EN
Italiano
Deutsch
Français
Español
Polski
Română
日本語
Fried anchovies from Pozzuoli
Alici fritte di Pozzuoli
Anchovies dusted in flour and fried in oil, served with lemon.
Contains
As early as 1884, Matilde Serao describes the “little paper cone” of tiny fried fish bought from the friggitore: it is the ancestor of the cuoppo di mare.
The story of Fried anchovies from Pozzuoli
Fried anchovies are anchovies dusted in flour, fried in oil and served with lemon: one of the simplest fried dishes of Neapolitan seafood cooking. You eat them with your hands.
In Naples, fried fish has always been street food too. In 1884, in “Il ventre di Napoli”, Matilde Serao writes that for a few coins you could buy from the friggitore, the fry-seller, “a little paper cone of tiny fish called fragaglia”. It is the ancestor of today’s cuoppo di mare, the cone of straw paper filled with fried anchovies, flying squid, prawns and baby cuttlefish.
What is a cuoppo di mare?
A cone of straw paper filled with fried seafood, usually anchovies, flying squid, prawns and baby cuttlefish. As early as 1884, Matilde Serao describes the “little paper cone” of fried tiny fish sold by the friggitore.