Universally recognised as the city where Pizza Margherita was born, in Naples you will find many alternatives to the classic round pizza. There is pizza “a portafoglio” (literally “wallet pizza”, smaller and often ready to eat at 9am in the markets), the calzone stuffed with ricotta and salami (both oven-baked or fried), le montanare (small fried pizzas topped only with fresh tomato, parmesan and basil). But Naples is also the capital of Street Food; in fact, for a few coins you can always enjoy fried ‘cuoppo’ (a cup of fried delights), a frittatina di pasta (a pasta fritter) , a potatoe ‘crocchè’ (rigorously written with the accent on the “e”), taralli ‘nzogna e pepe (savoury biscuits made with lard and pepper) or the ‘panino napoletano’ (a rustic bread stuffed with salami and cheese).