A deep-fried medallion of pasta, béchamel sauce, peas, and meat.
5 top-rated spots found
Widely considered the global epicenter for this dish, Di Matteo's version is the benchmark for the perfect bechamel-to-pasta ratio. It is a sensory explosion of creamy interior and a shatteringly crisp exterior that has remained unchanged for decades.
📍 Via dei Tribunali, 94, 80138 Napoli NA, Italy · View on Maps
While pizzerias get the fame, local Neapolitans swear by this 120-year-old deli. Their secret lies in cooking all ingredients together like a slow-simmered ragu before frying, ensuring every strand of pasta is infused with flavor.
📍 Viale Colli Aminei, 66, 80131 Napoli NA, Italy · View on Maps
Ciro Salvo applies scientific precision to his fried starters. The result is a 'cleaner' fry with zero grease, using premium Gragnano pasta and high-end Provola cheese that elevates the humble snack to a fine-dining appetizer.
📍 Piazza Sannazaro, 201, 80122 Napoli NA, Italy · View on Maps
Maria Cacialli carries the torch of her father, Ernesto, the 'President of Pizza.' Her frittatina is famous for its robust meat-forward filling, featuring a deep, savory ragu that is more substantial than the typical ham-and-pea versions.
📍 Via del Grande Archivio, 24, 80138 Napoli NA, Italy · View on Maps
Located in the vibrant Sanità district, this spot is the king of innovation. While they do a classic, their seasonal variations (like the Genovese onion-and-beef or Nerano zucchini) are legendary among foodies.
📍 Via Arena della Sanità, 7, 80137 Napoli NA, Italy · View on Maps