This historical place opened up in 1938 and it is still considered a true Neapolitan milestone. The extreme care for the ingredients, the natural dough, the constant renew of frying oil and the frequent cleaning of fryers are some of the reasons of Friggitoria Vomero’s long-lasting success. However, perhaps the main reason is the unique smell that can be detected even from a few miles away.
‘Panzarotti’ (potato croquettes), ‘arancini’ (fried rice balls), little rice balls, fried eggplants and fried pumpkin flowers are all made according to the old tradition kept by the Acunzo family, the founder of the store.
If you are starving, choose whether to enjoy a fried pizza or a fried sandwich filled with wurstel. On the other hand, if you are still hesitant, ask for a famous ‘cuoppo misto’ (a mix of different fried pieces). Anyway, what stands out the most are the so-called ‘paste cresciute’, better known as ‘zeppole’, that is to say pieces of fried dough with a particular consistency that makes them crispy outside and soft inside. Everything here is really affordable, since you can get any piece for just 20 cents.
Moreover, thanks to its great success, Friggitoria Vomero has also appeared in an episode of the TV serie ‘Masterchef Italia‘ in 2014.
