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Zeppole con alghe di mare – seaweed fritters
’e pastecresciute
Zeppole con alghe di mare
€ 6
Fritters of pasta cresciuta – a risen, leavened dough – with seaweed.
Contains
The tradition
Pastecresciute were among the fried foods sold in the streets of Naples. Chopped seaweed in the dough is a Neapolitan habit, rare elsewhere in Italy.
The story of ’e pastecresciute
Zeppole con alghe di mare are fritters of leavened dough with chopped seaweed worked into it. In Naples, fritters of risen dough are called ’e pastecresciute.
They were among the fried foods sold in the street, cooked in “tielle” over “furnacelle a gravone”, charcoal stoves, alongside panzarotti, scagliuozzi and sciurilli. Seaweed is little used in cooking elsewhere in Italy; in Naples, this is exactly where it goes, in zeppole and pastecresciute.
FAQs
What are pastecresciute?
Fritters of leavened dough, one of Naples’ fried street foods. With chopped seaweed in the dough they become zeppole di mare.