1947 Pizza Fritta

Via Pietro Colletta cuts through the Quartieri Spagnoli at the pace that explains why Neapolitans have always needed food they can eat standing up. 1947 Pizza Fritta serves the city's postwar street tradition: leavened dough fried into golden, sealed parcels, with fillings like ricotta, provola, and pork cracklings. The format is distinct from the city's famous wood-fired pizza—it's faster and eaten immediately. Ordering follows a street-food logic, from savory classics to tomato-sauced variations and sugar-dusted sweet versions.