Street food in Naples, Italy.
Everyone knows that Naples has great pizza. Cooked in a wood-burning stove for 90 seconds at around 900 degrees Fahrenheit, Pizza Napoletana has been awarded DOC status by the Italian government, like Parma Ham or Chianti. It's the bar by which all other pizzas are judged.
Surprisingly portable, it can be folded into a cone and eaten on the run, when necessary. Da Michele and Di Matteo vie for top pizza honors.
But pizza isn't the only snack in town. There's also fried food, starting with - it had to happen - fried pizza. For Pizza Fritta, the toppings are crowned with a second crust. Then, the whole thing is sealed up and plopped into hot oil and fried until it's suitably crispy. The molten center is piping hot, so eat with caution.
Friggitorie (fry shops) sell fritters filled with artichokes, potatoes, eggplant, zucchini blossoms, leftover risotto, mozzarella, even macaroni and cheese. Friggitoria Fiorenzano and E Figliole are good choices.
When it's time to indulge your sweet tooth, head to a pasticceria for a run-soaked baba or a sfogliatelle - ricotta and dried fruits wrapped in puff or short-crust pastry. Scaturchio on Piazza San Domenica Maggiore sells everyone's favorite pastries.
Neapolitan street food is like the city itself - unpretentious, unrefined, and bursting with flavor.