, once fed mouths and satiated hunger pangs. The history of taralli in Naples dates back to the 1700s. It began as a salvaged product of leftover bread dough. Bakers, who would never give away the “sfriddo,” combined these leftover leavened dough with lard and pepper, made two strips of the dough, twisted them and baked them together with the bread. The taralli, once cooked, ended up in the “tarallaro’s sporta”, or wicker basket. This figure was once very characteristic and one would cross several of them around the city of Naples. In the early nineteenth century, at the behest of no one knows who, the tarallo was enriched with almonds, whose flavor went well with pepper. Some specialists claim that the tarallo should even be soaked in sea water.

Today, this delicacy, is often consumed as an aperitif, in homes, as well as in pubs, and to accompany it there is always a good cold beer. It must be said, however, that given its caloric intake, it could easily replace a meal. It is still a classic to buy in the little kiosks scattered along the Caracciolo waterfront, a bag of taralli and munch them while strolling.

 So…How hungry are you feeling now? Check out our food tours in Naples! 

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What’s the purpose of this article

The purpose of this article is to convince travelers that there is nothing called “the best pizza of Naples”, there are instead best pizzaS! So, no need to stand in the line for hours. Do like locals do, and locals simply go to less googled pizzerias.  
This short list of best pizzas in Naples was drawn by our guides from Naples. By the way, did you know that pizza was actually born as a street food? did you know that the concept of “pizzeria” as a pizza restaurant was born in the US and not in Italy? Learn this and much more on our Naples Street Food tour.

What do locals order in pizzeria?

Just like all of us, crazy Italians, also Neapolitans are very strict when it comes to food tradition. The pizza is one, just one, pizza Margherita! The simplicity of tradition always wins. As locals say “if you wanna judge a pizzaiolo (pizza chef), you must try his pizza Magherita”. The pizza Margherita is simply topped with the colors of the Italian flag: red tomato, white mozzarella and green basil. The official disciplinary code of pizza also lists the pizza Marinara, with tomato, garlic and oregano.

However, if you wanna add some extra taste without insulting the local tradition, you can pick one of the following:

• Pizza Salsiccia e friarielli
• Pizza scarola

Pizza is huge or…just right! 

The size of pizza is just right for Italians, it’s huge for most of foreigners. According to the official regulations of Neapolitan pizza chef union, the diameter should measure between 22 and 35 cm. However, we would say that the average size is about 27 cm / 10 inches.

Appetizers before pizza

If you wanna make it the real local way, you have to sample some fried appetizers before pizza. We Italians can handle it, as for you…just know your limits!
– Angioletti, finger-shaped pizza dough served with diced tomatoes and basil. You can also eat Angioletti as a dessert topped with nutella and pistachio cream.
– Crocchè di patate, a delicious potato croquette with phone-wired mozzarella!
– Ciurilli with ricotta, fried zucchini blossoms stuffed with fresh ricotta! Watch your first bite…it will literally detonate! 

Pizzeria Starita

Address: Via Materdei, 27/28

This is the not-to-be-missed pizzeria in Naples. Starita pizzeria is hidden in an alley at only 15 min walk from the very central piazza Dante. It’s the walking distance between you and the best pizza of your life. A tiny entrance hides a labyrinthine pizzeria with tens of tables tetrisized here and there. The list of pizza is wider than usual, so take your time. Any choice is the right one. We especially liked the pizza Diavola with spicy pork salami. 

Pizzeria Lombardi 1892 

Address: Via Foria 12/14

Step outside the city center and burn your calories to reach this world class pizzeria. Lombardi means quality in Naples…since 1892! and you will realize what we mean. You will hardly find tourists in this place and there is a reason why, it’s off the tourist queue zones! Just go with classics at Pizzeria Lombardi 1892, here you will get the best pizza Margherita in Naples.

Pizzeria Da Attilio

Address: Via Pignasecca, 17

Ask your streaty guide to point at this pizzeria as you stroll down the food market of La Pignasecca. This cozy family-run pizzeria is renowned for the star shaped pizza! Is this innovation? well these guys are around since 1938! Attilio does deserve to be in the list of best pizzerias in Naples. 

Pizzeria Lombardi a Santa Chiara

Address: Via Benedetto Croce, 59

This tiny pizzeria is located in a very touristy area but it is more than worth it! Lombardi’s pizza scarola will change your life. The pizza scarola is a flat folded pizza stuffed with scarola veg, black olives and smoked scamorza cheese. The funny thing is that many tourists wouldn’t stop here coz it does not come up on google that easy. Beside serving amazing food, this pizzeria offers a top class people-watching position!

Pizzeria La Figlia del Presidente

Address: Via del Grande Archivio, 24

Real travelers walk around the corner. And if you do that, you will find the Figlia del Presidente! Let tourists queue up in the main street as you vanish into the backstreets heading to the most memorable pizza. If you find a queue outside, it won’t last for long because the location is huge.  Beside its delicious and big pizzas, We also recommend you Another delicious appetizer locales love to bite before the pizza is the “crocchè di patate”, a delicious potato croquette with phone-wired mozzarella!

Conclusions

It is not easy to be a spontaneous foodie travelers nowadays. Too many inputs from too many sources. The right solution still remains the same, just ask locals! This is why on Streaty tours you will always be guided by a local guide, because they simply know best. 

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