Naples Street Food: What to Eat

Naples is known for pizza a portafoglio, the small pizza folded in four and eaten in the street, and for its fried food: pizza fritta, the cuoppo cone of fried snacks and the frittatina of pasta, with a sfogliatella or a babà to finish. The easiest way to taste most of them in one go is a walk such as Do Eat Better Experience’s Naples Street Food Scene Tour: three hours in a small group, with tarallo, pizza a portafoglio, frittatina, ragù, babà and espresso, from US$46 a person (checked October 2026) and rated 4.7 from 129 reviews.

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The ten to try

1. Pizza a portafoglio. The “wallet” pizza: a small margherita or marinara folded in four and wrapped in paper, eaten hot on the pavement. It is the cheapest way to eat the city’s pizza, sold from the street windows of the pizzerias.

2. Pizza fritta. Pizza dough filled and deep-fried until it puffs, the classic filling being ricotta with cicoli (pork cracklings) and pepper, often with provola and a little tomato. The pizza fritta guide sets it against the oven-baked pizza.

3. Montanara. A small disc of dough fried, then topped with tomato and basil, sometimes finished in the oven.

4. The cuoppo. A paper cone of fried food: potato croquettes, zeppoline of salted dough, zucchini flowers, small rice balls and fried polenta, or, at the fish fryers, a seafood cuoppo of small fish and squid.

5. Frittatina di pasta. A fried disc of bucatini bound with béchamel, classically with ham and peas. It is one of the tastings on Do Eat Better’s walk above and on the Pizza and Beyond tour.

6. Crocchè. The potato croquette of the cuoppo, often with a little cheese inside.

7. Tarallo sugna e pepe. A ring-shaped savoury biscuit made with lard and black pepper, often with almonds, eaten with a beer.

8. Sfogliatella. The shell-shaped pastry, in two kinds: the riccia of crisp layers and the smooth shortcrust frolla, both filled with semolina and ricotta with candied citrus. The modern sfogliatella is credited to the Santa Rosa convent at Conca dei Marini on the Amalfi Coast, though the birthplace is disputed; amalficoastfromnaplestour.com covers days out along that coast from Naples.

9. Babà. A yeast cake soaked in rum syrup. Its legend begins with Stanislas Leszczyński, the exiled king of Poland, in Lorraine; French-trained cooks brought it to Naples in the nineteenth century, and the city adopted it as its own.

10. Pizza margherita. Not street food, but the reason many people come: the art of the Neapolitan pizzaiuolo has been on UNESCO’s list of intangible cultural heritage since 2017. Most tours include a slice.

Which tour serves which

Most of the walks serve most of the list. Food Raphael Tours and Events’ Street Food Walking Tour names pizza a portafoglio, pizza fritta, frittatine, arancini, taralli, babà and sfogliatelle; Naples bay tour’s six-tasting market walk has the tarallo, the folded pizza and a seafood cuoppo; Do Eat Better’s two tours, above, have tarallo, frittatina and babà. For the pastries in their own right, the evening food and wine tour lists babà and sfogliatelle among seven stops.

What is a must-eat in Naples?

If you eat only three things: a pizza (folded, fried or at a table), a frittatina and a sfogliatella. All three are on the street food walks above, and none needs a reservation on its own.

Pick your street food walk:

Prices and review counts as listed on GetYourGuide in October 2026, not a quote.

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