Cuoppo Napolitano

Il Cuoppo 4.0 Located in the heart of the historic center, Il Cuoppo is an institution in the city. In this place you can taste one of the best fried Quoppos in Naples. It offers its customers all the classic Neapolitan fries, the French fries, prepared with oil and quality ingredients, are cooked at the moment. The available quotas are classic but also innovative. There is the possibility to choose between the ground (with arancini, fries and mozzarella), the sweet (with Nutella staples) and the cuoppo de mare, prepared with shrimp and fried squid at the moment.. a real delight! !
Fiorenzane 4.4 Fiorenzano has always been the true artist of the Neapolitan frying in the historical center, located in one of the most popular and picturesque areas of Naples: via Pignasecca. Fiorenzano is synonymous with frying, goodness and quality. The "cuoppi," which consists of pasta, arancini, crocchè, stuffed and uncooked ciurilli, pumpkin and crushed eggplants, "zeppulelle" and mondongo, typical dish of ancient Naples, are highlighted. The prices are cheap, the frying is perfect and your palate will be more than satisfied.
Passione di Sofì 4.1 Passion of Sofì is a fryer located in via Toledo that, through the culinary options and design of the restaurant, wants to remember the old Neapolitan frying shops. Managed by Angelo Terzo, it was an immediate success thanks to proposals for alternative fries such as cod coffins and Cetara anchovy. There are proposals to fry both vegetables and land.
Friggitoria Vomero 4.5 The Vomero fryer is defined as a true cornerstone of food addiction for over 75 years. The success of the place is due to the crisp of its frying, light and cheap. The most popular specialities are the grown pasta, the crochè, the arancini, the steep and fried eggplants, La Scagliozzi de polenta and ciurilli. All fried foods are characterized by a perfect, fat-free gold and prepared with genuine ingredients.

Cuoppo is one of the oldest and most solid traditions of Neapolitan cuisine, dating back to the far 1800, when poverty was rampant in the alleys of the city and this represented a substantial and complete food available with little money: so much so that initially this was called "an ogge to eight," "as the client had eight days to pay him; today, however, it is one of the phenomena of modern street food.

Latitude:40.847550·Longitude:14.252816